Restrauants That Say Gluten Free But Are Not Or Cross Contaminate

[UnhappyCoeliac]

I have a mass problem with this. The setbacks can last weeks. Its false advertising really... and it makes us sick.

Yes Ive just had a so called gluten free pizza and yes I have had diarrhea and im pretty pissed, I even payed more for it.

This sort of conduct by restaurants ruins my confidence in eating anything outside my home except fruit .

Ive also caught lots of uneducated shops and people who dont know what the disease is even after ive told them in coeliac trying to sell me things with gluten it

sorta sucks

rant over/ anyone else have to deal with this crap?

[rinne]

Me too.

I'm sorry you are feeling so badly and especiallyafter, as you said,paying for it.

I've pretty much given up eating out and when I do it is only when I have to and then I eat minimally.

I've come to the conclusion that unless this affects someone personally it is unlikely they are going to know much about it. Also, I am extremely sensitive and it appears many are not so the gluten free food provided works for them.

It is a real drag but as another poster said it is changing and it is changing rapidly.

I've been gluten free for nearly three years now and perhaps I have mellowed over time, I recall being much angrier about it in the past.

[YoloGx]

"rant over/ anyone else have to deal with this crap? "

All the time, what do you think? I find its best to bring my own, including my own herbal tea in a thermos....or create my own event and serve myself and others like me first.

Though there have been times I haven't had symptoms after eating out. However I have to be very careful! Plus remind them and ask them what their awareness and practice is... I've had pretty good luck the few times I have gone to PF Chang's.

Meanwhile I am allergic to the nightshade family and cheese so I don't even go there with pizza... Plus I avoid eating at Mexican restaurants since I figure most tortillas etc. have corn that has been cross contaminated. ETc. !

Bea

[lovegrov]

It doesn't matter where you eat or how careful they are, there's ALWAYS the chance of CC or a mistake. Same is true of processed foods; studies have shown that 20-25 percent that should have no gluten are contaminated to at least a measurable degree.

I know I suffer the occasional reaction, but I choose to go where I think best so that I can sometimes eat out with family and friends. I'm a social sort.

richard

[Mtndog]

It doesn't matter where you eat or how careful they are, there's ALWAYS the chance of CC or a mistake. Same is true of processed foods; studies have shown that 20-25 percent that should have no gluten are contaminated to at least a measurable degree.

I know I suffer the occasional reaction, but I choose to go where I think best so that I can sometimes eat out with family and friends. I'm a social sort.

richard

This is true. It's ALWAYS a chance. But if your reactions last for weeks and are miserable (like they sound) you may want to ask more questions of a "gluten-free" restaurant/menu and then decide if you want to chance it.

Also, CALL the restaurant and tell them what happened!! They will never know they are messing up unless someone tells them. We have a chain here called Legal Seafoods that has a gluten-free menu and I got BRUTALLY glutened at one of their locations twice. I called the manager who could have cared less so I called their corporate office and they sent me a lovely gift certificate and the name of a chef so I could go to another location. I went to the other location and had a great experience.

I think it's really important that people call companies/ restaurants when they get glutened by a product or a menu labeled gluten-free. It stinks being super-sensitive but in the 4 years I've been gluten-free, awareness has grown TREMENDOUSLY!

I hope you feel better soon!

[tarnalberry]

Every restaurant with a gluten-free menu that I've seen has also had a warning that said, essentially, "we try our best, but we cannot absolutely prevent cross-contamination. this is at your own risk." there's a lot of evaluation, going in, to figure out if the risk (which varies at every instance) is worth the reward.

[pele]

I'm another one of those people who never eats out. I figure that avoiding gluten in a gluten-serving restaurant is like back in the old days avoiding smoke in the non-smoking section. Hah!

What I don't understand is why there are not more 100% gluten-free restaurants. Looks to me like found money for a restaurant owner.

