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Celiac.com 09/19/2023 - Disney has long been celebrated for their wide range of park dining options catering to gluten-free guests. However, recent reports suggest a decline in gluten-free offerings, leaving some Disney fans concerned, especially those with conditions like celiac disease, who need to eat a gluten-free diet. For individuals with celiac disease and gluten sensitivity, finding safe dining options can be challenging, but Disney has had a history of commitment to accommodating these dietary needs. They have not only offered gluten-free menu items but have also provided gluten-free versions of popular dishes like Mickey-shaped waffles. This dedication has made Disney a go-to destination for families with members who require gluten-free diets. However, recent feedback in Disney Dining, from guests visiting Disneyland Park and Disney California Adventure Park, has raised concerns about the diminishing availability of gluten-free options. One recent guest with celiac disease expressed disappointment in the reduced gluten-free choices and increased difficulty in ordering through the Disney app. They reported that some locations had no gluten-free options at all, leaving them with limited choices for meals. The guest's feedback has sparked a discussion among Disney enthusiasts, with some expressing similar concerns about the decline in gluten-free offerings. While opinions vary, this criticism potentially tarnishes Disney's reputation for accommodating dietary restrictions. Disney's response to this feedback will be closely watched by fans and the public. Maintaining a reputation for catering to diverse dietary needs, including gluten-free diets, has been a point of pride for the company. Addressing these concerns promptly and effectively is essential for ensuring that Disney remains an inclusive and welcoming destination for all visitors, regardless of their dietary requirements. What do you think? Have you been to a Disney park lately? How was your experience with gluten-free food access and options? Share your story below. Read more in Disney Dining.

Celiac.com 07/04/2023 - Dole Whip, for those who don't know, is pineapple flavored soft serve that is famously associated with Disney. This recipe for homemade Disney Dole Whip will transport you to the enchanting world of Disney with every delightful spoonful. Savor the creamy texture, the tangy-sweet pineapple flavor, and the cooling sensation as the frozen concoction melts in your mouth. With just a few simple ingredients and a blender, you'll be able to recreate this beloved gluten-free Disney classic in no time. Perfect for a summer afternoon, a family gathering, or even a Disney-themed party, the Disney Dole Whip is a crowd-pleaser that will transport you to sunny worlds of Adventureland and Fantasyland. Whether you're a long-time Disney fan, or simply a lover of tropical treats, this recipe is sure to bring a smile to your face and a touch of Disney magic to your day. Gluten-Free Disney Dole Whip Recipe Ingredients: 2 cups frozen pineapple chunks 1 cup vanilla ice cream 1/2 cup unsweetened pineapple juice Directions: Place all ingredients in a blender; cover and process until thick, stopping and scraping sides as needed. Pipe into 2 bowls or glasses, topping each with a swirl.

Celiac.com 02/05/2022 - Since my diagnosis of celiac disease a year ago, I have found it very difficult to dine out or travel without significant anxiety. All things considered, going anywhere had become an ordeal involving planning all meals in advance. Whether calling restaurants ahead of time to talk with a manager about a diet restriction that he hasn’t even heard of, or bringing any and all food that I plan to eat in a day—it is time consuming and demanding. As you can imagine, when it came time to plan a vacation there was some debate over a safe location. Where would I possibly eat for five days? Without question, I am glad that I chose Walt Disney World. The first step was booking the hotel and flight reservations, and purchasing Disney theme park tickets. Then, I sat down and planned out the order we would visit parks to narrow the list of restaurants for each day. By signing up for the Disney dining plan ($35 per day for a counter service lunch with a dessert and a 3 course sit down dinner), I had a pre-selected restaurant list and was on my way to doing some research. The Unofficial Disney Guide had ratings for each restaurant on the list and some examples of meals on the menu which proved to be very helpful. Next, I planned out what restaurant I was going to eat at each day for lunch and dinner. I called 407-WDW DINE about a month before I was scheduled to leave. Through Disney’s central dining hub, I was able to make reservations with my gluten intolerance noted in their database for each restaurant that I chose. The person whom I spoke with gave me the phone numbers for the head chefs of each restaurant. It was also suggested that I call each restaurant about a week ahead of time to ensure that they could accommodate my dietary restrictions. I assumed that the sit-down restaurants would be able to assist me, but I was a little more concerned with the counter service restaurants. I anticipated lunch being a busy time and wondered if it would be possible for everything to be prepared without any contamination. In addition to calling the establishments ahead of time, I made sure to bring some cereal, bread, my own toaster (I was told that the hotel would be unable to provide an unopened one), and lots of gluten-free rice bars. Once I arrived at Disney World and set out to eat my first meal, I was pleasantly surprised. Not only were the chefs able to assure me that there would be no risk of contamination, but the counter service managers were also able to promise the same. They only asked that I tried to arrive either before noon or after 2 PM to avoid their busiest times. For counter service restaurants, I would recommend the Tusker House in the Animal Kingdom, although every establishment that I went to for lunch was exceptional. The managers made my food themselves to ensure there would be no contamination and even baked the French fries in the oven rather than deep frying them. At each restaurant that I went to for dinner, the head chef came out to speak with me prior to my ordering. I could ask them directly any questions about the food and they were able to alleviate any of my concerns. In the Magic Kingdom I was able to have a character breakfast at the Crystal Palace with gluten-free pancakes, and dinner at Tony’s Town Square with gluten-free rolls. Spoodles in Disney’s Boardwalk was also delicious with a Mediterranean twist to a great chicken dish. The only location that I was disappointed with was Les Chefs du France in Epcot. Despite calling ahead of time, the chef did not return my call. Once I was there and spoke with the waiter about my dietary restrictions, he informed me that there were no gluten-free starches for me to pick from. Needless to say, I left Epcot fairly hungry. I set out planning for this vacation with a lot of reservations and apprehension. This was the first time I was going to put myself into a situation where I had to dine out for every meal since my diagnosis with celiac disease. I am proud to say that I not only left Disney World with mouse ears on my head, but a huge smile of my face. Actually, this was one of the best vacations that I have ever taken. The employees at Disney World are truly there to make your stay unforgettable. To them, it may have been any other week of their lives. To me, it was a milestone. This trip proved that I can continue to live a normal and happy life without always worrying about food. Disney World truly is the happiest place on Earth!

