Celiac.com 03/27/2020 - Benjamin Lebwohl, MD MS (Adult Gastroenterologist, Columbia University Irving Medical Center) has opened an online, confidential, de-identified secure registry for doctors worldwide to report cases of those with celiac disease who get Covid-19. 

Note that this is a doctors only registry: "Registry entry should be done by health care practitioners only, not patients," and is designed to allow physicians to report such cases, so that patient outcomes can be tracked. 

The goal of the registry it to study whether those with celiac disease and Covid-19 infection will have different outcomes than those without CD.

Below is his invitation to doctors worldwide to participate in the registry:

Quote

Dear Friends,

Greetings from New York, where we are struggling but doing everything we can. 

The web-based registry for patients with celiac disease and Covid-19 infection is now live. 

This is a secure, online, de-identified Personal Health Identifier (PHI)-free reporting registry. We encourage clinicians worldwide to report ALL cases of Covid-19 in their patients with celiac disease, regardless of severity (including asymptomatic patients detected through public health screening).

If you have a patient with celiac disease and Covid-19, please participate in the registry by going to www.covidceliac.org. The process should take approximately 5 minutes.

• As of today, the registry is open to all countries but approval for submitting cases from the European Economic Area is pending further review. We hope to have clarification on this in a matter of days, as our goal is to gather information on patients around the globe.
• Registry entry should be done by health care practitioners only, not patients.
• Please report only laboratory-confirmed Covid-19 cases.
• Cases should be reported after a minimum of 7 days or until sufficient time has passed to observe the disease course through resolution of acute illness or death.

Please consider participating, as this will add to our limited knowledge about the intersection of these conditions. 

Covid-19 Topics on Celiac.com Forums
Keep up with the conversation or share information about coronavirus (Covid-19) and celiac disease on the Celiac.com Forum:
Covid-19
Coronavirus More Susceptible to Celiacs?

Covid-19 Resources
Center for Disease Control
UK Health Advice on Social Distancing

This is a developing story. Please share any information in our comments below, or on our forums above.

Celiac.com 03/26/2020 - Hard seltzers are the new drink on the scene, and many are gluten-free. Most of these products are brewed on premises by small breweries, and so not intended for mass consumption. So, brands like Stray Forth, and K4 may not be household names yet, but the market is thirsty enough to see a small explosion of hard seltzers in breweries around the country, especially in the midwest. You can experience the phenomenon in many small brew pubs across the nation, in places like Kinney Creek in Rochester, Minnesota.

In addition to being gluten-free, hard ciders are lower alcohol than traditional beers, with fewer calories. They also come in novel flavors, like Root Beer, Citrus, Spicy Pineapple, Margarita, Strawberry Lemonade, and many more. The combination of novelty and fewer calories makes them a strong alternative choice among younger drinkers.

Many, like Kinney Creek seltzers are also gluten-free. “I believe this is a new generation of drinkers that want something a bit lighter on the calories and carbs that you see in traditional beer styles,” says Kinney Creek owner and head brewer Donovan Seitz.

Seitz adds that the growing popularity of hard seltzers, along with the need to produce products that were vegan and gluten-free, "made it an easy decision to brew a malt beverage that is gluten-free and vegan-friendly."

Kinney Creek is located at 1016 7th St. NW, Rochester, MN, and produces 13 different hard seltzers, all of which are gluten-free and vegan.

So far, the seltzers have been a major success at Kinney Creek. According to Seitz, “When we started selling them in October, we really had no idea what to expect. Today, it has added a noticeable increase in regular beer sales and the seltzers now have their own dedicated production space in the brewery, so we can keep up with demand. Rochester loves the hard seltzers.”

What do you think? Have you tried gluten-free hard ciders yet? Curious? Share your comments below.

For more information about hard seltzer brewers, check out Postbulletin.com

Celiac.com 03/25/2020 - One question we get fairly regularly here at celiac.com is: Is farro gluten free and safe for people with celiac disease?

