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

Ihop


writermom

Recommended Posts

writermom Newbie

Hi everyone, I've never posted on this message board before but thought this might be important to others to know about. My husband has celiac and has been doing great since he's modified his diet. One of our favorite places to go was IHOP because he loves omelets. But recently we found out that they put pancake batter in the omelets to make them fluffier! (Who would ever come up with that?) You can definitely ask them to make it with just eggs, which we will do from now on.

Anyway take care all!


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



Celiac.com Sponsor (A8-M):



angel-jd1 Community Regular

Yep, that has been going on for a while now. I do believe, however, that you can ask them to use fresh eggs and not their omlet "mix" to make an omlet for you. However, I would also be afraid of the cross contamination in a place like IHOP. Too much flour flying and chances to become sick.

Thanks for posting that. Always good to refresh people's memory.

-Jessica :rolleyes:

blueeyedmanda Community Regular

I don't have IHOP but I was at another place and got an omlet, it looked like it had pancake bits in it. Now I know I wasn't crazy!

tiffjake Enthusiast
Hi everyone, I've never posted on this message board before but thought this might be important to others to know about. My husband has celiac and has been doing great since he's modified his diet. One of our favorite places to go was IHOP because he loves omelets. But recently we found out that they put pancake batter in the omelets to make them fluffier! (Who would ever come up with that?) You can definitely ask them to make it with just eggs, which we will do from now on.

Anyway take care all!

Please be careful if you DO go back to an IHOP. I tried getting eggs over hard (because of the pancake thing, and I want to be able to SEE that there was no CC in my eggs...) and they had a sweet taste. I asked the server and she said that they were still cooked with the other ones, on the same flat top grill, and "was that a problem?" !!!!!!!!!! I won't go back. Ever.

  • 2 years later...
Hpylilbukaroo Newbie

I went to IHOP today and I was a little worried after reading these messages. I went there for an omelet. I asked about the pancake batter and they said it was true. I just told them that I was allergic to it and they offered up to make it from real eggs. I asked about where they are cooked and she said that they cook the pancakes away from the other foods. I explained to her that even though they aren't cooked together... the previous omelets would still contain what I'm allergic to. So I just asked her to ask the cooks to clean the grill first. They were more than happy to, they even did it in front of the waitress so she could verify it had been done. Its a bit of a hassle, but they even marked my hash browns being special from the rest and I didn't think about them.

GFinDC Veteran

I actually did something similar before gluten-free. I used to make omelets with Bisquick mix in them. It does make them fluff up more.

I went to an IHOP a while back and asked the waiter if he had any gluten-free panckakes or waffles. He checked in the kitchen and came back and said "all their pancakes are gluten free"! Wow, very impressive. Totoally wrong of course and convinced me that at least that IHOP has no clue at all.

modiddly16 Enthusiast

It always concerns me when you go to a restaurant and they tell you they can make something with "real eggs".......I mean, what were you putting in there before?!

IHOP is a no-go for me. I don't usually avoid places that may have cross contamination but IHOP doesn't seem like they have any clue about what we suffer from, nor do they seem to be trying. I think we're just better off having breakfast at our own house!


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



Celiac.com Sponsor (A8-M):



lynnelise Apprentice

I have had eggs and hashbrowns there without problem but it was very hard to get the waitress to understand my issue. I think other locations would be better but my local Ihop hires mostly college students from Nepal and there are some communication barriers. I could tell she wanted to help but just couldn't understand my request. So for now I am sticking to a local diner that doesn't even make pancakes! I feel much safer there!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,634
    • Most Online (within 30 mins)
      7,748

    Tiana
    Newest Member
    Tiana
    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
      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
×
×
  • 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.