Celiac.com 11/30/2018 - By day, I am a special education teacher in a large public middle school. I am also the mother of three “children,” ages 27, 21, and 16. Several months after our oldest daughter Jennifer’s diagnosis with celiac disease, I too was diagnosed with it—this following a family screening, then a biopsy. Jen and I both had the good fortune of joining a strong local celiac support group. When we first made vacation plans to go to Disney World, our biggest dilemma was whether to drive to Orlando and save ourselves some money, or to splurge a little and fly. Due to Jennifer’s diagnosis several months before the trip, however, our dilemma had become whether to go at all! As parents of a newly diagnosed celiac we had our own issues to deal with, and after many months of Jennifer being ill, we were all emotionally drained. As her mom, I was determined to show Jennifer (and frankly myself as well) that her life would be “normal,” even without gluten. So began Jennifer’s first sojourn as a celiac. After doing some research I contact the executive chefs at each of the theme parks. At this point I was still naive enough to think that someone at Disney’s central reservations number would know these phone numbers. It took several phone calls to discover that I needed to speak to Disney’s “Special Requests Reservation Person.” Her name was Linda and she magically (no pun intended) began to make things happen. She arranged for a refrigerator to be in the room at no extra charge, provided a brand new, still in the box, unopened toaster, and assisted me in making special gluten-free and lactose-free meal reservations sixty days in advance at full service Disney restaurants. Perhaps most importantly, Linda provided me with the names and numbers of the (mysterious) executive chefs. She also e-mailed the concierge at the Disney resort where we were staying and advised them they needed to get some gluten-free and lactose-free items in stock. However, this was not in place when we arrived—which caused me to make an “unhappy Mouseketeer” phone call. Shortly thereafter someone from guest relations at the resort went to Chamberlain’s and brought gluten-free waffles, cookies, and Lactaid milk directly to our room. So now everything seemed to be in place—well, you know what they say about the best laid plans! As luck would have it, there was a lightning storm in central Florida the day we arrived which resulted in no natural gas for two days. This became an excuse at several locations and a really good way to get me fired up, with or without the gas! I made an early morning call to Brenda, the executive chef at the Magic Kingdom, who seemed genuinely upset at Jennifer’s circumstance. Thankfully the gas crisis was also over at this point. She e-mailed all of the remaining restaurants, even if they were in Epcot or MGM, putting them on a sort of “alert.” Ultimately, this led to several chefs personally contacting either Jennifer or myself, which allowed us to pre-order her meals. Even after this, there were still some rough spots but good help was available. Marianne, the executive chef at MGM, was very helpful after Brenda contacted her. She had done some work with the celiac support group in Orlando, and knew enough to try to coordinate Jennifer’s meals at MGM so there was some variety. Chef Wendy at the Prime Time Cafe was especially thoughtful in her service. Although there is an executive chef at Epcot, the communication was weak and we had a less than pleasant experience trying to arrange for a much awaited gluten-free and lactose-free Mexican meal. Ironically, the restaurant that was the most accommodating also had the least amount of advanced notice, and was the only place Jennifer chose to go to more than once—Spoodles on the Disney Boardwalk. The chef was Damian and he really went out of his way to make a special dinner and a gluten-free and lactose-free fruit cobbler for dessert. Magic Kingdom restaurants also deserve some accolades. Cinderella’s Royal Table served Jennifer a gluten-free and lactose-free breakfast that was fit for a queen. Someone at Tony’s Town Square hightailed it over to Adventureland to get a Dole Whip for dessert (there are two types; the one with no ice cream is gluten-free and lactose-free—yes, I called Dole beforehand). Before leaving the Magic Kingdom if found out the following: The French fries at Casey’s at the end of Main Street are gluten-free, as is the Magic Kingdom popcorn. There is gluten-free ice cream at the Cone Shop on Main Street. Last, several of the full service restaurants had Tofutti on hand for us. My best advice would be to always speak directly to the chef—have some emergency rations on hand just in case—and consider renting a condo or room with a kitchenette. ©A Personal Touch Publishing, LLC. Donna’s daughter Jennifer wrote “When You’re A Teen” which appears in the book A Personal Touch On...™ Celiac Disease.