Farro can be a confusing term, because the term "farro" is used for three wheat species: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum), which, according to Wikipedia, are all types of hulled wheat, that is, wheat that cannot be threshed.

Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Also confusing is the fact that farro is often called "low in gluten."

You can see the confusion about farro in the celiac.com forum after one member read this article on farro in The New York Times, which included these lines: "Because it is so easily digested and so low in gluten, farro can often be eaten by people who are normally gluten-intolerant."

However, the key word in all kinds of farro is "wheat," as in gluten. Because farro is made up of different varieties of wheat, it always contains gluten and is not gluten-free or safe for people with celiac disease. Even if farro is lower in gluten than current wheat varieties, it is still a form of wheat and is unsafe for people with celiac disease.

Celiac.com 03/19/2020 - The Covid-19 outbreak has people searching for answers regarding the virus, its symptoms and course, and any risk factors for certain groups. One question we are seeing a lot is: Do people with untreated celiac disease face a higher risk of developing complications with the coronavirus? Should they take extra precautions?

The answers are not totally clear, but in the interest of keeping people with celiac disease informed, healthy and safe, here are some answers to some basic questions, along with some helpful tips for dealing with the Covid-19 outbreak. 

We know that the coronavirus can cause extreme respiratory distress, and pneumonia, especially in the elderly and/or people with compromised immune systems. 

According to Wikipedia, "Coronavirus disease 2019 symptoms include fever, cough and shortness of breath. Muscle pain, sputum production and sore throat are less common. While the majority of cases result in mild symptoms, some progress to severe pneumonia and multi-organ failure."

It's true that epidemics of flu and other viruses tend to cause more severe issues for people with pre-existing health conditions. So if you are already sick from celiac disease and could Covid-19 increase the chances you have a more severe case? Could you be at higher risk for pneumonia? 

Viral vs. Bacterial Pneumonia

Possibly, but the answers just aren't clear. One main concern is clearly pneumonia. We know that coronavirus can cause severe respiratory distress, and can lead to pneumonia. Now, there are two types of pneumonia: Viral and Bacterial. Without getting too technical, bacterial pneumonia is treated with antibiotics. Viral pneumonia is not treated with antibiotics. People with Covid-19 are mainly coming down with viral pneumonia. That means antibiotics are not helpful. 

Higher Pneumonia Risk for Celiac Patients

We also know that people with celiac disease can face higher risk for bacterial pneumonia and hyposplenism. Doctors generally recommend that celiac disease patients receive pneumococcal vaccination, but little has been done to quantify risk levels.

• Young People with Celiac Disease Have a Substantially Higher Risk for Bacterial Pneumonia

Celiac UK advice to celiac patients points out that up to 30 per cent of people with celiac disease suffer from reduced splenic function, or hyposplenism. This points to a weakness in the immune system that supports the adoption of stringent social distancing measures.

Some Positive News

Some say that people with celiac are not immunocompromised and are not at higher risk for covid-19. Celiac.com forum member LJR1989 shared this helpful link. There's also some good research to show that mucosal healing does not influence the risk of serious infection requiring hospital-based medical attention in celiac patients. There's also a reassuring message from Dr. Andrew Fasano:
 

No Good Data on Virus Risk in Celiac Patients

However, there just isn't much good research specific to virus risk and celiac disease, and no research specific to Covid-19 and celiac disease, so we can only go by the little we know.

The issue of celiac disease, pneumonia risk and Covid-19 is serious enough to prompt this message from Dr. Benjamin Lebwohl, MD, MS, Director of Clinical Research, The Celiac Disease Center at Columbia University:

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We have been asked by our patients about whether celiac disease is an 'underlying condition' that may predispose to more severe outcomes. There have been some helpful responses by celiac organizations with an overall reassuring tone. Still, there are theoretical concerns related to the fact that patients with celiac disease have a slightly higher risk of developing zoster and complications from influenza and pneumococcal pneumonia, risks that persist in the long term after adoption of the gluten-free diet.  Thankfully, these  increases are small in magnitude, far smaller than risk factors such as immunosuppressant use or chronic lung disease.

