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Found 67 results

  1. Rosemary Linder Day

    Vacation Dining

    I'm doing all inclusive in Aruba this fall; what resorts/hotels offer gluten-free dining options? Not restaurants in town, but rather in the resort itself.
  2. Hello, I am hoping to get some recommendations for safe gluten-free friendly restaurants on the Kenai peninsula (Alaska). We'll be there for about 10 days and will travel to Whittier, Soldotna, Seward and Homer. I have done some research online but I always like to ask this forum for advice when I travel. Any suggestions are appreciated !
  3. Hi, I live in the Netherlands (Europe) and soon I will be spending my holiday (again) in the Southwest of the US. I have traveled through the US many times before and what I do not understand is why restaurants tell me that I can't have rice with my gluten free diet. When I ask the why not I never get any answer. And why do these restaurants say fries are gluten free even when the fryer is used for other battered food. Is there anyone who can give some answers? Thank you so much for your help.
  4. Hi everyone, About a month ago, I was diagnosed with Celiac and it's been a bit of a journey thus far. While I've done a pretty good job of sticking to a strict gluten-free diet, I have had a few moments when I've been craving gluten and broken my commitment (just last week I made a batch of brownies, only to consume 1 and throw out the rest.) For those who have been gluten free for a longer period, I'm curious to know if these cravings stop, or if you always wish you could just pig-out on a deep dish pizza? Additionally, I met with my nutritionist earlier this morning and she informed me that with Celiac, it's incredibly important to pay attention to foods with possible cross-contamination or shared oils (specifically foods like french fries.) I understand this, but how big of a deal is this really? Provided I don't feel physically sick afterwards, is it OK to occasionally have fries that may have shared a friar with other foods?
  5. My family and I are going to Key West for Spring Break. My 18yr old has celiac-- can anyone recomend any restaurants? Many thanks for your help!
  6. Nice to know that Disney makes an effort to take care of people with allergies or special diets (like gluten free!):
  7. 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?
  8. Hey all! I just at the avocado toast at Le Pain Quotidien with their gluten free bread. Since it wasn't made in a gluten free facility I shouldn't have eaten it but options were limited and I was on vacation. However, I noticed that one of the first ingredients are oats and they don't specify if they're gluten-free oats. I haven't been able to find any information online about whether they are gluten-free or regular oats. Does anyone know?
  9. I got a new meter that detects gluten in the food. I have been testing food at home and in restaurants that supposed to have no gluten but to my surprise most of them still have gluten. Very concerned. What I have found out that even they prepare food with care with no obvious wheat stuff, the seasonings (peppers, chilli etc) have gluten cross contamination. Even at home, I prepared lentils with gluten free massalas, and gluten detector detected gluten. That means, even lentils were cross contaminated in packaging. Yesterday I ate at Moxies and gluten detect detected gluten in the two dishes I ordered from gluten Friendly menu. Any one else has any suggestions on how to deal with such situation
  10. 11/28/2016 - The title of my article might seem a little shocking to most of the celiac community. Why wouldn't I want restaurants to offer high quality, safe meals to those who suffer from celiac disease or from non-celiac gluten intolerance so they could also enjoy dining out with their family and friends like everyone else? It's not that I don't want restaurants to offer gluten-free options: I do. But, I want them to be high quality, high integrity, and offered by a properly trained and knowledgeable staff. Otherwise, I truly don't think your establishment should bother offering gluten-free options to your diners and guests. The truth is that genuinely gluten-free dishes should be more than just replacing a bun, or using a corn or rice version of pasta in your dishes. Claiming to be "gluten-free" or "celiac-friendly" needs to go much further than just claiming such or simply swapping a product for your gluten-free diner. Without the benefit of training and education, many restaurants are not going to take into account any cross-contamination factors such as where the food is prepared, or who has touched it (and what did they touch last?) or where the plate was prepped and cleaned. It doesn't consider the air-borne flour coating almost every surface of a bakery or kitchen, and, it certainly doesn't involve investigating ingredients in the finished dishes for "hidden" sources of wheat, rye, or barley whose derivatives (such as malt or "flavorings") might be lurking around the kitchen and in prepared foods. There are so many sources of cross-contamination that are simply not explored, or may not even be known by a dining establishment. Unless a typical restaurant or bakery staff is well-versed and knowledgeable in what to look for, the questions to ask, and the proper procedures that will ensure a safe dining experience for gluten-free guests, and until all of the sources of cross contamination are explored and eliminated, it is highly doubtful that a gluten-free dish is truly gluten-free at all. With the FDA's recent updates to the gluten-free standard, restaurants, bakeries and dining establishments need to start following suit. Anyone offering a gluten-free meal should be aware that not only are their customers expecting adherence to the 20ppm of gluten (or less) standard