Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Dining

jvhuff

By jvhuff
in Gluten-Free Restaurants

Recommended Posts

jvhuff Newbie
jvhuff
Posted

I understand that there are quite a few restaurants that have gluten free menus.  My question is, do most of these restaurants prepare the gluten free items to where they will not be cross contaminated?  Applebees, Chilis, Red Robin:  these are just a few of the places that I know have gluten free menus.  Any ideas?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

I had an amazing experience at a Red Robin in Miami, FL. Our server explained to us that all of the servers have to attend a class on how important very specific standards must be followed for the gluten-free diet. I had the same experience at an Outback in Springfield, MO, where I had the opportunity to chat with the proprietor.

 

That said... I live in the middle of nowhere in northern Arkansas. In our town is a Chili's... that's it... except for all of the fast foods and pizza places I can't go to. The last TWO times I visited I did all I could do. I spoke to the manager and extensively with our server. Both times I had to send back my food... salads that the menu said contained no gluten but arrived with fried flour tortilla strips throughout. When I have to send back my food in a case like that, I do not order anything else. My trust is gone. We've not been back for a "third chance."

 

Even restaurants that have awesome gluten-free menus and are very aware can make mistakes. PF Changs is one that comes to mind. I've been several times and never had a problem and then I'll read about someone's awful experience. It's all kind of a crap shoot...

GF Lover Rising Star
GF Lover
Posted

Hi Jvhuff and Welcome to the Forum. 

 

Most restaurants do Not have a separate preparation area and that is where the risk comes in.  The first question you should ask is if there is a prep area and decide from there if you will be safe.

 

Good luck. 

 

Colleen 

  • 3 weeks later...
Dianaw Newbie
Dianaw
Posted

I have had great experiences at Red Robin.  It was the first place I went out to eat after my diagnosis.  They have a dedicated gluten free fryer and you can get gluten free buns or a lettuce wrap.  No symptoms!  I have since gone back successfully.  Yay, french fries!

luvs2eat Collaborator
luvs2eat
Posted

Seriously, Dianaw!! I was almost teary at the thought of being able to have a burger (w/ a Udi's bun) AND fries.

Not crazy Rookie
Not crazy
Posted

After not eating out for well over a year after a bad glutening from a local place who's owner was gluten free and everyone was trained, I did try red robin. A friend ate there who also has to gluten free and said they would be safe. It was good and I didn't get sick. I talked to the server, told her I had celiac and would get very sick, that it wasn't a fad diet for me. She said she has to flag my order and would let them know but that they are very careful. After I took one bite I told my husband the bun tasted almost to good to be gluten free. I kept waiting all night for symptoms to start but they never did. I would go back again.

No matter where you eat, go in the off times when they're not busy. That way you can actually talk to the person making your food if you don't feel comfortable after talking to the waiter. The kitchen can take their time and be a lot more careful about cross contamination.

Sweet-Pea Newbie
Sweet-Pea
Posted

There are more and more restaurants that I have eaten at that are gluten free. I have a very strong wheat allergy and cross contamination is one of my fears. I really like Red Robin, let them know you have a gluten allergy and order the gluten free bun. I have never been contaminated there.

 

I also have had good luck with Carrabba's restaurants. They have a small but very good gluten free menu...the chicken trio was excellent!

 

At Applebee's they will give you an allergen sheet, easy to decide what you can have there...

 

Friday's will assist you in ordering gluten free....we go there often.

 

Try them out and good luck!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


C-Girl Contributor
C-Girl
Posted

Last night I was at one of my safe places, Buku in Raleigh, and had the honor of meeting the young chef who is responsible for them having a full gluten free menu. He was so sweet, I had to stop myself from giving him a bear hug, and only thanked him profusely. They have separate facilities and ingredients for gluten-free items because he is celiac and has educated the owners and staff. There's another place in Durham that does the same. I've started asking, and have been surprised at how many places now have this kind of attention to detail. Of course, there are still shocking examples of very good restaurants that are just not going to be accommodating at all. I'm slowly building my list of places, but have been hampered because twice I went to one place that assured me they were safe, but both times I got sick for weeks afterward. They make their own pita bread, so now my policy is, if there is flour flying, I won't eat there.

Tryingcake101 Newbie
Tryingcake101
Posted

"At Applebee's they will give you an allergen sheet, easy to decide what you can have there..."

 

 

 

 

Applebee's (at least by me) recently cut their gluten free menu in half.  I could have cried.  The only things left on the menu are items I do not care for.  I no longer eat at Applebee's.

kareng Grand Master
kareng
Posted

"At Applebee's they will give you an allergen sheet, easy to decide what you can have there..."

