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Gluten Free Restaurants In Washington, Dc?

slmprofesseur

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slmprofesseur Apprentice
slmprofesseur
Posted

Hello all... I am going to DC for a few days in Aug. I was wondering if anyone knew of any Gluten-free restaurants. Thanks in advance!:)

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Tim-n-VA Contributor
Tim-n-VA
Posted

Most of the chain restaurants that are mentioned on this site have locations in the area. A local chain - Austin Grill - serves Tex-Mex and they have a gluten free menu.

Do you know what area you'll be staying in. I'm not familar with the Maryland suburbs but someone might have specific suggestions for that side of town.

slmprofesseur Apprentice
slmprofesseur
Posted
  • Author

We will be staying in Arlington, close to the Rosslyn Metro stop.

Tim-n-VA Contributor
Tim-n-VA
Posted

There is a Chipotle in that area (many threads here on the pros/cons regarding cc). There is also a BBQ place called Red, Hot and Blue that doesn't have a gluten free menu but I've survived work lunches at their other locations by getting one of their all meat platters - not ideal.

Assuming you are going to take the Metro and do the tourist thing. The American Art museum and National Portrait gallery are just a few blocks north of the Mall. They are open later than the other museums (until 7 on weekdays). One block from there is both a metro stop (Verizon Center/Chinatown) and a Legal Seafood.

GFinDC Veteran
GFinDC
Posted

P F Chang's chinese and Outback Steak house are 2 chains with gluten-free options. Although I wouldn't trust the fortune cookies or condiments that PF Changs gives out with the gluten-free options.

slmprofesseur Apprentice
slmprofesseur
Posted
  • Author

Thanks! I will suggest one of those places to some friends. Luckily I will have use of a kitchen for all but one night.

One question about PF Changs, (we don't have one in SWVA), will there be any shellfish or peanut cc issues I need to consider?

Tim-n-VA Contributor
Tim-n-VA
Posted

What part of SW Va? I frequently visit family around Abingdon and am always looking for gluten free option there or along I-81.

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slmprofesseur Apprentice
slmprofesseur
Posted
  • Author

Roanoke, it's 2-3 hrs I think from Abingdon. We have Abuelos, Caberra's (Italian), and there's a restaurant in downtown Roanoke called Nico's. If you get reservations, they will prepare a Gluten-free meal.

I am not sure p-f changs will work. My son was diagnosed with more allergies this week. We added chicken, fish, rye, and barley. Ha, ha. The doctor was surprised but I wasn't. I knew a long time ago that he reacted to rye and barley. She said there was no way he could be celiac, but tested him anyway.

As for our trip, I will be staying in a hotel. Grandma doesn't understand even the allergies.

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

      By Jane02 · Posted

      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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      Many thanks!
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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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