Jump to content

Follow Us:  Twitter Facebook RSS Feed            

   arrowShare this page:

   Get email alerts  Subscribe to FREE Celiac.com email alerts

Celiac.com Sponsor:                                    


Member Since 05 Sep 2013
Offline Last Active Yesterday, 02:08 PM

Posts I've Made

In Topic: Mexican?

26 March 2015 - 11:44 AM

Resident Tex-mexican here!  Depending on the severity of his allergy, if cross contamination is an issue, you are going to have to find a Mexican restaurant that actually has a gluten free menu.  Depending on your location, that may be near impossible or very easy to do.  That being said, if cross contamination is not an issue, most real Mexican food is corn based so you should be okay.  The more traditional, the better.  Stay away from flour tortillas (you would never find a real Mexican taco in a flour tortilla anyway).  But yes, you have to be careful with bigger chains because they tend to add flour to make large "corn" tortillas for burritos and other products.  

In Topic: What's Your Favorite Gluten Free Restaurant?

23 March 2015 - 01:21 PM

Mine would be Saltgrass Steakhouse.   They even have gluten-free bread for free before your meal comes out. 


Second choice would be Johnny Carino's - There menu is huge.  Much better variety than Carrabas and they have really good gluten-free pasta. 

In Topic: Carrabbas Updating gluten-free Menu

13 February 2015 - 12:38 PM

Still no gluten free pasta.  I don't understand the concept of Italian food restaurants with a gluten free menu that don't offer gluten-free pasta.  Its insane.  I like their Chicken Bryan entree, but with so many other gluten-free Italian options out there, I rarely frequent Carrabbas anymore.  

In Topic: Pizza Hut

22 January 2015 - 03:22 PM

Gluten free pizza is coming to the US from Pizza Hut but I still do not believe it is 100% for Celiac sufferers, although it is supposed to be a better grade than Dominos (bread is made by Udi's and the ingredients are kept separate from their main stock).  


I don't know why any Celiac sufferer would even be surprised they ended up sick off a Dominos pizza.  They have more warnings and disclosures than a crate full of nuclear waste.

In Topic: Chef That Wants Your Feedback

08 January 2015 - 04:15 PM

I'll have to get that cookbook.  I've actually just recently started baking my own biscuits and have finally gotten a really decent mix.  I use Pioneer brand country gravy instead of mixing it myself but its not bad at all.  As for pancakes and french toast and waffles and the like, I mastered those long ago lol.  But sometimes I am lazy and would love to just hit a local restaurant or gasp...God, forbid, a restaurant chain and have a real authentic gluten-free breakfast.  I'm looking at you Cracker Barrel!