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

Outback-no More Gluten Free Menu?

jpsych

By jpsych
in Gluten-Free Restaurants

Recommended Posts

jpsych Newbie
jpsych
Posted

Just a heads up people. I went to Outback where I live in Missouri and asked for my usual "gluten free menu." The server stated that the menus were recalled and were being redone. Evidently someone became ill and they are having to relook at some of their items. As far as salad dressings the server stated that only the oil and vinegar dressing could be guaranteed gluten free. Just wanted to share the info.

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

Celiac.com Sponsor (A8-M):


  • Replies 50
  • Created
  • Last Reply
IrishKelly Contributor
IrishKelly
Posted
Just a heads up people. I went to Outback where I live in Missouri and asked for my usual "gluten free menu." The server stated that the menus were recalled and were being redone. Evidently someone became ill and they are having to relook at some of their items. As far as salad dressings the server stated that only the oil and vinegar dressing could be guaranteed gluten free. Just wanted to share the info.

I hear ya!! I went there last week (chicago suburbs) and i was only able to eat the salad with the oil and fresh lemons...stinks huh?

Aerin328 Apprentice
Aerin328
Posted

That's terrible ! They are an oasis! Do you mean they intend to keep their gluten-free menu but they are "temporarily" recalling it to modify it?

Guest nini
Guest nini
Posted

At least they are taking it seriously and "re looking" at some of their items... I still think we should continue to e-mail companies whenever they do something like this and express our a)concern and b)appreciation for trying to accomodate the celiac community.

We all know that cross contamination in ANY restaurant is a very real possibility, and therefore anytime we eat out it is a risk we take... so if someone got ill, good for Outback that they are looking at the items again, but the customers should always remain aware of the risk associated with dining out.

angel-jd1 Community Regular
angel-jd1
Posted

They still have their gluten-free menu online. That is odd that they would pull it from restaurants and not pull it online.

I know that I have had trouble at an outback having mis-printed menus. They had not marked items on the menu correctly. I called the manager the 1st time it happened. I called the owner the 2nd time it happened. They took care of the mistake. Possibly the restaurant just got a batch of the mis printed menus?? Just a thought.

-Jessica :rolleyes:

jayhawkmom Enthusiast
jayhawkmom
Posted

While I love Outback, I don't like going there. I hate seeing the servers walk around with steak knives stabbed into warm loaves of wheat bread.... *sigh*

I do love Alice Springs Chicken though..... I hope they are just redoing the menu, and not eliminating it.

Guest nini
Guest nini
Posted
While I love Outback, I don't like going there. I hate seeing the servers walk around with steak knives stabbed into warm loaves of wheat bread.... *sigh*

.

I do to, but I have a GREAT solution... I just made a loaf of Pamela's Amazing Wheat Free Bread mix day before yesterday... when it is hot and fresh out of the bread machine it reminded me of a good artisan bread at a restaurant! I had some tonight warmed in the microwave with melted butter on it! I haven't been able to do that with ANY other gluten-free bread!

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

Celiac.com Sponsor (A8-M):


elonwy Enthusiast
elonwy
Posted

Yeah I made that for the first time Sunday. It was soo good right out of the oven I ate four peices of it. Its really good. Still a little heavy but delicious.

Elonwy

jayhawkmom Enthusiast
jayhawkmom
Posted

Hmmm. I may have to try that. I'm getting tired of eating bread with the consistancy of a sponge. But... I love sandwiches, so I'll deal with the bread. Right now I'm eating Kinnikinnick Robin's Brown Rice bread.... or something like that. It's GOOD, has a nice taste, I just don't like the texture.

Guest nini
Guest nini
Posted
Yeah I made that for the first time Sunday. It was soo good right out of the oven I ate four peices of it. Its really good. Still a little heavy but delicious.

Elonwy

yeah but the breads at places like Outback and other steak houses are typically heavier breads too, that was part of the appeal!

Turtle Enthusiast
Turtle
Posted

GOOD! I'm so glad to hear that Outback is at least taking the time to look into their gluten-free menu closer. I love their food but have quit eating there b/c everytime i'd get sick (and i've tried several different locations, in different cities even). Hopefully they will get things straight soon, educate their kitchen and wait staff and then we can get back to enjoying a nice fat juicy steak (or whatever your preference is)!!

Thanks Outback!

Rikki Tikki Explorer
Rikki Tikki
Posted

Somebody on the board works there, so do they know if it's true for all the restaurants? I am supposed tog o there with my mom this weekend ;)

mommida Enthusiast
mommida
Posted

The chocolate thunder from down under!!!? They can't take that away! I will organize a riot!

L.

angel-jd1 Community Regular
angel-jd1
Posted
Somebody on the board works there, so do they know if it's true for all the restaurants? I am supposed tog o there with my mom this weekend ;)

I think it's Lauren that works there..........maybe she has the scoop

NicoleAJ Enthusiast
NicoleAJ
Posted

I went to the North Miami Beach location a few days ago, and they had the brand new gluten free menu--it wasn't even folded yet. It had a lot more restrictions but essentially had many of the old stand-bys included. One disappointment was that the light alfredo sauce on the Hearts of Gold Tilapia was listed as no longer being gluten free. You also have to be careful because my menu had a chicken dish on it that came with corn cakes, and the waitress pointed it out and said that it was a missprint--it was not, in fact, gluten free. I still got my 9 oz steak with the garlic mashed potatos and the unseasoned steamed vegetables. Unfortunately there was a mix up that caused my entire order to take one and a half hours to prepare, but the manager paid for our meal and gave us a gift certificate to return. Also, when my veggies came out finally, they were seasoned--she told me, in the future, to ask for the veggies unbuttered because they don't add seasonings to the veggies but they do add butter and that is what contains gluten. I'd never had a problem with this before, but it posed a problem this time--good thing I had my mom taste the vegetables before I tried to eat them.

