Jump to content

  • 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

What Can You Eat?

nobeer4me

By nobeer4me
in Gluten-Free Restaurants

Recommended Posts

nobeer4me Apprentice
nobeer4me
Posted

As a recent, new gluten free person. I'm wondering what is safe when dining out.

I love Mexican food. I always get chicken enchaladas w/ green chili and a temale w/ ranchero sause instead of the brown gravy sause. I think I'm safe there. But what about Chineese food? anything safe to eat there? I was going to get a Gyro the other day(meat only) but found out they have the lamb & beef meat mixed with bread crums. BUMMER! :angry: There is alway steak and a baked potatoe. :D

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

Unfortunately, the ranchero sauce might have wheat in it - and you can't assume that the enchiladas don't either - you have to ask. I find that SIMPLE tacos (in corn tortillas) are often an option, if you leave off all sauces and the like. (Seasoned rice is iffy.)

Chinese food - you have to ask, of course - often has dishes in a white sauce that's thickened with cornstarch, which is ok. Pretty much all the brown sauces are off limits. Steamed items are fine, of course. (PF Changs has a gluten-free menu of some great, normally never gluten-free dished.)

Sushi can often be safe - IF you avoid anything with a sauce on it. (In fact, if I'm not up to asking questions, I find that sushi is my easiest choice - avocado rolls and vegetable rolls.)

"American" food can often be made alright, but you've got to be very careful when talking to the server/manager/chef. Steak and a baked potato can be just fine, but make sure to ask about any seasoning they might put on the steak, or a marinade (both could have gluten), and the same with the potato.

nobeer4me Apprentice
nobeer4me
Posted
  • Author

Actually, I did ask at the Mexican place. Corn tortillas on the chicken enchaladas.

They said the ranchero sauce was safe. Its basicly a tomato based sauce. I don't know about Chineese tho, havent gotten that far yet :unsure:

LqrMan Newbie
LqrMan
Posted

If I eat Mexican food out at a restaurant, I make sure they do not deep fat fry my food with all the other breaded products. I will only eat it if it is pan fried! I would watch out for cross contamination if I were you. Also, you really have to be aware of what thickening agents are used in the sauces! Usually it is a wheat flour and sometimes the chef does not remember using it b/c it is such a natural ingredient for them to use.

Sushi- I love that stuff, probably more now that I'm gluten-free. You need to stay away from Eel anything in sushi! The eel comes in a sauce that is soy based. I always talk to the chef/server to make sure they do not use soy sauce on my sushi. (You could always bring your own gluten-free soy sauce with you when you eat sushi! I always forget to do that..

Chinese-I don't eat much Chinese food at all... However, if I do, I get white rice and steamed veggies/chicken/shrimp to play it safe. Takes all the fun out of eating Chinese food though.

Puerto Rican- I just ate at a PR restaurant yesterday and it was great! I talked to the chef and he made me some seafood paella (no tostones b/c they are deep fat fried). You have to make sure what they serve you is only pan fried...So far so good!

Good luck!

jaimek Enthusiast
jaimek
Posted

I got sushi the other night and it came with eel sauce on it. I questioned the sauce and if it contained soy sauce and the waitress said there was no soy sauce in the eel sauce. I returned the roll anyway since I was skeptical about it. Does anyone have an opinion on this? What is in eel sauce if there is no soy sauce in it? Do you think it would have been safe to eat?

lovegrov Collaborator
lovegrov
Posted

Most of the eel with sauce does have soy sauce, but this one might have been a different recipe. Also, don't forget to avoid the fake crab. Virtually all has wheat.

richard

nobeer4me Apprentice
nobeer4me
Posted
  • Author
If I eat Mexican food out at a restaurant, I make sure they do not deep fat fry my food with all the other breaded products. I will only eat it if it is pan fried! I would watch out for cross contamination if I were you. Also, you really have to be aware of what thickening agents are used in the sauces! Usually it is a wheat flour and sometimes the chef does not remember using it b/c it is such a natural ingredient for them to use.

Sushi- I love that stuff, probably more now that I'm gluten-free. You need to stay away from Eel anything in sushi! The eel comes in a sauce that is soy based. I always talk to the chef/server to make sure they do not use soy sauce on my sushi. (You could always bring your own gluten-free soy sauce with you when you eat sushi! I always forget to do that..

Chinese-I don't eat much Chinese food at all... However, if I do, I get white rice and steamed veggies/chicken/shrimp to play it safe. Takes all the fun out of eating Chinese food though.

Puerto Rican- I just ate at a PR restaurant yesterday and it was great! I talked to the chef and he made me some seafood paella (no tostones b/c they are deep fat fried). You have to make sure what they serve you is only pan fried...So far so good!

Good luck!

Thanks for the insight. The Mexican I order is not deep fried. I will have to ask again about wheat flour in the rachero sause. The one waiter said there wasn't, but I'll ask again to be sure.

Also, I was told I couldn't not have white rice, only brown rice. Isn't there gluten in white rice? :unsure:

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

Celiac.com Sponsor (A8-M):


skbird Contributor
skbird
Posted

Rice has gluten, as does corn, but this is not the type of gluten that is a problem with Celiacs. It's actually a bit of a misnomer to say we are gluten intolerant as not all glutens affect us. Rice is fine, just be careful when eating out as it might have been cooked in a broth and that could have gluten in it.

Take care

Stephanie

watkinson Apprentice
watkinson
Posted

Hi nobeer4me,

I just saw your post today.