[pookie91260]

I had the same problem at bugagoo. I was quite upset by the time I left there and to top it off, they charged me extra for a salad that was supposed to be a side dish! they claim because I ordered one special made they had to charge extra! I have only been out to eat a couple times. I call ahead and ask specific questions before I go. Legal Seafood has their own gluten free kithcen area. Outback was quite sensitive and accomodating to my needs, and a local resteraunt here, that does not advertise a gluten free menu, treated me like a queen(it was a holiday function) they went out of their way for me even serving me a special dessert. For the most part, I have opted to eat at home and I make many yof my own seasonings and marinades.

[Tsagamer]

In the north east we have a resturant chain called "The 99". Now recently they came out with a gluten free menu. I went and talked to the manager, and she was very happy about it. "we had our head chefs go through our menu and select products that have no gluten ingredients!" she told me, "so its all safe for people with your allergy." I let the allergy comment slide, and looked the menu over. It looked ok, until I asked how things were prepared. "Well," my server began, "We only have one fryer, so the fries and breaded foods have to share. And our veggies are blanched in the pasta water, pretty basic resturant cooking methods. Will that be a probelm? We do put an allergin alert with your order, so you should be fine." Thats just the tip of the iceburg. I decided it was still worth a shot and ordered only a plain steak and mashed potatoes (no seasoning). Even then I still had a bad reaction. I went back the next day to talk to the general manager and explain that its not just the ingredients but how food is prepared and its insensative and fool hardy to print a gluten free menu without taking cross contamination into account. He offered a comp meal with his apologies. I declined and asked he talk to his superiors about the menu because I didn't want any other celiacs hurt. No clue if anything has happened, but I'll never trust a big chain resturant's "gluten-free" menu again.

[tom]

Yes Ive just had a so called gluten free pizza and yes I have had diarrhea and im pretty pissed, I even payed more for it.

Gluten-free pizza requires more commitment by the restaurant than some other gluten-free foods.

The successfully gluten-free ones I've heard of use a separate pizza oven & at least one place prepares them in a completely separate room!

I'd bet that the place you went to thought simply using a gluten-free crust was all they needed to do, oblivious to airborne flour, CC in prep & that the oven will contaminate.

[YoloGx]

In the north east we have a resturant chain called "The 99". Now recently they came out with a gluten free menu. I went and talked to the manager, and she was very happy about it. "we had our head chefs go through our menu and select products that have no gluten ingredients!" she told me, "so its all safe for people with your allergy." I let the allergy comment slide, and looked the menu over. It looked ok, until I asked how things were prepared. "Well," my server began, "We only have one fryer, so the fries and breaded foods have to share. And our veggies are blanched in the pasta water, pretty basic resturant cooking methods. Will that be a probelm? We do put an allergin alert with your order, so you should be fine." Thats just the tip of the iceburg. I decided it was still worth a shot and ordered only a plain steak and mashed potatoes (no seasoning). Even then I still had a bad reaction. I went back the next day to talk to the general manager and explain that its not just the ingredients but how food is prepared and its insensative and fool hardy to print a gluten free menu without taking cross contamination into account. He offered a comp meal with his apologies. I declined and asked he talk to his superiors about the menu because I didn't want any other celiacs hurt. No clue if anything has happened, but I'll never trust a big chain resturant's "gluten-free" menu again.

I resonate with what you are saying. It really is like walking around landmines. That's why for the few times I do go out to eat that I always ask before I order what their pans they use for this are like, if they wash their hands for my food specifically both in prep and bringing the order, if they have a separate cutting board etc. Plus so far I have only gone to Asian food places in order to avoid the flour dust problem and either bring my own soy sauce or make sure they are using the wheat free kind and no noodles.

The main reason I eat out when I do is social, like with a boyfriend or for a birthday in case I decide I don't want to prepare the food myself. Even then its tricky...

Bea

[pookie91260]

some restaurants soak their potatos in pasta wter too. its too bad there is so much mis understanding from the restaurants.

[Amyleigh0007]

What about when a waitress gives false information? My son ordered a child's hamburger off of the gluten free menu at a restaurant recently. It came with a bun and I immediately gave it back to the waitress and told her to make a new one without a bun. She said the bun was gluten free. I should have known better. She stood there and watched my young son take a bite and then she took it away quickly and said she needed to double check. Well, guess what?? It wasn't gluten free. I'm not sure who to be mad at, myself for allowing him to eat the bun when I had doubts or her for telling us it was gluten free without being 100% certain.