In the face of uncertainty, we should be studying this. Our group is working to set up an international, web-based registry of celiac disease patients with Covid-19. We will be inviting health care professionals to submit clinical details in a concise and easy-to-input way. The registry will contain only de-identified data.

Here's a Helpful Video on Symptoms and Progression of Coronavirus

https://www.youtube.com/watch?v=H2E1t3yMXgE

Covid-19 Advice for People with Celiac Disease

Take Precautions
If you have treated celiac disease, your risk for coronavirus is probably about the same as any comparable non-celiac. Probably. But, there's just not much good evidence to say for sure. The coronavirus is serious enough, even in healthy people, to be avoided if possible. From a prevention standpoint, if you have celiac disease, even if it's treated, it's probably wise to behave as if you are in a higher risk group, and to take the precautions necessary to avoid exposure to coronavirus, which include isolating yourself from strangers for two to three weeks. 

Consider Getting a Pneumococcal Pneumonia Vaccine

The vaccine against pneumococcal pneumonia will help to prevent bacterial pneumonia. This may or may not help if you contract coronavirus, but it's unlikely to hurt, and will be helpful against bacterial pneumonia, which can affect people with celiac disease.  For people with celiac disease, it's probably a good idea to get a pneumonia vaccine. The vaccine is currently recommended in the UK for people with celiac disease. Read more about how the Coeliac UK Recommends Pneumonia Vaccine.

It's probably not a bad idea to get a vaccination. It can't hurt, and might help. Check with a doctor for details.

Don't Panic

Celiac disease or no celiac disease, if you do come down with Covid-19, don't panic. If you have celiac disease and get Covid-19, there's no reason to assume you'll be worse off than those without celiac disease. Here's what to do if you believe you've been exposed to the coronavirus, or become sick. People who suspect infection with coronavirus should shelter at home, contact local health officials for information, and seek medical attention as directed. 

Covid-19 Topics on Celiac.com Forums
Keep up with the conversation or share information about coronavirus (Covid-19) and celiac disease on the Celiac.com Forum:
Covid-19
Coronavirus More Susceptible to Celiacs?

Covid-19 Resources
Center for Disease Control
UK Health Advice on Social Distancing

This is a developing story. Please share any information in our comments below, or on our forums above.

Celiac.com 03/17/2020 - According to industry estimates, the gluten-free food market in Ireland grew 33% in a year to top $70 million in 2017. Nearly one in four people surveyed purchased gluten-free foods, but less than ten-percent of those consumers had celiac disease or some other medical sensitivity to gluten.

For the project, Safefood researched the nutritional content of 67 gluten-free snack foods, including nut products and savory snacks, cereal and baked products, and confectionery.

The research shows that 75% of gluten-free snack foods were high in fat, nearly seventy-percent were high in sugar, while many are also high in salt. The average calorie levels were about the same as a standard chocolate bar.

Among those surveyed, misconceptions about the health benefits of gluten-free products included more than one in five people who thought that gluten-free foods were lower in fat, more than twenty-percent who thought they were lower in sugar, and nearly one in five who regard gluten-free diet as a healthy way to shed unwanted pounds.

The issue can be confusing to a consumer, in part because many gluten-free products are associated by major celebrities and stars as part of a "clean label" or "free-from" eating regimen, but unfortunately these products can also include some less than nutritious items.

Dr Catherine Conlon, Director of Human Health & Nutrition at Safefood sums it up by saying: “In the case of gluten-free snacks, you could end up purchasing snack foods with lots of added fat and sugar which are of no added benefit to your health.”

Celiac.com has covered similar stories over the years. Basically, gluten-free doesn't necessarily mean healthy. Many gluten-free foods are high in salt, sugar and fat. Read labels, stay informed, and choose wisely.

Remember, as Dr. Conlon noted in the report, "There is no consistent evidence that a gluten-free diet will improve your health if you aren’t sensitive to gluten. Many of the gluten-free snacks we surveyed are high in fat and sugar like other treat foods.”

