• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
josie656

gluten-free Options In Gluten-Using Restaurants

Rate this topic

Recommended Posts

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.

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. :)

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.

  • Upvote 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.

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.

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.

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
      108,918
    • Total Posts
      943,503
  • Member Statistics

    • Total Members
      67,109
    • Most Online
      3,093

    Newest Member
    DEBBIE_ANN
    Joined
  • Popular Now

  • Topics

  • Posts

    • Yeah someone else said a few weeks ago that there local manger was very antimate that NONE of their shakes with celiac safe....as pointed out if one shake has gluten.....they use the same shake mixing machine...so THEY ALL will have gluten at that facility.....
    • I just saw your profile says thalassemia. My doc blames part of the microcytic anemia on thalassemia trait even though all my thalassemia gene tests have come back negative (and I don't have the right ethnic background). In a way I am hoping it is a FODMAP (carbohydrate) sensitivity instead of a gluten allergy because at least with the FODMAP you just have to stay low FODMAP and don't have to worry about crumbs and gluten cross-contamination like with celiac. I will check back in in 6 months once I see whether there are specific foods I can't eat or if it really does come down to gluten  Thanks for your support!!
    • Good for you for trying to manage your health.  My only suggestion would be to find another doctor.  Obviously, he does not even follow standard recommendations for screening.  I would worry that he overlooks other things too.  It never hurts to get a second opinion.  Second opinions have saved my family from unwanted surgeries and incorrect treatment.   The IgA (Immunoglobulin A) Test, in the case of celiac disease testing,  is a control test.  If he had ordered it, you would have known if the results are valid or not.  Now you are left in diagnostic Limboland.  Again, my TTG was negative it has never been positive even in follow-up testing.   You can go gluten free for life.  My hubby did that 17 years ago some 12 years prior to my diagnosis (per the advice of his GP and my my allergist).  But he will be the first to tell you that I get way more support from family, friends and medical. I wish you well!  
    • Okay so I had a peanut butter milkshake from steak n shake last night. I'm nearly positive that every thing else I've had recently has been gluten free. I have been feeling like my stomach is acting up a bit lately, but after this milkshake it is so much more intense. I considered maybe I'm sensitive to dairy too, but in the last few days  I've had plenty of dairy that didn't make me react  like this. The steak n shake website didn't list any real specifics on ingredients for milkshakes. I read in other forums that some shakes use a malt mix or syrup ( which I didn't see mentioned on the site), but it is corn based. I called the my local steak n shake and the guy said he is "pretty sure" it's corn based.  I called the customer service line and they couldn't tell me if it was gluten free or not. I found ONE listing on a website that said all shakes were gluten free expect peanut butter and one other flavor. I know this seems like a lot for one shake, but I'm so tired of not knowing what makes me sick. Has anyone else had an experience with this or has anymore knowledge about steak and shakes products?
    • So my tTG-IgA result came back negative. Doc did not do the total IgA so I could be in the 2% false negative. However my ferritin continues to fall (at 25 now so getting borderline to need another iron infusion, 6 months ago it was 50) and reflux was keeping me up at night so after the blood test I went on a gluten free and low FODMAP diet. 6 days later my reflux is gone! I had no idea it could work that quickly. I still feel like there is a lump in my esophagus and have a bit of difficulty swallowing (think I still have irritation in that area) but no more acid and regurgitation! Also have not had a single episode of gas or urgency or days with 8 BMs.  It has only been 6 days so maybe I am just having a good spell but am going to continue gluten free and low FODMAP for a month and then see if there are any FODMAP foods I can eat (but not gluten unless my doc decides I should have a biopsy) (I miss pears and apples). I guess the real test is to see if my ferritin levels start to go up-testing again in 6 months. The diet is very restrictive but worth it if it gets rid of the reflux and other symptoms. BTW post-menopausal (and before that I had an IUD for 10 years TMI) so no periods to blame for chronic microcytic/hypochromic anemia. Doc says "that's normal for you, you just don't absorb iron very well".
  • Upcoming Events