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

Pappadeaux's I35 In Austin, Texas


gfpaperdoll

Recommended Posts

gfpaperdoll Rookie

I went to Pappadeaux's on I35 in Austin tonight for dinner with my son & grandchildren. What a wonderful meal. The manager's 3 year old son has celiac. He is also allergic to dairy, soy, corn & a couple other things! She is 1/2 Italian & informed me that 30% of the Italians have a gluten problem. (I think 30% of Americans also have a gluten problem)

The manager was so great & checked with the chef to make my meal perfect.

The chef even cooked me an appetizer of the crab claws in butter only - no flour sauce - gosh they were the largest crab claws I have ever seen. I had the Salmon cooked on a plank & steamed broccoli & a side of red beans & rice ( that beans & rice part was a cheat on my Paleo diet, but I did not eat many of them, I shared with the grandkids...)

I would recommend this restaurant to anyone that needs to eat gluten-free as they are very familiar with the gluten free diet, the waiter knew right away to get the manager...

Well I have found a lot of Austin places very willing to accomodate a gluten-free diet.

  • 3 years later...

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



Celiac.com Sponsor (A8-M):



gfg75 Newbie

I happened to be in Austin this past weekend, and my relatives asked to meet me at the Papadeaux at I35 and 290. I knew it must be fairly gluten-free friendly, because one of my aunts that was meeting me there has been gluten-free for many years and won't go anywhere that does not have a decent menu for her. I still googled info on the restaurant, mainly to see what their menu was before I got there. I saw this post in the search results and was then extremely confident about going there. (so thank you for this!) :) we had a very similar experience to your's. The waiter told us that we could order any of the fried food and just ask that it be grilled. I ordered the grilled tilapia w/ lemon and herb olive oil, and with zuccini (some of the best food i've had in a long time!!). Then he said he was going to send the manager by our table (even though we had not asked for her), and sure enough she came by within just a couple of minutes to confirm our order and assure us it would be gluten-free. She had to inform my aunt that the french fries that came with her order were not gluten-free, and offered her a baked potato instead. I was very pleased with the service and friendliness, and especially with the delicious food. I will visit this restaurant on every trip to Austin now!!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      35

      Struggling to get into a good pattern

    2. - knitty kitty replied to MMeade's topic in Coping with Celiac Disease
      7

      Gluten Allergy

    3. - Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      35

      Struggling to get into a good pattern

    4. - lmemsm replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      38

      Supplements for those Diagnosed with Celiac Disease

    5. - lmemsm posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      bread


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,428
    • Most Online (within 30 mins)
      7,748

    Nancy lang adler
    Newest Member
    Nancy lang adler
    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

    • knitty kitty
      Yep,yep,yep, called it from experience.  I've lived through SIBO and Candida myself.  I get a different sorts of reactions to dairy, high sugar consumption, and gluten.  I react to Casein, the protein in dairy.   Try the AIP diet.  Dr. Sarah Ballantyne designed it and is a Celiac herself.  Her book, the Paleo Approach, has been most helpful.
    • knitty kitty
      Yes, I know.   Without sufficient Folate, Cobalamine, and Pyridoxine, the body can't get rid of high homocysteine levels.  High homocysteine levels make one restless, interferes with sleep and resembles ADHD symptoms.  High homocysteine levels occur in Celiac Disease.  Chronic high histamine levels lead to high homocysteine levels. Impact of supplementation with vitamins B6 , B12 , and/or folic acid on the reduction of homocysteine levels in patients with mild cognitive impairment: A systematic review https://pubmed.ncbi.nlm.nih.gov/34058062/ Homocysteine, Pyridoxine, Folate and Vitamin B12 Levels in Children with Attention Deficit Hyperactivity Disorder https://pubmed.ncbi.nlm.nih.gov/30267523/ Simplifying the B Complex: How Vitamins B6 and B9 Modulate One Carbon Metabolism in Cancer and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC9609401/ Prevalence of hyperhomocysteinemia in adult gluten-sensitive enteropathy at diagnosis: role of B12, folate, and genetics https://pubmed.ncbi.nlm.nih.gov/15952099/ Homocysteine, Vitamins B6 and Folic Acid in Experimental Models of Myocardial Infarction and Heart Failure-How Strong Is That Link? https://pubmed.ncbi.nlm.nih.gov/35454125/
    • Rejoicephd
      You called it @knitty kitty.  I went to another health care provider for another opinion, and based on some tests they did, they suggested I might also be dealing with a fungal issue (candida and/or mold).  I saw that you mentioned before in this chain that some people on this forum also get Candida infections.  So it seems that I am possibly dealing that issue in my gut as well. I think some of the symptoms that I've been not able to understand now make a lot of sense within this context (such as why eating dairy and sugar sometimes causes me to get headaches, joint pain, chills, feel like I have the flu... if these things are making the candida infection worse by feeding the candida, and then my body responds by trying to fight it off, then I basically am fighting off an infection, which is exactly what it feels like).  The flu-like reaction that I get when I eat dairy is a distinct reaction than the one I get from getting glutened (which is also bad, but different: headache, sharp abdominal pains, gas, diarrhea). That's what made me think there was something else at play. 
    • lmemsm
      I'm concerned about calcium.  I don't think I'm getting enough especially since I ended up having to get off dairy when I went gluten free.  However, if you have too much calcium, it can deposit in the wrong places and you can get thinks like bone spurs.  I'd like find a decent supplement for that.  Was thinking of looking into the algae based calcium supplements since they're more natural than some of the others available, but seem rather expensive.  When possible, I try supplement with food sources.  One or two Brazil nuts usually have the full RDA for selenium.  One Barbados cherry has the daily RDA for vitamin C.  I also use seaweed to help supplement iodine since I don't use iodized salt.
    • lmemsm
      Wanted to tell someone, I finally made an edible gluten free bread.  It took me several hours to make and it didn't taste like what I was trying to make, but it did taste like a bread.  Was looking all over for bread machine recipes and I ran across this one on the Internet:  https://www.snapcalorie.com/recipes/gluten_free_oat_challah_bread_machine.html  Used it as a starting point, but I swapped out the tapioca with arrowroot and the xanthan gum with guar gum and glucomannan.  I also made it using the gluten-free pizza mode on my Panasonic bread machine and then took the batter out and put it in a bread mold to give it some shape.  I let it rise another 20 minutes and baked it at 350 degrees Fahrenheit for 20 minutes in the oven.
×
×
  • Create New...