Download the full Safefood report “Cutting out Gluten – the nutrient profile of gluten-free snack foods on the island of Ireland."

Celiac.com 03/13/2020 - St. Patrick's Day is upon us once again, and once again we are mustering our resources and putting together a guide to a great gluten-free St. Patrick's Day.

Our gluten-free St. Patrick's Day guide offers great recipes for Corned Beef and Cabbage, Corned Beef Hash, and Irish Soda Bread, along with lists of great gluten-free beers, including Ireland's first gluten-free Irish Stout. Also included are lists for gluten-free alcoholic beverages, and snacks, along with some links to forum discussions on St. Patrick's-related topics.

Taken together, this guide should give you everything you need to have a great gluten-free St. Patrick's Day!

Gluten-free St. Patrick's Day Checklist

Gluten-free St. Patrick's Day Checklist

Recipes for a Great Gluten-Free St. Patrick's Day

• Great Gluten-Free St. Patrick's Day Recipes
• Corned Beef and Cabbage Recipe
• Delicious Gluten-Free Corned Beef Hash Recipe
• Amazing Gluten-free Irish Soda Bread Recipe
• Gluten-Free Irish-style Lamb Stew
• Gluten-Free Angel Food Cake with an Irish Twist
• Gluten-Free Heavenly Irish Potatoes

Gluten-Free and Gluten-Removed Beers, Ales & Porters

• Say Hello to Ireland's First Gluten-free Stout
• Octoberfest Beer Guide to Gluten-Free and Gluten-Removed Beers
• Gluten-Free and Gluten-Safe Alcohol

Gluten-Free Potato Chips

• Ten Top Brands of Gluten-Free Potato Chips

Forum Discussions on St. Patrick's-Related Topics

• Here's what the members of our celiac disease and gluten-free forum have to say about gluten-free beers in Ireland
• Here's what the members of our celiac disease and gluten-free forum have to say about corned beef and cabbage

Celiac.com 03/05/2020 - In the United States, the average person with celiac disease still suffers for about ten years before getting a diagnosis. Many go longer. The story of a man who was sick for nearly fifty years before receiving a diagnosis of cystic fibrosis serves as a shocking outlier to stories of chronic suffering and prolonged medical diagnosis.

Steven Knapp was sick for most of his life, and things got especially bad in his 30s, when he began to suffer unexplained bouts of exhaustion. But whenever doctors tested him, nothing ever seemed out of place.

Things got really bad in 2013, after Knapp adopted a low-carbohydrate diet emphasizing protein, healthy fats and vegetables. The 5-foot-3 Knapp, who weighed just 140 pounds to begin with, began losing "a pound a day." No matter how much he ate on his low-carb plan, he kept losing weight.

That's when a worried Knapp turned to doctors. The first first move was to check Knapp for pancreatic or lung cancer. After testing ruled out both, his doctor told Knapp that she suspected some kind of exocrine pancreatic deficiency. Such a condition can occur when the pancreas fails to generate or transport digestive enzymes essential to breaking down food in the intestine. Exocrine pancreatic deficiency can have numerous causes, including celiac disease. It can also arise from chronic pancreatitis or cystic fibrosis, or from gastric bypass or other intestinal surgery.

His doctor prescribed daily doses of replacement oral pancreatic enzymes, and suggested that Knapp begin including carbohydrates in his diet. In time, he began to put on weight and to feel better.

His doctor told Knapp that his personal and family medical history, including his sinus problems, nagging cough, and some of the test results suggested he might be suffering from what is called atypical or mild cystic fibrosis.

Classic cystic fibrosis, is most common inherited disease among Caucasians. Cystic fibrosis occurs when people inherit two defective genes, one from each parent. Though mainly affecting the lungs, cystic fibrosis can also impair the functions of the sinuses, reproductive tract, pancreas and other digestive organs by generating a sticky mucus that interferes with their function.

