Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Black Angus

ginap73

By ginap73
in Gluten-Free Restaurants

Recommended Posts

ginap73 Apprentice
ginap73
Posted

Is there anything gluten free at Black Angus?

the family is getting together for Mother's day.

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

Celiac.com Sponsor (A8-M):


Nantzie Collaborator
Nantzie
Posted

I actually emailed them about a month ago and this is what they said -

Good afternoon,

At this time, we do not have a nutrition analysis of our menu items to provide Guests. Black Angus Steakhouse is currently working to have this information available to Guests. Please check our website for updates.

Sincerely,

Black Angus Steakhouse

4410 El Camino Real, Suite 201

Los Altos, CA 94022

I would call the location and talk to the manager anyway. It's a steakhouse. They should be able to make something safe for you even if they don't have a corporate policy or procedures in place.

Nancy

Juliebove Rising Star
Juliebove
Posted

We went there for my nephew's birthday. I e-mailed them ahead of time and the chef from the location where we were going was supposed to get back to me. He never did. Daughter and I both have food allergies and she more than I. So I really needed to know. Turns out the only things they could guarantee safe for us were the salad, a burger patty with lettuce and tomato, and a plain baked potato. You may have a few more options if it is only gluten you need to watch for. They do use butter on/in a lot of their foods and we can't have that.

We didn't get sick from our meal but it was pretty disappointing to have to eat such a bland and boring meal when we were surrounded by good smelling and good looking food. And it seemed a pretty high price to pay for something I could have easily made at home.

grantschoep Contributor
grantschoep
Posted

Black Angus would seem to me to be one of those places that is hit and miss. You can get a good server/chef, or not. I ate their for my Birthday a year back(got a gift card before diagnosed, was diagnosed the day after getting it, and it sat around for a year or so)

Anyways, I had good service, I talked to the waiter, and shortly afterwards, a chef from the back came out and talked to me about what was all on there. I honestly don't remeber what I got, but I remeber it tasting great(ok so did the rum and cokes...)

I actually suggested a pepper blend he found interesting(and actually made), something I use at home.

3 parts pepper

2 parts Lawrys seasoning salt

1 part garlic powder(not garlic salt)

0.5 part Old Hickory Salt(I use Spice Islands brand, as its gluten-free)

-grant

Water Tiger Newbie
Water Tiger
Posted

I ate at Black Angus for lunch today. I ordered a steak, salad, baked potato w/ sour cream and butter, and steamed veg. All was well. I asked for oil and vinegar for the salad. It was good, and I felt great afterwords. I am one week into my gluten free eating, so it was great to have a good experience. I was at a baby shower the day before and ate something that was baaaad for me, so I was happy to have a good day. Overall, I am doing well finding gluten free items, and my family likes the food I am making. Much fresher!!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,965
    • Most Online (within 30 mins)
      7,748
    Goralczyk
    Newest Member
    Goralczyk
    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

    • trents
      Diagnosed gluten allergy but not Celiac

      By trents · Posted

      I don't think we can say that just one thing, whether vitamin D deficiency or emotional trauma, or a viral infection, or what ever is always what triggers the onset of celiac disease. We do know there is a genetic component to it and there is increasing evidence that factors creating gut dysbiosis (such as overuse of antibiotics and preservatives and environmental toxins) are major players. Hybridizing of heirloom wheat strains to increase the gluten content by multiples may also be a factor.
    • trents
      Blood results

      By trents · Posted

      Thanks for the follow-up correction. Yes, so not 10x normal and the biopsy is therefore totally appropriate to rule out a false positive or the unlikely but still possible situation of the elevated lab test number being caused by something besides celiac disease. 
    • Waterdance
      Diagnosed gluten allergy but not Celiac

      By Waterdance · Posted

      Thanks. I believe I can trace my gluten and milk allergies to specific traumas in my life. I've had some quite severe traumas over my lifetime. Mostly in my history I was so out of sorts surviving that diagnosing gluten sensitivity/allergy/celiac was just not on the table for such a survival mode existence. Vitamin D makes sense too. Now I take very good care of myself, I have a rock solid stability and I do take 1,500 IU of D daily. It's more obvious to me now what's causing problems and so most of the time I only eat protein and vegetables. I cheat sometimes. I end up paying for it though. 
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    • John767
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By John767 · Posted

      DiGiornos gluten free pizza at one point was  made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten.  Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust.  As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process.  If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid.  Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of  Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...        
×
×
  • Create New...