For the record, I do believe that the chocolate brownie thing was still on the gluten-free menu.

tiffjake Enthusiast
tiffjake
Posted

Hey all, just wanted to let you know what was going down with Outback! I work with my local Outback (teaching the servers about CC and how to avoid it) and the drama is this :

The Bronzed Chicken with Corn Cakes was (is) gluten free, but the corn meal, used in the cakes, is made in a facility that also processes wheat. When Outback discovered this, they pulled this menu option from the gluten-free menu (in theory though, not actually printing out new menus yet). They are now going back through all of the menu options and making darn sure that they are gluten-free (and that there is minimal gluten exposure).

NicoleAJ- The alfredo sauce was never gluten free (but perhaps your Miami location is a franchise? and they make their own??) The gluten-free menu that Outback publishes says to avoid the Alfredo sauce on the Hearts of Gold Chicken. I hope you are not getting sick!

I am not a Outback spokesperson, but I do go to my local Outback at least twice a week, and I work with the managers and the owner to make sure the servers are aware of Celiac and know what gluten-free means. I have had every dish on the gluten-free menu, and if you follow the directives (no blue cheese, no croutons) then you should be fine (that is, if your manager and server are being careful about CC).

Hope that helps!!!

Lauren M Explorer
Lauren M
Posted
I think it's Lauren that works there..........maybe she has the scoop

Yep, I work at Outback. And I have heard no such thing. They are definitely not discontinuing the gluten-free menu, but perhaps they are revising it.

I know that our regular menu is also undergoing some revisions - discontinuing some items, adding others. I'll specifically ask my kitchen manager and let you all know! He knows I have Celiac so if Outback was doing something as drastic as discontinuing the gluten-free menu, he definitely would have told me.

But I would keep on eating the Chocolate Thunder, in fact, I think I will :P

By the by, my advice for any Celiac eating at Outback is not just to request food that is gluten-free, or request food with the special preparations that make it gluten-free, but to specifically state that you NEED a gluten-free meal. I know at my Outback, your food will be CLOSELY watched, kitchen staff will change their gloves, the works. They are well aware of the seriousness of the issue and they know what gluten-free means.

- Lauren

Rikki Tikki Explorer
Rikki Tikki
Posted

Thank-you, Thank-you Thank-you! I am going there this weekend :D:D:D

eleep Enthusiast
eleep
Posted

How is it that Outback is a chain that's so celiac-friendly? Anyone know the story behind this?

tiffjake Enthusiast
tiffjake
Posted
Yep, I work at Outback. And I have heard no such thing.

Hey Lauren, ask your manager for the email from the corporate office. My Outback locally even brought out the email to show me and asked if Cross Contamination of the Cornmeal was even that big of a deal!!! I can tell that this particular outback is trying really hard to understand gluten-free...... so that makes me feel a little better, that they ask questions.

Glad to know we have an "insider" !!!!!!!

hez Enthusiast
hez
Posted

I think I read somewhere that Outback created the gluten-free menu because someone close to the company either has celiac or knows someone with celiac. Is this true? Wish I could remember where I read this.

Hez

angel-jd1 Community Regular
angel-jd1
Posted
This menu and the information on it is provided by Outback Steakhouse, in cooperation with the Gluten Intolerance Group® (GIG®), as a service to our customers. Outback Steakhouse and GIG® assume no responsibility for its use and any resulting liability or consequential damages is denied. Cynthia Kupper, a Registered Dietitian with GIG®, prepared this information (which has not been verified Outback Steakhouse.) Patrons are encouraged to their own satisfaction, to consider this information in light of their individual requirements and needs.

That is all that I have ever known about it.

-Jessica :rolleyes:

Vladimir Gluten Newbie
Vladimir Gluten
Posted

Go to the outback website, print the gluten-free menu (dated Aug 06) and bring it with you. No worries, mate.

sspitzer5 Apprentice
sspitzer5
Posted
Also, when my veggies came out finally, they were seasoned--she told me, in the future, to ask for the veggies unbuttered because they don't add seasonings to the veggies but they do add butter and that is what contains gluten. I'd never had a problem with this before, but it posed a problem this time--good thing I had my mom taste the vegetables before I tried to eat them.

I've had the same issue with the butter many times. After getting sick once, I now feel my veggies to see if they are greasy! If so, I send them back. The Outback near me got a new gluten free menu about a month ago. I hope it's up to date.

S

Rikki Tikki Explorer
Rikki Tikki
Posted

I am kind of confused. :unsure::unsure::unsure: Does their butter have gluten in it? I plan on having it on my baked potato

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. Scott Adams
      - Scott Adams replied to Russ H's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Anti-endomysial Antibody (EMA) Testing

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
    2. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    3. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    4. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,869
    • Most Online (within 30 mins)
      7,748
    MaryannHall
    Newest Member
    MaryannHall
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Anti-endomysial Antibody (EMA) Testing

      By Scott Adams · Posted

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
×
×
  • 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.