[CMCM]

Nobody knows much about it, and so many don't even know what "gluten" is. In one place, I asked if a particular dish had anything with gluten in it, and she came back and told me "no gluten, the only thing the chicken has on it is a dusting of flour."

I don't mention gluten much because so many have never heard of it, I mention flour instead, but of course that doesn't cover the various ingredients which might contain barley, or perhaps rye, or some derivative. It's a minefield, and I only feel safe with certain food items. I actually don't much want to eat out anymore, only when I have to.

[luvs2eat]

There are too many people involved in eating out who just don't "get" it. I can explain till I'm blue in the face... but someone in the back of the kitchen will invariably put the fried chinese noodles at the bottom of my salad for me to find at the end of the salad (been there) or SOMETHING else that will make me sick.

As others have said in the past... if I'm not going to a smaller "mom and pop" restaurant where I've established a good relationship w/ ALL involved in the prep of my food... I can't trust it! It stinks, but there it is.

[mastiffmommy]

In the north east we have a resturant chain called "The 99". Now recently they came out with a gluten free menu. I went and talked to the manager, and she was very happy about it. "we had our head chefs go through our menu and select products that have no gluten ingredients!" she told me, "so its all safe for people with your allergy." I let the allergy comment slide, and looked the menu over. It looked ok, until I asked how things were prepared. "Well," my server began, "We only have one fryer, so the fries and breaded foods have to share. And our veggies are blanched in the pasta water, pretty basic resturant cooking methods. Will that be a probelm? We do put an allergin alert with your order, so you should be fine." Thats just the tip of the iceburg. I decided it was still worth a shot and ordered only a plain steak and mashed potatoes (no seasoning). Even then I still had a bad reaction. I went back the next day to talk to the general manager and explain that its not just the ingredients but how food is prepared and its insensative and fool hardy to print a gluten free menu without taking cross contamination into account. He offered a comp meal with his apologies. I declined and asked he talk to his superiors about the menu because I didn't want any other celiacs hurt. No clue if anything has happened, but I'll never trust a big chain resturant's "gluten-free" menu again.

Thank you for the warning! Veggies in the pasta water is astounding. Fries I let slide when people don't realize and just don't eat them but really - - Veggies in the pasta water??? Thank you for educating them a little.

[JennyC]

We stick to a few places that I trust. We go to Picazzo's Pizza that has a separate room for preparing gluten free crust and different containers for toppings. We also go to the Corbett/Hawthorne Fish House. Nearly everything on their menu is gluten free except for bread, flour tortillas, and malt vinegar on the tables. We have also gone to Bellagio's and The Old Spaghetti Factory a couple times, and my son did not get sick but he didn't really like them either. I think it's best to eat at restaurants that put a lot of time and effort into their gluten free menu, if possible.

[UnhappyCoeliac]

In the north east we have a resturant chain called "The 99". Now recently they came out with a gluten free menu. I went and talked to the manager, and she was very happy about it. "we had our head chefs go through our menu and select products that have no gluten ingredients!" she told me, "so its all safe for people with your allergy." I let the allergy comment slide, and looked the menu over. It looked ok, until I asked how things were prepared. "Well," my server began, "We only have one fryer, so the fries and breaded foods have to share. And our veggies are blanched in the pasta water, pretty basic resturant cooking methods. Will that be a probelm? We do put an allergin alert with your order, so you should be fine." Thats just the tip of the iceburg. I decided it was still worth a shot and ordered only a plain steak and mashed potatoes (no seasoning). Even then I still had a bad reaction. I went back the next day to talk to the general manager and explain that its not just the ingredients but how food is prepared and its insensative and fool hardy to print a gluten free menu without taking cross contamination into account. He offered a comp meal with his apologies. I declined and asked he talk to his superiors about the menu because I didn't want any other celiacs hurt. No clue if anything has happened, but I'll never trust a big chain resturant's "gluten-free" menu again.

Well done Ive never been to this pizza place before and never will again. The kitchen is out the back so this I think is whats happen while being made and cooked its been contaminated.

