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

Fyi

MallysMama

By MallysMama
in Gluten-Free Restaurants

Recommended Posts

MallysMama Explorer
MallysMama
Posted

Just to let you know:

If the Outback you eat at has Sweet Potatoes on their menu - be careful!! I realized at work last night as I was helping prepare some food going out to a table - that they put a piece of bread in the brown sugar to keep it soft! They prepare the sweet potatoes with a scoop of brown sugar, honey butter and a dash of cinnamon on them. If you order the sweet pot. - make sure you get it without any brown sugar on it!!

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

Celiac.com Sponsor (A8-M):


jkmunchkin Rising Star
jkmunchkin
Posted
Just to let you know:

If the Outback you eat at has Sweet Potatoes on their menu - be careful!! I realized at work last night as I was helping prepare some food going out to a table - that they put a piece of bread in the brown sugar to keep it soft! They prepare the sweet potatoes with a scoop of brown sugar, honey butter and a dash of cinnamon on them. If you order the sweet pot. - make sure you get it without any brown sugar on it!!

Wow thanks! I'm literally walking out the door to go Outback in like 5 minutes to meet my sister. Just killing some time while I wait for DH. And to think I was actually thinking of trying those.

Suezboss Apprentice
Suezboss
Posted

OMG!

I always get the sweet potato... Why would they put bread on the sugar? is it in a bin? I dont' get it???

THAT STINKS!! I LOVE teh sugar, that is the best part! :unsure:

Thanks for the info!!

Guest nini
Guest nini
Posted

I hope you told them that was absolutely terrible not just in terms of cross contamination for us, but also in my opinion it's just not sanitary, if they are going to use the brown sugar for ANYTHING, they don't need to be putting anything in it "to keep it soft" regardless of gluten or not! YUCK!

jerseyangel Proficient
jerseyangel
Posted

Yep--putting a slice of bread (or an apple wedge) in brown sugar to keep it soft is an old trick. Thanks for reminding us that Outback still does this. If you really want the brown sugar on your sweet potato, just put some in a small zip lock bag at home, and bring it with you in your purse. (or a companion's purse, if you're a male!) :D

Jnkmnky Collaborator
Jnkmnky
Posted

I don't get it. Doesn't it get moldy? I don't consider myself much of a cook, so I may not be familiar with this... Is it like putting rice in a salt shaker? I have brown sugar in my cupboard that's been there for a year. It's fine without a piece of bread in it.

Guhlia Rising Star
Guhlia
Posted

Also, be aware that their bleu cheese dressing just went OFF the gluten free list. :(

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

In a setting like Outback where the brown sugar is going to be open often and possibly in a humid environment, it would get hard without the bread in it. In our kitchens, where it's primarily kept sealed, it's not the same issue. The bread absorbs the water that would otherwise cause the sugar to clump together and harden in the environment that they are in.

Thanks for the catch!

MallysMama Explorer
MallysMama
Posted
  • Author
In a setting like Outback where the brown sugar is going to be open often and possibly in a humid environment, it would get hard without the bread in it. In our kitchens, where it's primarily kept sealed, it's not the same issue. The bread absorbs the water that would otherwise cause the sugar to clump together and harden in the environment that they are in.

Exactly! The bread isn't the same piece of bread day after day. They toss the piece of bread after the day is over. I'm not sure if EVERY Outback does this - just mine. The brown sugar is the normal CH Brown Sugar in the resealable bag - but it's too much of a pain when things get busy to use it from the bag. So, they put it in a round container (slightly smaller than a dinner plate) - and only put in as much as they think might be used in a day. There's a lid for that container - but since sweet potatoes were added to our menu - they are so popular and that lid hardly ever stays on. I suppose the bread just helps make it easier to scoop out the brown sugar. So - I just wanted to warn you (maybe you could ask your server to see if bread was added that day)....just be careful!

Jnkmnky Collaborator
Jnkmnky
Posted
In a setting like Outback where the brown sugar is going to be open often and possibly in a humid environment, it would get hard without the bread in it. In our kitchens, where it's primarily kept sealed, it's not the same issue. The bread absorbs the water that would otherwise cause the sugar to clump together and harden in the environment that they are in.

Thanks for the catch!

Oh. That would add up to a lot of bread crumbs if they switched bread slices every day. :unsure:

Lauren M Explorer
Lauren M
Posted

Yes, the Outback where I work does this as well. However, we also have extra packs of brown sugar (minus the bread slice), so if someone orders from the gluten-free menu and they want a sweet potato, we can use that. So just specify that when you order. Trust me, when I found out that this was common at Outback, I gave 'em hell! They should update their website's gluten-free menu to say "request gluten-free brown sugar" or something, since it seems that this is a universal OB practice.

- Lauren

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. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg). Both are gluten free and free of other allergens. I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25". It's gluten and allergen free and made in the USA. It's a powder form of Vitamin A. ...
    2. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      results from 13 day gluten challenge - does this mean I can't have celiac?

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.
    3. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      results from 13 day gluten challenge - does this mean I can't have celiac?

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding. I will have my first appt with a GI dr on March 4th I will not eat gluten again - at least not on purpose ...
    4. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks
    5. trents
      - trents replied to Jane07's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free Yogurt suggest

      I would not think store bought yogurt would contain gluten unless it possibly could be through an added flavoring or coloring ingredient. Otherwise, it should be naturally gluten free. Keep in mind that some companies are capitalizing on people's fears and ignorance (nothing personal intended) by labeling foods "gluten free" that are just that way by...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,366
    • Most Online (within 30 mins)
      7,748
    caroljben
    Newest Member
    caroljben
    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

    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks
    • trents
      Gluten free Yogurt suggest

      By trents · Posted

      I would not think store bought yogurt would contain gluten unless it possibly could be through an added flavoring or coloring ingredient. Otherwise, it should be naturally gluten free.  Keep in mind that some companies are capitalizing on people's fears and ignorance (nothing personal intended) by labeling foods "gluten free" that are just that way by the nature of what they are. They are hoping to create a marketing edge over their competitors by adding "gluten free" because they know it may catch attention of those new to the celiac/gluten sensitivity experience without having to cost them anything in the way of changing their manufacturing process or doing testing.
×
×
  • 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.