• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

gluten-free Options In Gluten-Using Restaurants
0

6 posts in this topic

So,

With all the talk of cross-contamination on here, am I right in assuming that gluten free options in an otherwise glutonous restaurant are out? Because of cross contamination. Gluten free burger bun option, gluten free pizza base option in the fast food chains and just gluten free options at other places. Even at a breakfast joint, if they offer gluten free bread - how do we know if they are being careful with chopping board, toaster, knife etc.

I cook mostly at home but it's nice to go out and be social now and then.

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


You have to choose your restaurants wisely, make the right arrangements sometimes, try going at off peak hours so they can pay more attention to your food, inform the maitre d', the manager, the waitperson, whoever, of your needs and how to prepare your food, usually order your food without sauces or dressings (or have oil and vinegar on the side for salads) and I have even been invited back into the kitchen to discuss my needs with the chef (that was with my sister where we both needed special attention). And then you hope. :)

0

Share this post


Link to post
Share on other sites

I think the way to think about it is that risk is not a yes/no question but a scale.

If you cook in your home and have a totally gluten free house, the risk is very low but if anyone leave your house or visits, opportunities for contamination start to creep in. If humans work in the production of your gluten free ingredients, there is some level of risk.

If you get something gluten free from a business that uses flour directly, you have lots of risk. If all of the flour based products are prepared off site, the risk for their gluten-free options is somewhere in between.

The best you can do is get lots of advice then make informed decisions about what you are being exposed to.

1

Share this post


Link to post
Share on other sites

As Tim said, you need to evaluate on a case-by-case basis.

Any restaurant will almost certainly have something with gluten.

I know of only one restaurant that is 100% gluten-free, Sherry Lynn's in suburban Albany, NY. Sherry is a sensitive celiac.

0

Share this post


Link to post
Share on other sites

I first search for restaurants with gluten free menus and see what (if anything) they say on their website. Ironically, I feel more comfortable with a restaurant that has some kind of disclaimer about cross contamination, shared fryers, etc. - because at least then I know that they understand that it IS a problem. If the restaurant looks like it might be ok, I call ahead of time and ask about their practices. If I get a 'gluten, what's that?' response, I won't usually go there. Even if it sounds like they know what they're doing, I always ask questions at the restaurant when ordering, too. Do they cook the gluten free pizza in a separate oven? Do they use a different area of the kitchen for gluten free items? And so on.

If a restaurant does a good job, I'm definitely a repeat customer. There's an Indian place that we frequent that has a gluten free menu and does a good job with it. Now they know us when we come in and I feel almost as safe there as at a totally gluten free place.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Well you just never know. We try to find places that cook from scratch and it helps if we can speak to the chef. We also eat a very limited diet when it comes to restaurants. Things like a hamburger patty, maybe a steak. Steaks aren't always safe. Daughter once got one with gravy on it! Who does that? I've been told that they don't know if the seasoning is safe. So sometimes we tell them not to season. Daughter prefers chicken but that isn't always safe. Salads aren't always safe because we will sometimes find croutons in the middle or bottom of the bowl/plate. Plain baked potato. Fresh fruit. If there is hummus we will try to get that with fresh veggies instead of pita.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,792
    • Total Posts
      932,466
  • Member Statistics

    • Total Members
      64,273
    • Most Online
      3,093

    Newest Member
    midwayliz
    Joined
  • Popular Now

  • Topics

  • Posts

    • Your issues is probably with the carbs then. there is a alternative. best pricing is miracle noodle. For Konjac rice substitute. Konjac flour works with some people others it does not. https://miraclenoodle.com/collections/miracle-noodle-rice-products There is a trick to cooking it but they make no carb noodles, and rice. I use the rice to make all kinds of rice like dishes like my mothers mexican fried rice etc. It does have a tad off texture and flavor but comes close. If your looking for no carb breads Julians Bakery makes some pretty decent breads but you HAVE to toast them to use them. I just found them a month ago....First time eating a bread in 2 year, and first time in as long as I can recall eating one that did not make me feel bloated and fat. No carbs, no sugars, no yeast, no dairy, no soy, and very low sodium...... Been eating french toast, vegan cheesy bread, bread with almond butter and sugar free jam I have honestly been in food heaven since I found it. BTW some celiacs can not tolerate any grains very rare but it happens.    OH and on what I have is really bad Ulcerative Colitis, so I have a bunch of other trigger foods that cause inflammation, bleeding, distention, constipation, gas, bloating etc. Carbs/sugars is a huge one for me fructose, glucose, sucrose.
    • They rotate growing rice and oats in the same crop. I unfortunately am intolerant to oats.  I have Dysbiosis according to a stool test, which is why I am quite sensitive to gluten among other foods.  May I ask what AI you have that makes you sensitive to carbs? I have been in and out of the doctor since November 2016 with chronic pain.  Trying to figure out what is going on with my gut, it's terrifying. I tried Dynasty jasmine rice from Thailand the other day which was recommended in 2009 by someone on here and a few hours later had the worst low blood sugar attack I'd ever had in my life. I am severely underweight due to the pain and I think this happened because I ate a bit too much (I LOVE rice) upon my first introduction back into my diet.  Even so I reacted just as I do when I ingest gluten (intense anxiety/hard to breathe/fast heart beat/constipation/intense pain under my ribs) So I don't think Dynasty is a safe brand, not for me at least. I only react this way to gluten. My other food sensitivities, the symptoms pop up around 24 hours later and are completely different. 
    • Thanks so much for the information. I tried Dynasty jasmine rice which was a recommendation from a sensitive individual on here. The post I believe was from 2009 so there's plenty of time for practices to have changed. I only ask this here again for updated information as I tried the Dynasty brand and got sick. I do not have Celiac disease (according to an Endoscopy) however, I have been gluten-free for 2 years and only ate a cookie or a donut maybe a few times a month for a year and a half before I was tested. I actually like going without gluten as I get less low blood sugar attacks and rarely ever get migraines. Not to mention, before I had the Endoscopy I was fasting for 2 days with no food or drink while I received other tests while I was in the hospital. I also got a colonoscopy at the same time so I had to clear my system out completely. My doctor believes I have a non-Celiac gluten sensitivity due to my symptoms after ingesting gluten. I was diagnosed with Dysbiosis so it could be my body lacks the correct bacteria to break down gluten. I have several other food intolerances including dairy and oats which many facilities process along with rice. 
    • Hi   I'm in the UK so brand recommendations probably no help to you, although we have Uncle Ben's over here which is fine to my knowledge. I have to say I approach rice on the assumption that it should be safe unless I hear otherwise, that may not be the best approach if as you say you're particularly sensitive and want to cover all the bases. The exception to this is the precooked rice you can find over here in pouches designed for the microwave. That can be a problem.  If you have a brand you normally use or that's readily available you could try googling it to see if anyone has reported issues and of course contacting them directly to check with them. This forum is also worth searching in that way as over the years there's been many accounts from users of their experiences with different brands and products so you could try searching a brand name with them.
  • Upcoming Events