So there you have it. After fifty years of suffering, Stephen Knapp has a diagnosis, a treatment, and a much better handle on his health than ever before.

Do you or someone you know have a prolonged diagnosis story to share? Be sure to comment below.

Read more at Inquirer.com

Celiac.com 02/12/2020 - This handy gluten-free checklist is just about all you need to deliver a smooth, gluten-free Valentine's Day experience for your loved one. We've included Valentine's Day dinner tips, alcohol, beer and wine tips, chocolate and candy tips, dessert tips, links to our Gluten-Free Safe and Forbidden Foods Lists, and finally, links to our Gluten-Free Forum. 

Valentine's Dinner

Gluten-Free Alcoholic Beverages

Gluten-Free Halloween Candy & Chocolate

Gluten-Free Easter Candy & Chocolate

Gluten-Free Chocolate Mousse Dessert

Gluten-Free Springtime Strawberry Mousse

Gluten-Free Wine

Gluten-Free Safe and Forbidden Foods and Ingredients

If you're having any questions about which ingredients and foods are gluten-free and safe for people with celiac disease, consult our comprehensive list of Safe and Unsafe Foods and Ingredients.

Got a question? Ask questions and get answers on celiac disease from our Celiac Disease and Gluten-Free Forum.
https://www.celiac.com/forums

Celiac.com 01/28/2020 - Whole Foods Market will be closing its main gluten-free bakery for the entire Southern US market, a move that is expected to leave over 100 employees out of a job. The company, Gluten-Free Bakehouse, is set to close on March 8th, according to a Worker Adjustment and Retraining Notification filed with the North Carolina Department of Commerce.

How the move will impact the company's supply of gluten-free bakery products remains unclear. The move mainly seems to be a result competition. The company says that the bakery has played a steadily shrinking role in its gluten-free offering over the years.

Started in 2004 by Lee Tobin, a Whole Foods Market employee with celiac disease, who had developed gluten-free recipes in his own kitchen, the facility was an immediate hit with sensitive gluten-free consumers. 

The Gluten Free Bakehouse featured an onsite testing lab, with every lot number of incoming ingredients and a sample of each finished product tested for the absence of gluten. 

The facility’s products are only available at Whole Foods Market stores in the United States and Canada. The products are shipped to the stores frozen.

Whole Foods Market says it is "working closely with all impacted team members and hope to place them in our nearby locations or in other roles within the company.”

Celiac.com 01/24/2020 - Kids with celiac disease need to follow a gluten-free diet, and generally need to avoid exposure to gluten that might trigger a reaction. However, wheat, flour and gluten ingredients are common in school activities, particularly in early childhood classes like art and home-economics. Is that a problem? 

A team of researchers recently set out to measure gluten transfer from school supplies to gluten-free foods that a child with celiac disease may eat. Also, to measure efficacy of washing techniques to remove gluten from hands and tables. 

The research team included Vanessa M Weisbrod; Jocelyn A Silvester; Catherine Raber; William Suslovic; Shayna S Coburn; Blair Raber; Joyana McMahon; Amy Damast; Zachary Kramer; and Benny Kerzner. They are variously affiliated with the Children's National Health System, Washington, DC, USA; the Boston Children's Hospital, Boston, MA; and Temple Sinai Early Childhood Education Program, Summit, NJ, USA.

The team conducted five experiments to check possible gluten contact in classrooms: They signed up 30 participants, ages 2 to 18. All participants completed the Play-Doh and the baking project tests. Participants then split into three groups of ten each to complete the tests using paper mâché, dry pasta in sensory table, and cooked pasta in a sensory table. 

After the activities, the team measured gluten levels on separate slices of gluten-free bread rubbed on subjects' hands and on table surfaces. Participants were then randomly assigned to wash their hands using soap and water, water alone, or a wet wipe. The team made repeat gluten transfer measurements from hands and tables using the R-Biopharm R7001 R5-ELISA Sandwich assay.

