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

Cracker Barrel

swittenauer

By swittenauer
in Gluten-Free Restaurants

Recommended Posts

swittenauer Enthusiast
swittenauer
Posted

My husband loves Cracker Barrel restaurant. We searched & searched & can't seem to get any info on their gluten free items. Does anyone know? It's an emergency. Ha!

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

Cracker Barrel has not been accomodating(at least from my experience). I also emailed them and they sent me an email stating that at this point they do not recommend that I eat there and so forth. Pretty much every place that serves gluten has that chance for cross contamination but for places without a policy about gluten free items it is especially risky. I do not recommend eating there.

robbiesmom Rookie
robbiesmom
Posted

I found out absolutely nothing either-I assume they use the same oil for their fries and nuggets, battered fish, etc...Robbie could maybe eat the veggies!

scaredparent Apprentice
scaredparent
Posted

I took my son there and he had thier chicken tenderloins with no sauce and my son dipped it in ketchep. He then had mashed potates on gravy. He also had a small salad no crutons and I brought his own dressing. He didn't get sick so I guess he did okay. The chicken was just boiled and the brought him like 5 pieces of chicken and he was only 20 months old. My experence was very positive. Cracker Barrel was the first place we went gluten-free at. Our waitress was very nice and took the time for me to give he a crash course in eating gluten-free. I talked to her for about 15 mins and had a wonderful experience. We live in Kansas and we were at the Park City one near Wichita. Good Luck

jenvan Collaborator
jenvan
Posted

Glad to hear someone had success there. I shall always remember their biscuits fondly. :( I do think some of those "down-home" places are harder to eat at than others. ...like eating with my husbands grandparents!!! "How could anyone not eat fried chicken!"

misskris Apprentice
misskris
Posted
"How could anyone not eat fried chicken!"

<{POST_SNAPBACK}>

LOL! I've heard that before!!

I eat at Cracker Barrel quite a bit and haven't gotten sick (yet). I eat the chicken tenderloins and vegetables. I've had salads (minus croutons) and haven't gotten sick either. It probably depends on the individual restaruants. I eat at Chic-Fil-A here ALOT, but when I was in Atlanta this past weekend, we ate at one there (same food) and I got sick. I guess maybe some stores are "cleaner" than others??

Guest imsohungry
Guest imsohungry
Posted
  "How could anyone not eat fried chicken!"

<{POST_SNAPBACK}>

HA! :P Jen, you kill me!

Yep, I've had the same response.

Dinner at my mothers: Fried okra, homemade biscuits, and southern fried porkchops... and everyone just stares as I happily eat my Amy's meal! :D

As for Cracker Barrel, good luck...just be aware of cross-contamination. :ph34r::rolleyes:

-Julie

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

Celiac.com Sponsor (A8-M):


jenvan Collaborator
jenvan
Posted

Julie-

That's a classic picture of your family! Gotta say I love those Amy's dinners too! :D They're a life-saver...

lovegrov Collaborator
lovegrov
Posted

CB does have a new gluten-free list that they released about six months ago. My computer keeps doing really bizarre stuff when I try to cut and paste it, but you can contact them and they'll send it to you.

richard

jackiepcmc Newbie
jackiepcmc
Posted
CB does have a new gluten-free list that they released about six months ago. My computer keeps doing really bizarre stuff when I try to cut and paste it, but you can contact them and they'll send it to you.

richard

<{POST_SNAPBACK}>

I got a reply from CB's corporate office today saying they didn't have a gluten-free list. Did you get yours from their main office? Would love to have a copy if you ever figure out how.

  • 2 weeks later...
swittenauer Enthusiast
swittenauer
Posted
  • Author

Welll, I guess it is a toss up with Cracker Barrel. I still can't get a response from them on anything to do with gluten. I'd say that is a sure sign that they don't have anything that would be good for my husband to eat or they just don't care. So I guess no more Cracker Barrel for us.

lovegrov Collaborator
lovegrov
Posted

Sugar Cured Ham Pork Chops Carrots Green Beans

Grits Grilled Chicken Mashed Potatoes Sweet Potato Casserole

Bacon Apples Hamburger no glutens added (without Bun)

Corn Applesauce Country Ham Steak Eggs Baked Potato

Sliced Turkey Breast Baby Lima Beans Brown Rice

This is the list CB released several months ago after a couple of years of saying they were working on it. Fries are not gluten-free because fryers are not dedicated.

Sorry about the way the list is but my browser kept shutting down when I tried to cut and paste it in a single column.

richard

watkinson Apprentice
watkinson
Posted
Glad to hear someone had success there.  I shall always remember their biscuits fondly.  :(  I do think some of those "down-home" places are harder to eat at than others.  ...like eating with my husbands grandparents!!!  "How could anyone not eat fried chicken!"

<{POST_SNAPBACK}>

Hi Jenvan,

I know what you mean....not eating fried chicken is unacceptable! So...I figured out a way to make my own. I dip chicken pieces in an egg mixture then coat them with all purpose gluten-free flour mixed with salt, pepper, chilli powder, garlic powder, and red pepper for that spicey taste. Then I bake it in the oven at about 375 degrees turning over each piece several times until a meat thermometer tells me they are done. Just before I take them out, I put them under the broiler (just to crisp up a little more) for a few minutes.

Hmmmmm :P:D Every one in the family loves it.

Let me know if you try it and how it truns out.

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. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Fermented foods, Kefir, Kombucha?

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested...
    2. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    3. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    4. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    5. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,876
    • Most Online (within 30 mins)
      7,748
    pilber309
    Newest Member
    pilber309
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested was high in lactose so I would probably try a non dairy one. Thanks
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
×
×
  • 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.