that has been accepted as the standard for certifying something is gluten-free, but that the FDA expects their dining establishment to live up to that standard. As with any product that comes to market with a claim, restaurant menus are subject to abide by the same guidelines. For instance, if you claim something is "reduced fat", then it better, by all means, be reduced fat from the original version of the same dish. The same principal applies to gluten-free dishes with the standards taking full affect in the summer months of 2014. If your restaurant claims it is gluten-free, then it better be gluten-free, and not just "assumed" gluten-free. Living in blissful ignorance can not be an option for restaurants or for any establishment offering gluten-free products. As with any other food allergy or intolerance (FAI) there can be dire consequences for not adhering to procedures for safe preparation and service of food. Not to mention the damage that can be done to an establishment's reputation should the word get out that their integrity or food knowledge is questionable. Personally, I believe restaurants have a lot to gain in terms of offering gluten-free meals, or menu options in their establishment. I believe that restaurants who establish—and enforce- gluten-free procedures to eliminate cross contamination, accidental exposure, and provide training to their staff can benefit greatly in terms of business growth and satisfied repeat guests and their referrals from gluten-free diners to both gluten-free dieters and "traditional" diners alike. Gluten-free diners, just like all diners, place a great deal of faith and trust in people who prepare their meals at restaurants, diners, bakeries and cafes. With this great measure of trust being established at the first encounter with a restaurant guest, it pays to educate everyone from host/hostess to head chef on the proper way to handle gluten-free meals, and for that matter, all FAI's. That is why I recommend that until you are completely certain that your food is gluten-free, and that your staff is in complete compliance with your establishment's gluten-free policy, it is probably better that your establishment NOT offer gluten-free menu options. Those with gluten intolerance and celiac disease would appreciate your honesty and your integrity in doing so. The good news is that we'll be willing to become your dinner guests when you can honestly say that your kitchen staff, servers, management team, and even your host or hostess are educated, trained, and 100% on-board with providing a safe gluten-free experience for all of us. Trust and integrity go a long, long way for those of us with special dietary needs.
  11. 05/16/2008 - Knowing the Kitchen on Your Travels As you travel there is no way around it—you need to eat at a restaurant. If you are like me, you probably don’t look forward towards eating out. I have been trained by some of the finest chefs in the world and there wasn’t enough training to prepare me for eating out gluten-free. Don’t get me wrong, if I was not celiac I could take the menus apart and know everything necessary to impress my wife and order the right food and wine. Yes I even was involved in wine tasting in Palm Beach Florida. That was then and this is now. Walking into the restaurant, sadly, the first thing I do is ask for the manager and whether or not they have a gluten free menu. I have been told over and over about restaurants that have a gluten-free menu, and yes, this is great, but in these cases I have found that most of the time: The staff in the back is not trained in proper food handling techniques, and cross contamination often occurs. The wait staff (who know I just ordered gluten-free) still put bread rolls on my plate for me to eat, or even croutons on my salad (again, lack of proper training). The gluten-free menu is limited to 3 or 4 items when the full menu has over 40 items to choose from. Why can’t I have an appetizer, soup, salad, entrée and a dessert? It is already there in the menu so why do I have to be limited? Like I said, it is nice that they offer a gluten-free menu, but when I go out to eat—especially on vacation—I want to be treated special just like my wife and kids. So when I look at the menu I look for the food I like and then I use my Chef Daniel's restaurant paper to write down exactly what I want and how I want it prepared.I have had comments that some of you think the chef is going to get mad and that you are insulting them by writing down what you want to eat…my reply—this is hogwash! For those of you who still believe that they will be upset let’s look at what happens from the chef’s viewpoint during the day at a restaurant. He waits for the wait staff to bring in the order. It is usually on a ticket stating whether the food should be rare, medium or even broiled or sautéed. On the same ticket the wait staff tells them what vegetables or whether they will have French fries or baked potato. Hopefully you see where I am going with this. As you must have learned by now, if you have traveled to a restaurant, even one with a gluten-free menu, sometimes the staff doesn’t even know what gluten-free means, and if this is the case how could the chef possibly know? Who is training them? They come to work and are told they have to make a steak gluten-free. So they make a steak and put the garnish on it and when the customer gets it they say “wow, this is great, I am about to eat a steak from the gluten-free menu.” HOLD ON! “Oh no, the garnish on the plate is a fancy fruit relish that is made with malt vinegar.” CROSS CONTAIMNATION. What I have been saying from the start. Yes this really happen to me—the liquid from the relish ran down the plate and on my steak—this was a few years ago before I started to use my restaurant/chef skills to order my food. I have talked with some