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

St. Louis


CeliacMom2008

Recommended Posts

CeliacMom2008 Enthusiast

Anyone know of some places where you can get safe gluten-free food in the downtown St. Louis area and near Six Flags?


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



Celiac.com Sponsor (A8-M):



MissBecky Rookie

In downtown St. Louis, there is a place called Rooster's that specializes in crepes, and you can order any of them with a gluten-free shell. They are really good. :) The website is here --> Open Original Shared Link

  • 1 month later...
CeliacMom2008 Enthusiast

Thank you! I'm finding it very hard to find places for us eat. :(

kareng Grand Master

Google " gluten free St Louis". I live in KC but I know there are places. I assume you have a car. I know they have bakeries . You may want to pack a cooler for lunches and get a hotel with a kitchen like Townes Suites or Homestead Suites.

bbuster Explorer

Anyone know of some places where you can get safe gluten-free food in the downtown St. Louis area and near Six Flags?

There is a St. Louis area support group for eating gluten-free on Yahoo.com called stlouisalerts. They have a pretty extensive restaurant list, or you can join (just need a free yahoo account) and you can post a question. I'm not from St. Louis, so sometimes when they talk about a restaurant and give the address, I don't know what area it's in.

shabadeux Newbie

There are some options... not as much downtown, but in areas near.

Pi pizzeria makes superb gluten-free pizza, they have a location in the Central West End (off of Kingshighway) and on Delmar in the University City Loop.

The closest bakery is kind of far, but you can find gluten-free Udi's bread and other stuff at Schnucks. Dierbergs has a larger selection. The grocery stores around town are pretty good at catering to gluten-free customers.

I've eaten at PF Changs in Brentwood and at Outback Steakhouse in South County with no issues. The people at Outback are really used to seeing me around... BF and I go there a ton.

I've heard news stories that Aramark is having a gluten-free booth at Busch Stadium, so it might be good to look up info. I know I can easily get Redbridge at Cards and Blues games.

The Pasta House Company has a gluten-free menu, but you have to call ahead to make sure they get your pasta prepared.

As far as other options, I know there are a few restaurants in West Saint Louis County, but that's a bit of a haul from downtown, unfortunately. There's a pancake house and a pasta place I know of in West County. I think the pancake place is The Original Pancake House and the spaghetti place is The Old Spaghetti Factory. Andrea's Gluten-Free bakery is also out there. Like I said, it is a haul, so if you don't have a car it's not a great option. It's a good 20-30 minutes from my house in south city and I'm not even downtown.

Hope that helps a bit!

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. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,440
    • Most Online (within 30 mins)
      7,748

    Lillian Steele
    Newest Member
    Lillian Steele
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.