Why Many Restaurants Should Not Offer Gluten-Free Menu Options...Yet

I understand the point of the blog and IMO it has great intentions. But I cannot agree unless you are strictly talking about labeling. I myself have Celiac and cross contamination is and has been something that I have to deal with multiple times a day. But if all food establishments went strictly by the book, I might not ever eat out again. They just wouldn't do it. I would hate my life. Instead I have learned to manage it. It's not fun but you get used to it and I get to eat some great food along the way. And yes, occasionally, there is that mishap where everything goes south. At that point my choices are to discuss with the restaurant to help them make things better in the future and I can decide whether I ever go back again. I also have the option based on such discussions to let people know this is not a place to be trusted when it comes to gluten-free. Over the last 5 years, I have helped a number of restaurants improve the gluten-free experience for myself and others and I have also found places I will never go again. As for what I do, I read reviews. Assuming they are available you can get a good sense where not to go. Then I always talk to the manager. I ask how they deal with the gluten free issue. If they say nothing free here...I leave. This happened to me at a Chinese restaurant. They had no clue what I was talking about. You can quickly tell if a restaurant has no clue. I always talk to the waiter and even if they write gluten free on the order, I ask them to double check with the chef. But, over time you find restaurants that you can trust. I will say that most restaurants I have eaten out at I have never had an issue and I eat out often. Then there are the restaurants that I have encouraged to get separate toasters, cut the bread with separate knives away from the rest of the food, change a few ingredients here and there, setup dedicated fryers where they never mix the oil if they clean/filter it at night. Optimally, I would love it if all restaurants would do proper training but I live in the real world. It´s not that simple. And yes, optimally truly gluten-free restaurants would be the best and it´s a great goal but realistically that is way in the future if at all and I am alive now.

I completely agree with this article! Eating out is NOT a necessity, but keeping your gut healthy is. Anytime you are exposed to cross contamination you are doing damage whether you have symptoms or not. This damage takes time to heal. If you are being exposed on a regular basis then your gut is never going to heal. I know life gets crazy and its hard to always prepare a meal. I work 50 hours a week, have a family of four that all eat gluten free out of necessity, we don't eat out at all. In the past I have trusted restaurants that had great gluten free reviews and wonderful policies and procedures in place. Mistakes will always happen and I have been served gluten many times that comes out labeled gluten free. I no longer trust any kitchen with my families health but my own!

Hard to argue with this. I would love it if every restaurant offered truly gluten-free food, but that's not happening in the US soon. Then again, I just spent a week in Sydney, Australia -- where real, good numerous gluten-free choices were on nearly every menu, and nearly every staff person I spoke to seemed to be well-trained in gluten-free issues -- and truly happy to accommodate. This is all just part of the scene there -- not government mandate. Makes you realize how much of the US's celiac-unfriendly environment is really just a matter of culture and habit and unwillingness to learn new things...rn

Indeed, what is the point of having a gluten-free menu if it is not? It is false advertisement and should be illegal. For the folks who are gluten-free for the fun of it, or to get attention, or because they think it is healthier, great, just don't say it is gluten-free. As it is now, they can use that gluten-free menu to raise the price because it is "gluten-free", using our illness to make a buck. That is the rub! If a restaurant wants to say it is gluten-free, then they need to be certified gluten-free and celiac disease safe; the law needs to be changed.

What a perfect world it would be if we as celiacs can go into a restaurant and know for sure that our meal is truly gluten free. There are practically no "all gluten free restaurants" out there and the two that I know in NYC are exorbitantly expensive. I believe that I have not completely healed because I do eat out occasionally, and while I believe the food itself has no gluten, somewhere along the way....it gets cross contaminated. The less I eat out, the better I feel. It's kind of sad to be so restricted but our health is more important than a meal away from home. Let's stay strong and try to help each other in this forum.

I agree with the author that it isn't possible to guarantee a gluten free meal in a restaurant that isn't a dedicated gluten free facility. I have worked in them most of my life so I know. My local grocery store (Wegmans) will label their prepared foods as "made without gluten containing ingredients" and then you can decide how much risk you are willing to take. I think eventually more establishments will take this approach but until then you have to assume everything on a "gluten free" menu means made without gluten containing ingredients.

I agree with this article completely. My name is Katon Claborn and I am a manager at an establishment that proudly serves hyper-local ingredients, and does so while catering to any dietary concern a guest may have. Our restaurant is Odd Duck in Austin TX. I will say, it is not an easy task to fully train a staff on how to cater to not only celiac conditions, but other allergies and intolerances or preferences that our guests may have. It takes time, investigation and research, as well as very specific questions that must be posed to said guests. It is a labor of love and I cannot speak to other cities in the US, but here in Austin it is commonplace for restaurants such as ours to take these precautions and ensure that everyone, no matter how severe the condition, be able to enjoy dining out safely and without feeling as though they are a burden. It saddens me that this is not the case throughout the industry, but I believe this is something that can be changed through teaching and leadership in the industry. i cannot say I know how anyone with these conditions feel, however, I and many others I know empathize. Please know that if ever you are in Austin it would be my sincere pleasure to make sure you are safely taken care of as though you were a guest in our home and feel free to share my name and this message with whomever may come our way.

Indeed, what is the point of having a gluten-free menu if it is not? It is false advertisement and should be illegal. For the folks who are gluten-free for the fun of it, or to get attention, or because they think it is healthier, great, just don't say it is gluten-free. As it is now, they can use that gluten-free menu to raise the price because it is "gluten-free", using our illness to make a buck. That is the rub! If a restaurant wants to say it is gluten-free, then they need to be certified gluten-free and celiac disease safe; the law needs to be changed.

I agree with you completely. I always wonder what the point of offering gluten-free on menus is. Once you explain to the staff what your specific gluten problems are and their response is either: telling you they do not guarantee that they do not prep or cook the food in it´s own gluten-free area OR they really do not understand what gluten free really means. I think the fad diet people have ruined it for us celiacs!

I'm allergic to chocolate and wish there were more 100% certified chocolate free restaurants. I'm also allergic to grass so I only dine at restaurants with mulch or rocks but you never know where evil grass may lurk!