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

Can I Eat Here?


KarenFe

Recommended Posts

KarenFe Contributor

My husband and I just celebrated our 18th year anniversary. We had planned on going out to dinner together as we do every year, but the kid's activities postponed our plans. Then I found out I can not have gluten and we have not gone out yet.

We really wanted to try this restaurant that has gotten good reviews. I am not sure if there is anything I can eat. I have looked at the menu, but am not knowledgeable enough to know what sauces, etc I can have. Items like this, "finished with Chianti demi-glace" throw me. Could you please take a peak and see if there is anything I can have?

Open Original Shared Link

Thanks!

Karen


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



Celiac.com Sponsor (A8-M):



bigbird16 Apprentice

Happy Anniversary!

Your best bet is to e-mail or call the chef at the restaurant and inquire about specific things that look tasty to you or ask what he can recommend that are already gluten free in preparation or can easily be adapted. Ask how the meats (beef, fowl, or fish) are prepared--whether they are doused in flour before searing, etc., if there are any of the gluteny ingredients in the stocks and sauces. Ask lots of questions about the preparation and ingredients, because it will surprise you where gluten can hide. (I recently went to a place and inquired about a dessert I would never have used wheat flour in, even when I was a wheateater. My mom even said why bother asking. And what was one of the ingredients? Wheat flour, to make it stickier and thicker.) Ask ahead of time and let the restaurant know when you'll be coming. When you get there, reiterate your questions/concerns. Don't be afraid to ask; it's your health, and you're not paying good money to get sick. And if they are responsive to your needs, tip well and thank them for their help in making it a good evening out. They know that if they treat you well, you're more likely to come back and bring other business with you.

For dessert the pears with gelato look good. (The demi-glace shouldn't be much more than wine, sugar, and spices--but ask.) The strip steak and the tilapia, if they aren't already prepared gluten free, could probably be easily adapted. Cream sauces often contain flour. Ask, though, about anything you want to put in your mouth. You never know what they do to add flavor or texture. Ask them, too, to use clean cooking and cutting surfaces & utensils.

Kat

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,340
    • Most Online (within 30 mins)
      7,748

    Rachel Hill
    Newest Member
    Rachel Hill
    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

    • trents
      My reaction to a gluten bolus exposure is similar to yours, with 2-3 hours of severe abdominal cramps and intractable emesis followed by several hours of diarrhea. I don't necessarily equate that one large exposure to gluten with significant intestinal lining damage, however. I think it's just a violent reaction to a what the body perceives to be a somewhat toxic substance that I am no longer tolerant of because I have quit exposing myself to it regularly. It's just the body purging itself of it rather than an expression of significant damage. Before diagnosis, when I was consuming gluten daily, I had little to no GI distress. I was, for the most part, a "silent celiac". The damage to my small bowel lining didn't happen all at once but was slow and insidious, accumulating over a period of years. The last time I got a big shot of gluten was about three years ago when I got my wife's wheat biscuits mixed up with my gluten-free ones. There was this acute reaction after about two hours of ingestion as I described above. I felt washed out for a few days and fully recovered within a week or so.  Now, I'm a 74-year-old male. So, I'm not worried about being pregnant. And I don't want to contradict your physicians advice. But I just don't think you have done significant damage to your small bowel lining by one episode of significant gluten ingestion. I just don't think it works that way.
    • Skydawg
      Wondering about some thoughts on how long to wait to try to get pregnant after a gluten exposure?  I have been diagnosed for 10 years and have followed the diet strictly. I have been cross contaminated before, but have never had a full on gluten exposure. I went to a restaurant recently, and the waiter messed up and gave me regular bread and told me it was gluten free. 2 hours later I was throwing up for the whole evening. I have never had that kind of reaction before as I have never had such a big exposure. My husband and I were planning to start trying to get pregnant this month. My dr did blood work to check for electrolytes and white blood cells, but did not do a full nutritional panel. Most of my GI symptoms have resolved in the past 2 weeks, but I am definitely still dealing with brain fog, fatigue and headaches. My dr has recommended I wait 3 months before I start to try to get pregnant.   I have read else where about how long it can take for the intestine to fully heal, and the impacts gluten exposure can have on pregnancy. I guess I am really wondering if anyone has had a similar experience? How long does it take to heal after 1 exposure like that, after following the diet so well for 10 years? Is 3 months an okay amount of time to wait? Is there anything I can do in the meantime to reduce my symptoms? 
    • ShadowLoom
      I’ve used tinctures and made my own edibles with gluten-free ingredients to stay safe. Dispensary staff don’t always know about gluten, so I double-check labels or just make my own.
    • Scott Adams
      It's great to hear that there are some good doctors out there, and this is an example of why having a formal diagnosis can definitely be helpful.
    • RMJ
      Update: I have a wonderful new gastroenterologist. She wants to be sure there’s nothing more serious, like refractory celiac, going on. She ordered various tests including some micronutrient tests that no one has ever ordered before.  I’m deficient in folate and zinc and starting supplements for both. I’m so glad I decided to go to a new GI!
×
×
  • Create New...