 

 

 

 

Applebee's (at least by me) recently cut their gluten free menu in half.  I could have cried.  The only things left on the menu are items I do not care for.  I no longer eat at Applebee's.

That is actually good to hear. The original gluten-free menu was not very gluten-free. It contained things like French fries fried in the same fryer as all the breaded stuff. Not a safe menu at all!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,606
    • Most Online (within 30 mins)
      7,748
    LWceliac38
    Newest Member
    LWceliac38
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Potential celiac need advice

      By Scott Adams · Posted

      It seems like you have two choices--do a proper gluten challenge and get re-tested, or just go gluten-free because you already know that it is gluten that is causing your symptoms. In order to screen someone for celiac disease they need to be eating gluten daily, a lot of it--they usually recommend at least 2 slices of wheat bread daily for 6-8 weeks before a blood screening, and at least 2 weeks before an endoscopy (a colonoscopy is no used to diagnose celiac disease). Normally the blood panel is your first step, and if you have ANY positive results there for celiac disease the next step would be to take biopsies of your villi via an endoscopy given by a gastroenterologist.  More info on the blood tests and the gluten challenge beforehand is below: The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:   Not to discourage you from a formal diagnosis, but once you are diagnosed it may lead to higher life and medical insurance rates (things will be changing quickly in the USA with the ACA starting in 2026), as well as the need to disclose it on job applications. While I do think it's best to know for sure--especially because all of your first degree relatives should also get screened for it--I also want to disclose some negative possibilities around a formal diagnosis that you may want to also consider.  
    • Wheatwacked
      Potential celiac need advice

      By Wheatwacked · Posted

      Yes.  Now, if you hit your finger with a hammer once, wouldn't you do your best not to do it again?  You have identified a direct connection between gluten and pain.  Gluten is your hammer.  Now you have to decide if you need a medical diagnosis.  Some countries have aid benefits tgat you can get if you have the diagnosis, but you must continue eating a gluten-normal diet while pursuing the diagnosis. Otherwise the only reason to continue eating gluten is social. There are over 200 symptoms that could be a result of celiac disease.. Celiac Disease and Non Celiac Gluten Sensitivity  both cause multiple vitamin and mineral deficiency.  Dealing with that should help your recovery, even while eating gluten.  Phosphatidyl Choline supplements can help your gut if digesting fats is a problem,  Consider that any medications you take could be causing some of the symptoms, aside from gluten.        
    • trents
      Potential celiac need advice

      By trents · Posted

      Welcome to the forum, @Ben98! If you have been consciously or unconsciously avoiding gluten because of the discomfort it produces then it is likely that your blood antibody testing for celiac disease has been rendered invalid. Valid testing requires regular consumption of generous amounts of gluten. The other strong possibility is that you have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms with celiac disease but does not have the autoimmune component and thus does not damage the small bowel lining. It is 10x mor common than celiac disease. There is currently no test for NCGS. Celiac disease must first be ruled out. Some experts in the field believe it can be a precursor to the development of celiac disease. Having one or both of the primary genes for developing celiac disease does not imply that you will develop active celiac disease. It simply establishes the potential for it. About 40% of the population has the genetic potential but only about 1% develop active celiac disease. 
    • Ben98
      Potential celiac need advice

      By Ben98 · Posted

      TTG blood test and total IGA tested on many occasions which have always remained normal, upper GI pain under my ribs since 2022. I had an endoscopy in 2023 which showed moderate gastritis. no biopsy’s were taken unfortunately. genetic test was positive for HLADQ2. extreme bloating after eating gluten, it’ll feel like I’ve got bricks in my stomach so uncomfortably full. the pain is like a dull ache under the upper left almost like a stitch feeling after a long walk. I am just wanting some advice has anyone here experienced gastritis with a gluten issue before? thank you  
    • Wheatwacked
      Unusual bright yellow but odourless discharge

      By Wheatwacked · Posted

      "Conclusions: The urinary iodine level was significantly lower in women with postmenopausal osteoporosis, and iodine replacement may be important in preventing osteoporosis"  Body iodine status in women with postmenopausal osteoporosis Low iodine can cause thyroid problems, but Iodine deficiency will not show up in thyroid tests.  Iodine is important for healing, its job is to kill off defective and aging cells (Apoptosis). Skin, brain fog, nails, muscle tone all inproved when I started taking 600 mcg (RDA 150 - 1000 mcg) of Liquid Iodine drops. Some with dermatitis herpetiformis, Iodine exacerbates the rash.  I started at 1 drop (50 mcg) and worked up to 12 drops, but I don't have dermatitis herpetiformis.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.