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

Macaroni Grill And Chipotle


Guest TerpyTaylor

Recommended Posts

Guest TerpyTaylor

Two great eating out experiences in one week...

My boyfriend took me to the Macaroni Grill last week for dinner because their website said that they had a gluten-free menu. Unfortunately we got there and the waitress had no idea what I was talking about as far as a special menu goes, but she happened to know about gluten because of a friend. She sent the head chef from the kitchen out and he special made a meal for me! Chicken and asparagus with a special honey garlic sauce, very yummy!

I also took my mom (also Celiac) and some friends to Chipotle today and talked with a manager about what we can eat. She brought out the ingredient lists for marinade they use on the steak and chicken and the black beans for me to read; all gluten-free, though I don't know the sources for the spices (not sure that they are McCormick or another certain gluten-free source). The rice is also ok. My mom and I steer clear of chicken because we've both had bad reactions before if the chicken has been pumped with any broth, and I didn't ask the manager about that. But we both got Burrito Bowls with black beans, rice, steak, tomato salsa and lettuce. Delicious and zero reaction from either of us! :) A little spicy though if you're sensitive to that.

Fun to have good eating experiences out with friends, I'm starting to be more bold and get more than just plain veggies when I go out with friends! Especially good to have decent meal after my mom and I both accidentally got glutened by my grandma a few days ago. She made us a claimed "gluten-free" soup...she forgot though that gluten includes barley! :rolleyes: We didn't see the barley and both ate it, found out after the fact and both felt pretty crummy for a couple days. Bless her heart for trying though!

Anyway, check out M.G. and Chipotle!

Blessings,

Taylor :)


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

Last I checked, everything at Chipotle was gluten-free except the flour tortillas and, I believe, the hottest salsa. I know the chicken is gluten-free.

richard

VegasCeliacBuckeye Collaborator

Due to proximity with my office, I eat at the Macaroni Grille at least once a week.

I have never had a problem with

1. "Simple Salmon" (Slamon and asparagus with lemon)

2. Steak and Arugula Salad

3. Chicken Florentine salad (no orzo)

4. Strawberry Salad (no croutons)

  • 11 months later...
steveindenver Contributor

I emailed Chipotle last week and was told everything but their flour tortillas and bowls are gluten-free, including marinades. And their corn chips are fried only with other corn products

JenAnderson Rookie

I absolutely LOOOOOVE Chipotle. Their barbacoa burrito bowls are things that dreams are made of. If you haven't eaten there and like good "authentic" Mexican food, I highly recommend it. It's cool, too because you can go to their online website and make your order and you don't have to wait in line. I haven't tried Macaroni Grill yet, but then again, I haven't seen one here yet. :blink:

Nancym Enthusiast

I went into a Jack-in-the-box and asked if the salads contained any wheat. Mind you, I said wheat figuring everyone would know what wheat is.

The manager looked at me like I had asked her if there were any snorglegorzits in the frobulitz. She didn't know what wheat was. So she asked another worker and they looked just as puzzled, if not worse.

Good god. :P

I had a similar reaction from a worker at a Chipotle.

CarlaB Enthusiast

I went to Chipotle today, had a burrito bowl. I asked the guy making the food to change his gloves because of my wheat allergy (easiest way to describe it and gets the point across, I only say that at a fast-food place). He looked at the tortilla package, don't know why, I knew I couldn't have them so I guess he was wondering if they had wheat, and he said, "I guess these have some wheat in them." I had the black beans, chicken, corn salsa, lettuce, and guacamole. It was very good. I was there when they opened, so I wasn't worried about cc in the lettuce.


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



Celiac.com Sponsor (A8-M):



floridanative Community Regular

Wow - thanks for the info on Chipolte and Mac. grill! Of course I doubt I've ever had anything at the latter except for reg. pasta. But it's worth trying a fish or chicken dish just to expand my dining choices. I rarely ate at Chipolte before going gluten-free but I'll give them a try now since I'd love some un cc'd corn chips eating out!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,745
    • Most Online (within 30 mins)
      7,748

    Barbfh
    Newest Member
    Barbfh
    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

    • 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.