Good luck, and thanks, however, you'll have to take the word of the restaurant that something is totally gluten-free because you won't have a physical reaction to indicate cross-contamination. At least you'll be able to look at menus and processes and see where some of our difficulties lie. Make sure you get a good list of ingredients to avoid from this site and check for them. If you want something deep-fried, ask what else is cooked in the oil. Ask whether pasta water is added to a sauce. Tell them you can't take the burger off the bun or pick the croutons out of the salad and see how they react. Expensive, exclusive restaurants will often be more accomodating, but many of us can't afford it but would be more likely to go to something like Friday's or Ruby Tuesday. Consider the level of training at the restaurant - many cheap chains will be lousy with cross-contamination even if they say they can accomodate you. Note also the reactions of servers/chefs when you ask for gluten-free - there is everything from concerned compliance to eye-rolling disdain. If you get a chance, take along someone who has been gluten-free for a long time who can point out things you might not think of. If you're ever in central NJ I'll be happy to be your guest at expensive restaurants .