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

Logans Roadhouse


emmeeann

Recommended Posts

emmeeann Apprentice

I HAVE A WORK LUNCHEON AT LOGANS ROADHOUSE. CAN ANYONE HELP?


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



Celiac.com Sponsor (A8-M):



gf4life Enthusiast

I had never heard of Logan's roadhouse before. I looked up their menu online and it looks like a lot of battered, fried foods and grilled steaks and BBQ. Open Original Shared Link

I would probably try and contact the manager during off hours (not meal times or weekends) and sit down and go over the menu. Then you could pick out what you might be able to eat, before your luncheon, and they would be aware of your situation. When is the lunch scheduled for? You should give yourself enough time to get prepared to deal with it if they bring you something you can't eat. Bring something to snack on if you end up not being able to eat, since you wouldn't want to end up sick afterwards. It looks like a risky choice for lunch, but if it is a work thing that you can't get out of, then you just have to figure out how to make it work for you.

God bless,

Mariann

emmeeann Apprentice

Called local Logans restaurant-spoke with manager-he didn't know what gluten was but assured me that all steaks are not preseasoned except the tri tip and rib eye. But, they are cooked on the same grill. Wondering if a chef salad would be okay. The luncheon is today-so we will see. I am bringing my own gluten-free dressing. Thanks for the help.

murda Apprentice

When I went to logans the manager told me most of the steaks come to them with some marinade except the filet and ribeye. It was busy when I went but the mangaer cooked my steak on aluminum foil so it didn't hit any marinades. Then I just had a swet potato plain and a plain salad.

I hope this helps, and I'm not too late responding.

Good Luck!

MURDA

  • 2 months later...
kathy4 Newbie

The burgers minus the bun seem to be fine. The chef told me 100% beef. Good luck.

Archived

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

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    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

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.