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Washington State?


hacilar666

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heep70 Rookie

Bonney Lake WA :unsure:


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Treen Bean Apprentice

Hello everyone! I am not from Washington. However, I will be traveling to Yakima, WA in January. My husband and I have to attend a business dinner. Any suggestions for a "safe" restaurant in the area, preferably close to the Capitol Theatre. Thanks!

  • 2 weeks later...
glutenada Newbie

Port Angeles, WA here! :)

I rarely eat out as there is very little choice here, but we've found a few places that know about celiac disease and work to get me food I can eat.

Alder Wood Bistro is one such place.

Open Original Shared Link

They even offer gluten-free crackers. :o

  • 1 month later...
happymomndad Newbie

Hi all,

This is my first time in a chat room EVER :) I was diagnosed with celiac a year and a half ago and have just started my kids on a gluten-free diet as well. We live just outside Shelton, Wa. Shoping gluten-free here is pure torture !!!!! I just started buying off Amazon but find it hard to order something I dont know that I like and the stores here have a less than adequate selection. I am hoping to find some friendly people here that have tips especialy on packing school lunches :)

  • 2 weeks later...
playin-d-fiddle Newbie

Gluten free on Capitol Hill, here.

I've been lurking in the forums for months now, but will finally say hello!

I think we should hold a Puget-wide PICNIC and have a bread-off! Or a pizza-off!.... im hungry....

:blink:

glutenada Newbie

I'd be for a picnic! That would be a blast. :)

  • 2 weeks later...
spanish-road Newbie

Im from Spokane area, but as of now Im in Fairbanks for school. I was thinking about going to evergreen but Im almost done with school here so gona ride it out another 2 years.


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  • 1 month later...
songstressc Apprentice

Anyone from Kirkland Bothell Area? We are new to the area and both gluten free

cyberprof Enthusiast
Anyone from Kirkland Bothell Area? We are new to the area and both gluten free

I'm in Bridle Trails part of Kirkland, used to live on Finn Hill.

  • 1 month later...
Jocammie Newbie

I live in Bellevue. I would love to find other people near me who can't eat gluten, but I haven't seemed to have any luck with that yet. :(

nuit.pieta Newbie

Hi i'm from UW :)

celiacinseattle Rookie

Hi! I'm new to the board, and new to the Gluten-free lifestyle. The doctor told me I might have Celiac Disease last monday, and test results came in and confirmed this as of this morning (though I'd been doing my best to eat gluten-free in the meantime).

I live in Downtown Seattle (as the name implies), and I have only just begun my search for appropriate places to eat...

I've also tried to learn as much as I can about the disease, and foods I can/can't eat in the last week and a half, but there's so much information out there!! :blink:

Anyway, I just figured I'd say hi, and you'll probably see me on these boards regularly. :)

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    • Scott Adams
      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. 
    • trents
    • Jane02
      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. 
    • Matthias
    • Scott Adams
      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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