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Hudson Valley Ny

fanny

By fanny
in Gluten-Free Restaurants

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fanny Apprentice
fanny
Posted

Hi all, I just recently move to middletown NY in the Hudson Valley area. I would like to know if there are any good gluten-free resturants to have lunch or dinner.

thanks

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CarlaB Enthusiast
CarlaB
Posted

The Double O Grill in Poughkeepsie took very good care of me the two times I ate there. I went during "off" hours, the manager came to the table and checked ingredients, etc. The food and atmosphere are nice.

We've also been to the Coyote Grill ... same thing there ... ends up they're owned by the same people. I like Double O better.

We go up to Hyde Park every few months to see my Lyme doctor, and these are our favorite places to dine. I don't know how far they are from you.

EBsMom Apprentice
EBsMom
Posted

I haven't been to this place yet, but my s-i-l, who lives in Hyde Park, highly recommends it. We're planning to stop by the next time we're down that way (we live an hour or so north.)

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Rho

fanny Apprentice
fanny
Posted
  • Author
I haven't been to this place yet, but my s-i-l, who lives in Hyde Park, highly recommends it. We're planning to stop by the next time we're down that way (we live an hour or so north.)

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Rho

Thank you so much ladies I will try them.

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

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

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      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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      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.
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