The researchers found that paper mâché, cooked pasta in sensory tables, and the baking project all resulted in gluten transfer significantly higher than the 20 ppm threshold set by Codex Alimentarius Commission. 

However, Play-Doh and dry pasta resulted in few gluten transfers to gluten-free bread above 20 ppm. The data showed that soap and water was the best way to remove gluten from hands, though they note that other methods are as effective in certain cases.

The team's study shows that the potential for gluten exposure during school activities is high for materials like paper mâché and wet pasta, and low for materials like Play-Doh and dry pasta. 

The team advises that schools provide gluten-free supplies for activities that rely on high-risk materials, and that they also have in place a viable plan to prevent contact with gluten. Making sure that kids, especially kids with celiac disease, wash their hands well with soap and water after any activity with these materials is always a good idea. 

Do you have a story about gluten exposure at school activities? Be sure to share it in our comments below.

Read more at Journals.lww.com

Celiac.com 01/22/2020 - School projects are as time-honored as school itself. It's not hard to imagine Picasso's children coming home with cubist macaroni portraits of their dad, or Napoleon's progeny crafting cute paper mâché rescue boats. 

But what to do when your child has celiac disease or some other gluten sensitivity, and those seemingly harmless school projects include direct contact with gluten or wheat flour? Should you worry? Do you need to supply or advocate gluten-free alternatives?

Certainly going the extra mile to ensure your kid has gluten-free alternatives is an option. You can always bring this to the attention of teachers and administrators and push for gluten-free alternatives. But what if you can't or that's just not an option? What then?  Well, hopefully this quick breakdown will help you manage the risk and reward of school activities that involve gluten.

Top Five Sources of Gluten Contamination in Children's School Activities

Baking Project

What's not to love about kids learning the basics pizza and cookies in a classroom baking project? Well, if your child has celiac disease, or is gluten-free for another medical reason, then you may cause for concern. That's because a recent study showed that the common school baking project is a potential source of major gluten contamination for kids. The old baking project was among the top three most likely sources for gluten exposure at school.

Paper Mâché

For children with celiac disease, or other medical sensitivities to gluten-free, making paper mâché creations with traditional white flour and water paste is potentially a great way to get gluten all over the place. A recent study showed that the common school paper mâché project is a potential source of major gluten contamination for kids. The good news it that the same study showed that simply washing hands afterward with soap and water was effective for removing gluten, however for super sensitive people, including those with dermatitis herpetiformis, more steps could be necessary to protect themselves from the gluten exposure.

Wet Pasta

What's more fun than playing with wet pasta in a sensory table? For children with celiac disease, there's a high risk for getting gluten on their hands at levels above 20ppm. Now, since the gluten is still outside the body, a simple wash with soap and water will make things right again (again, super sensitive people, including those with dermatitis herpetiformis, may need to do more to protect themselves from the gluten exposure). 

Play-Doh

Anyone who's ever read the ingredients realizes that Play-Doh contains wheat flour. That's a concern for many parents with celiac kids. The good news for parents is that a recent study showed that making things with Play-Doh resulted in few gluten transfers to gluten-free bread above 20 ppm  (again, super sensitive people, including those with dermatitis herpetiformis, may need to do more to protect themselves from the gluten exposure). 

Dry Pasta

What's cuter than a crazy macaroni portrait of mom or dad on a paper plate? Like Play-Doh, dry pasta resulted in few gluten transfers to gluten-free bread above 20 ppm. That means that it's less likely to be a problem, but still a potential source of worry. 

The team found that paper mâché, cooked pasta in sensory tables, and the baking project all resulted in gluten transfer significantly higher than the 20 ppm threshold set by Codex Alimentarius Commission.

The take away here is that the top three school activities for gluten contamination, paper mâché wet pasta and the baking project are all likely to result in gluten levels well over 20ppm on the kids' hands.

The two safer activities, dry pasta and Play-Doh were still a potential risk, but a much lower one.

The good news is that the data show that in every case, washing hands with soap and water were effective for removing gluten from hands.

