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

Applebees


Googles

Recommended Posts

Googles Community Regular

My friends want to go to Applebees for dinner tonight. What am I getting myself in for? Are they good? I looked on-line and saw that they had a menu for wheat free. Do they do gluten free? What have people's experiences been like?

Thanks.


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



Celiac.com Sponsor (A8-M):



polarbearscooby Explorer

My friends want to go to Applebees for dinner tonight. What am I getting myself in for? Are they good? I looked on-line and saw that they had a menu for wheat free. Do they do gluten free? What have people's experiences been like?

Thanks.

I eat there often!

I get the 7 (or 10) oz. top sirloin, and two baked potatoes with butter on the side :)

Googles Community Regular

Thank you so much for your reply! I'm really nervous about going out to eat. I don't feel like I should be this nervous but I am. Yikes.

ravenwoodglass Mentor

Thank you so much for your reply! I'm really nervous about going out to eat. I don't feel like I should be this nervous but I am. Yikes.

It is wise to be nervous. Do tell the waitress that you are gluten free so they will take the precautions they need to. Then have a great time and enjoy your meal and your freinds.

mamaw Community Regular

In my opinion Applebees is not a good choice. When we were in Florida on vacation we went to an Applebees for supper. When I ask about gluten free choices the manager was so wonderful. She said nothing was safe , not even the grilled chicken because of the glaze(flash frozen). She even went so far as to bring out this big box of chicken so I could read for myself. She said many never read the box because because when ordering it just states raw chicken but on the box it reads differently. With the new labeling laws this may have changed but I don't know for sure. She also stated most sports type eateries get their supplies from only a couple of suppliers . I was so thankful that this manager was so understanding & new about allergies not that celiac is an allergy of course.

I also know several sports type eateries that are okay. Chili's, Longhorn Steakhouse,Smokey Bones , Carrabas & many more have gluten-free menus ....

As I always say" one can get glutened at Grandma's" I honestly think no place ( chains) can be 100% safe , so we must make wise choices when dining out.

  • 1 year later...
mamabear272 Explorer

I have to agree! I went to Applebees last week and have been very sick all week! They have naturally gluten-free items but don't take the proper steps to avoid cc.

lynnelise Apprentice

I hate to be a Debbie Downer but I have got glutened at Applebee's every single time. The last time I spoke to the manager and just had a salad and a burger w/o a bun that was supposedly cooked on foil. I got sick within 30 minutes! :(

Edited to add: The manager said the ground beef is the only fresh meat item they have. Everything else is pre-seasoned and packaged in plastic. That kind of made me feel like you are paying 4x as much for a tv dinner...


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.