On this site you can order a book that contains gluten-free menus from many restaurants around the country. It costs (I think) $21.95 and is called "Gluten free wheat free gude to eating out."

It's definatley worth the money. You would be surprised at all the places we can eat. I used to love Pannerra, but after looking at their ingredient book, I felt like there was nothing I could eat, except maybe a plain salad. After reading the guide I found out there's tons of stuff. I was especially happy to find out that almost all of the soups ar gluten-free. I love their soup! :D

Hope this helps, Wendy

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Seabeemee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Labs ? Awaiting in person follow up with my GI

      Unfortunately, there is presently no test for NCGS. Celiac disease must first be ruled out. NCGS is thought to be much more common than celiac disease. We know that celiac disease is an autoimmune disorder but the mechanism of NCGS is less clear. Both call for an elimination of gluten from the diet.
    2. Seabeemee
      - Seabeemee replied to Seabeemee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Labs ? Awaiting in person follow up with my GI

      Thanks for your reply Trents…most appreciated. I am unfamiliar with celiac labs terminology so I wanted to know if the presence of HLA variants (DA:101, DA:105, DQB1:0301 and DQB1:0501) that the labs detected had any merit in predisposing one to be more sensitive to gluten/carbs than the general population? Also, I found what you said about N...
    3. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      45

      My journey is it gluten or fiber?

      Thanks bumped it up and now take all 3 vitamins 2 capsules each with the super b complex at breakfast. I will give it some time to see if I notice a difference. I am going to track my eating daily diary on a myfitness pal app to see if the "claimed" gluten free foods bother me or not.
    4. JoJo0611
      - JoJo0611 posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Yeast extract

      Please can anyone help. I was diagnosed on 23rd December and I am trying my best to get my head around all the things to look out for. I have read that yeast extract is not to be eaten by coeliacs. Why? And is this all yeast extract. Or is this information wrong. Thanks.
    5. trents
      - trents replied to Seabeemee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Labs ? Awaiting in person follow up with my GI

      Welcome to the celiac.com community, @Seabeemee! The fact that the genetic testing shows you do not have either of the two genes associated with the potential to develop celiac disease (HlA DQ2 and HLA DQ8) pretty much ensures that you do not have celiac disease and the biopsy of the small bowel showing "normal villous architecture" confirms this. But...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,167
    • Most Online (within 30 mins)
      7,748
    Coldwpg
    Newest Member
    Coldwpg
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Labs ? Awaiting in person follow up with my GI

      By trents · Posted

      Unfortunately, there is presently no test for NCGS. Celiac disease must first be ruled out. NCGS is thought to be much more common than celiac disease. We know that celiac disease is an autoimmune disorder but the mechanism of NCGS is less clear. Both call for an elimination of gluten from the diet.
    • Seabeemee
      Labs ? Awaiting in person follow up with my GI

      By Seabeemee · Posted

      Thanks for your reply Trents…most appreciated.  I am unfamiliar with celiac labs terminology so I wanted to know if the presence of HLA variants (DA:101, DA:105, DQB1:0301 and DQB1:0501) that the labs detected had any merit in predisposing one to be more sensitive to gluten/carbs than the general population?  Also,  I found what you said about NCGS very interesting and I appreciate you mentioning that.  I’ve worked hard to research and advocate for myself with my Hematologist and now with a new GI, since my bowel surgery and to maintain my Vitamin B12 health concurrent with keeping my levels of Iron in the optimal range. I’ve been tested for SIBO (do not have it), biopsy showed negative for HPylori, and have had Fecal studies done (nothing showed up) and I understand how a loss of a large amount of bowel could be highly impacting re: SIBO, malabsorption and motility issues. So I’ve managed pretty well diet and elimination-wise until just recently. That said, this new problem with extreme bloating, distention and upper girth, NAFLD just occured over the last 4 months so it is new for me and I thought celiac might be a possible issue. I’ll probably just continue on in this less gluten/carbs seem to be better for me and see how reintroducing certain foods go.  Thanks again.    
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      Thanks bumped it up and now take all 3 vitamins 2 capsules each with the super b complex at breakfast. I will give it some time to see if I notice a difference. I am going to track my eating daily diary on a myfitness pal app to see if the "claimed" gluten free foods bother me or not.
    • JoJo0611
      Yeast extract

      By JoJo0611 · Posted

      Please can anyone help. I was diagnosed on 23rd December and I am trying my best to get my head around all the things to look out for. I have read that yeast extract is not to be eaten by coeliacs. Why? And is this all yeast extract. Or is this information wrong. Thanks. 
    • trents
      Labs ? Awaiting in person follow up with my GI

      By trents · Posted

      Welcome to the celiac.com community, @Seabeemee! The fact that the genetic testing shows you do not have either of the two genes associated with the potential to develop celiac disease (HlA DQ2 and HLA DQ8) pretty much ensures that you do not have celiac disease and the biopsy of the small bowel showing "normal villous architecture" confirms this. But you could have NCGS (Non Celiac Gluten Sensitivity) which would not damage the villous architecture. You could also have SIBO (Small Intestine Bacterial Overgrowth) or H. Pylori infection. Both of these conditions would thrive on carbs and you do say you feel better when you don't eat a lot of carbs. And with your resection of the small bowel, that could be causing it's own problems like you describe. When was that surgery done? You have had over 1 foot of your small bowel removed by that surgery in 2022 so that would certainly challenge digestion and nutrient absorption.  Edited
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.