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

Swiss Chalet - Gluten Free Ribs Cooked On Same Grill As Wheat Buns!


MarkU

Recommended Posts

MarkU Newbie

While searching for some info on Swiss Chalet for tonight's dinner out I came across an old thread from this forum discussing the possibility that Swiss Chalet ribs were / were not gluten free (short version is their website says they are gluten-free, a manager said no, subsequent investigation said they are in fact gluten-free - BUT...)

We went there tonight, explained as usual about celiac, ordered various things including the ribs, which the master list and the server both agreed were gluten-free. Manager appeared soon after, was really on the ball, apparently also has a kid with unspecified allergies, and explained that while the ribs themselves are not made with gluten, they are cooked on the same grill as the buns are toasted on (!).

Which kind of sucks that they do that, but we were actually really happy to have found a place with someone who actually caught that and made sure we were informed (and this took place after we had ordered, so they wound up fixing it at no charge to us). My celiac child loves the place, but I had gone off Swiss Chalet due to some unimpressive food experiences. This place also seems to do a better job than the other ones I've been to (at least the ribs were nice, vs the last Swiss Chalet I tried they were terrible). So if you're in the Burlington (Ontario) area, you might try Open Original Shared Link. If you do, make sure to tell them you are there because you have heard they are really careful about allergy information. Also, note that the server was just going off the master list from Swiss Chalet HQ, so you still have to check - but at least the idea that we are a meaningful market segment might trigger some additional effort.


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.

  • 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. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      3

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    2. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    3. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    4. - Scott Adams replied to Jmartes71's topic in Publications & Publicity
      1

      Today Dec15 2025

    5. - Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease
      1

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    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

    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
    • jenniber
      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
×
×
  • 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.