So, stay vigilant, and teach your kids about the importance of washing hands with soap and water. As mentioned, super sensitive people, including those with dermatitis herpetiformis, may need to take more steps to protect them from the gluten exposure. 

Learn more about the study and the exact risk levels for various activities.

Celiac.com 01/16/2020 - Gluten-free eater beware! Don't get fooled by fake gluten-free menus (and fake news!). Just because a company posts clear allergen and gluten-free listings on their menu doesn't mean that the food is reliably allergen or gluten-free and safe to eat.

That point was driven home recently when an article from a seemingly reliable source, and a glance at the gluten-free listings on the menu at Buffalo Wild Wings, made it seem that their food was safely gluten-free. However, after reading fine print buried in their website, we discovered a different tale.

Listing gluten-free items on a menu but not preparing them in a gluten-free manner can cause confusion, and can be dangerous, not just for those with celiac disease, but especially those who might get anaphylactic allergic reactions to allergens on such "free from" menus.

[The original article begins here. It has been corrected to reflect the fact that Buffalo Wild Wings uses shared fryers and is unlikely to be gluten-free as prepared.]

Thankfully, Buffalo Wild Wings makes it easy to find out which menu items contain allergens by using its handy Allergen and Preparation Guide, which can be found on its website. Not only does it list which menu items contain wheat and/or gluten, it also outlines those containing egg, fish, milk, peanuts, shellfish, soy, tree nuts and items fried in beef shortening.

Wheat and gluten are the last allergens listed so it can be a little confusing to follow the dots all the way across the guide. Many items appear to be free of wheat or gluten.

Here's a link to the Buffalo Wild Wings Allergen and Preparation Guide. Be sure to read the fine print.

Here’s everything on the Buffalo Wild Wings menu that contains no wheat or gluten:

• All-beef hamburger patty
• Burgers and more
• Buffalo loaded tots with mild, medium or hot
• Blazin’ sauce
• Bourbon honey mustard sauce
• Buffalo chips
• Buffalo seasoning
• Caribbean jerk sauce
• Cheese: American, blue, cheddar, cheddar jack, pepper jack, queso and Swiss
• Chicken
• Chipotle BBQ seasoning
• Chili queso dip with tortilla chips
• Chips and salsa
• Desert heat seasoning
• Dressings: Blue cheese, light Caesar, ranch, fat free ranch, southwestern ranch, lemon vinaigrette
• French fries
• Grilled chicken breast
• Honey BBQ sauce
• Hot sauce
• Hot BBQ sauce
• Kids’ menu
• Lemon pepper seasoning
• Mango habanero sauce
• Medium sauce
• Mild sauce
• Naked chicken tenders
• Parmesan garlic sauce
• Salt and vinegar seasoning
• Sauces/Dry rubs
• Shareables
• Spicy garlic sauce
• Sweet BBQ sauce
• The whole enchilada traditional wings
• Toppings: Bacon, avocado, ketchup, yellow mustard and loaded chili
• Traditional wings
• Ultimate nachos (with or without chicken)
• Wild sauce

Note: No salads are gluten-free without modifications. Also, whenever eating out there is always a risk of cross-contamination, so eating here may not be suitable for everyone.

At a glance, this menu might seem to offer gluten-free items, but a close read of the top portion carries the following red flag: [Because of] "shared cooking and preparation areas in our kitchens, and cooking procedures, we cannot eliminate the risk of cross-contact or guarantee that any item is free of any allergen and no items are certified as gluten-free..." Buried further in their site we found:

• "We do not use separate fryers; due to this use of shared fryers there is the potential for allergen cross-contact between fried foods."

So always be sure to double- and triple-check, because it's easy to make a mistake, or be fooled by what seem like gluten-free listings. Anyone with celiac disease knows that accidental wheat consumption can come with unpleasant, and sometimes serious consequences. So, check your sources, read menus carefully, ask questions and be diligent.

Note: This article was originally published on 01/16/2020 and was revised after we discovered that shared fryers and other contamination issues exist in their kitchens.