How can you even be a half seriously chef and not be aware of cross contamination is my thoughts... serious what retards.

The I dont go to restaurants often but I think Nandos is the only restaurant I know diligent and trustworthy with its marketing of gluten free. La prochetta also at least my local one.

And yeh dealing with ignorant people is sort of annoying not there fault but you cant help but be a little bit annoyed having to speak to like 5 people in the restaurant to find if something is safe to eat

[Gemini]

In the north east we have a resturant chain called "The 99". Now recently they came out with a gluten free menu. I went and talked to the manager, and she was very happy about it. "we had our head chefs go through our menu and select products that have no gluten ingredients!" she told me, "so its all safe for people with your allergy." I let the allergy comment slide, and looked the menu over. It looked ok, until I asked how things were prepared. "Well," my server began, "We only have one fryer, so the fries and breaded foods have to share. And our veggies are blanched in the pasta water, pretty basic resturant cooking methods. Will that be a probelm? We do put an allergin alert with your order, so you should be fine." Thats just the tip of the iceburg. I decided it was still worth a shot and ordered only a plain steak and mashed potatoes (no seasoning). Even then I still had a bad reaction. I went back the next day to talk to the general manager and explain that its not just the ingredients but how food is prepared and its insensative and fool hardy to print a gluten free menu without taking cross contamination into account. He offered a comp meal with his apologies. I declined and asked he talk to his superiors about the menu because I didn't want any other celiacs hurt. No clue if anything has happened, but I'll never trust a big chain resturant's "gluten-free" menu again.

I feel so bad for people who have these types of experiences eating out. It has been the exact opposite for me and I have had huge success with eating out, on the rare occasions when I do. I think it all boils down to where you decide to eat, though. I know the 99 chain and haven't eaten in one since I was in my 20's......25 years ago. They are only one step up from McDonald's and do not hire people way up on the "common sense" scale so I would never expect them to understand the gluten-free diet and what it entails to order and receive a safe meal. I also trust a restaurant more if they have a Celiac in the family and this is what prompted them to try a gluten-free menu.

Only low end restaurants boil veggies in pasta water and this comes from asking many a chef in high end places in which I have eaten. It's not something that is even taught in culinary school, from what I have learned. I either get an appalled look from the chef or a laugh followed by a head shake. As most Celiacs cannot go out to eat that often, save up your cash and go to a higher end place when you do go out. These people have an education in food and will understand what is involved, including CC. Or, frequent a place if you know there is a Celiac in the family....they tend to always get it right.

I avoid most of the chain places, except those who I know will get it right. Some of them are horrible and some are the total opposite. I also don't expect a gluten-free meal from a gluten-free menu if everyone surrounding me is eating fried, gluteny garbage. I also generally don't allow bread at the table so those who aren't gluten-free can decide whether they want to eat out with me. The learning curve is difficult with this but it can be done. I am also tremendously lucky to live in the Northeast, at least from a food perspective, because knowledge here is high and growing like a weed. With the economy in rough shape, restaurants will bend over backwards to secure returning customers.

Tsagamer.....there is a fantastic clam shack, open year round, in Essex, Mass. named Woodman's. They have a website. I don't know where in NH you are but they have a dedicated fryer there and serve the BEST fried clams in New England. There are only a few menu items they cannot do. They use corn flour to coat the seafood for cooking. There are Celiacs in the family so they set this up and I have NEVER even had the slightest feeling of sickness after devouring a plate of clams. Check it out!

[Jenny (AZ via TX)]

I agree that eating out can be difficult. I've have more good experiences than bad ones. I always ask a lot of questions. As far as chains go, I've had good luck at PF Changs, Outback, Carrabas, Cantina Laredo, Pizza Picazzo. I honestly think it depends on how each one is managed. I've had bad luck at Pei Wei, even though they are owned by PF Changs.

I also agree that the higher end restaurants understand what gluten free means more than the chains or fast food.

I may not have a lot of restaurants that I can go to, but I'm glad there are some out there. It would be difficult for me not to be able to meet friends for lunch or for DH and I to go out.