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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      how much gluten do I need to eat before blood tests?

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for...
    2. catnapt
      - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      how much gluten do I need to eat before blood tests?

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I...
    3. trents
      - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Accuracy of testing concerns

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal.
    4. Theresa2407
      - Theresa2407 replied to chrish42's topic in Doctors
      4

      Doctors and Celiac.com

      Our support groups in Iowa have tried for years to educate doctors and resource sites like this one. We have held yearly conferences with continued education classes. We have brought in Dr. Murray, Dr. Fasano, Dr. Green and Dr. elliott. In those many years we may have had 2 doctors attend. We sent them information, with no response. I talked to...
    5. Scott Adams
      - Scott Adams replied to suek54's topic in Dermatitis Herpetiformis
      4

      Awaiting dermatitis herpetiformis confirmation following biopsy

      If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,254
    • Most Online (within 30 mins)
      7,748
    Christie Fassel
    Newest Member
    Christie Fassel
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
    • trents
      Accuracy of testing concerns

      By trents · Posted

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal. 
    • Theresa2407
      Doctors and Celiac.com

      By Theresa2407 · Posted

      Our support groups in Iowa have tried for years to educate doctors and resource sites like this one.  We have held yearly conferences with continued education classes.   We have brought in Dr. Murray, Dr. Fasano, Dr. Green and Dr. elliott.  In those many years we may have had 2 doctors attend.  We sent them information, with no response.  I talked to my personal doctor and she said their training for Celiac was to show them a skinny man in boxer shorts and a huge stomach.  Saying if you see this, it is Celiac.  If it isn't in their playbook then they don't care.  Most call it an allergy with no mention of our immune system.  There is so much false information on the internet.  Then people don't understand why they can't get well and are acquiring more immune diseases. I mention this site to everyone.  Scott has working hard for the Celiac community.
    • Scott Adams
      Awaiting dermatitis herpetiformis confirmation following biopsy

      By Scott Adams · Posted

      If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
×
×
  • 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.