of my chef friends and not one of them said they would get offended, and it would be just like if someone came in to the restaurant and asked me to make a kosher meal. I am expected to do it right because if I didn’t they would be offended and then they would never return to the restaurant. If I pleased them, however, they would tell their friends about their positive experience. This would mean more money for the restaurant, and that makes my boss happy. Some of you will still doubt me but that is okay because when I walk into a restaurant I expect to be pampered just like everyone else does. Be sure to always have a plan B, and be prepared to leave or not eat your meal if there are problems with it. There are way too many restaurants in a town for me to get sick over a crumb. Once you start talking with the manager or the waiter you will quickly learn if what they are telling you is real or just hogwash. Another Real Experience I was given a gluten-free menu at a restaurant and I asked the waiter if he knew what gluten-free meant. He said “yes,” so I asked him whether croutons come on the salad that I had ordered. He said “sure, croutons come on all the salads and they are already made, but I can take them off”. I am not making this up folks, this was at a well known Italian restaurant that is a chain all over the USA. I switched to plan B and didn’t eat there. My wife who loves this place did eat and I went to a party store got some snacks. It might be harsh to some but if the waiter is not properly trained how do I know whether the cook or anyone else there is properly trained? Just because a restaurant has a gluten-free menu means nothing (unless I can verify that the staff was properly trained by speaking to them). Fast Food Restaurants If you have followed my articles you will know that I like some of the fast food restaurants. Many of these large chains adhere to strict cooking methods. This is good for us because they stay the same and there is less of a chance for cross contamination. In many cases these restaurants use dedicated fryers for certain foods, for example French fries. So you can usually have French fries and not worry about the batter from the chicken nuggets. Cross contamination to me is the way the “Gluten Monster” attacks us—when we least expect it. No matter how much you say or ask, if they put your food on the table that just had gluten on it you’re going to get sick. I always ask for the manager to help me. Here is an example of how I order: Could you please give me the double cheese burger with only lettuce, tomato and onion? I have a special diet request and it is very important that you do not touch any bread or crumbs from any other product. Could you please put fresh gloves on or could you use a plastic fork to get my burgers out? It is important that the cook back there doesn’t’ get my meal because he has handled other bread with those gloves. I would like catsup, mustard and mayo packages (to read the ingredients myself). I would like French fries if they are cooked in a dedicated fryer. I would like a plain salad and could you please open a fresh bag of the salad mix for me because, again, I am afraid that maybe a crumb got into the salad. If you can’t open a fresh bag of salad I would go without the salad. I would like to look at a couple of your salad dressings to see what salad dressing I can eat if that is ok with you. Beverage usually isn’t a problem. Gluten in ice cream is a possibility. Always watch the staff the whole time they are making your food to see if any mistakes are made. Never be afraid to say you don’t want something if you fear it. There are also other options, for example you might be able to do the chicken or other products if you know that they are gluten-free. Not all French fries are gluten-free. Some that have a spice on them might have wheat on them. Be sure to know your fast food place by searching online for information on what you can and can’t eat, and never be afraid to ask.Mexican Cuisine Going to Mexican restaurants is one of my favorite options. Much of the food is made with corn. After you sit down, review the menu and decide what you want. The chips are usually corn, but be sure to ask, and if so you can have them with some shredded cheese as an appetizer. Most of the salsas are made with only fresh vegetables. The main items that you ask for is to make sure they use only fresh foods for you. This is why you should ask for the manager when you walk in. The manager should be able to help you order. If you like hot sauce I would bring it myself. Those specialty items are small and handy to have if you like them. You never know what type they will have and it is nice to eat it with your Mexican meal. If you ask for refried beans and they are gluten-free, I would ask for them to open a fresh can and have them microwave it. Any of the food that is processed I would ask for fresh can and for them to microwave it. If they don’t have a microwave they can heat it up in a steamer, broiler or a sauté pan. You should always be able to eat well at a Mexican restaurant. How I Order Gluten-Free Mexican Food: I would like some corn chips and cheese melted over the top of them. You could use the above broiler or just use the microwave to do it. I would like a small tomato, whole not sliced for my salad and for my chips. I would like a mixed green salad from a fresh unopened bag with a small cucumber that I will cut myself. I would like one half of a fresh avocado for my salad and chips. I would like two tablespoons of olive oil and some red wine vinegar for my salad (maybe even a half of a lemon too). Cook 1 cup of meat (no seasoning) add to 2 corn shells and top with fresh cheese from a bag or cut fresh. Add fresh lettuce and tomato and microwave it until it is hot and melted, then add 4 ounces of corn on top. I add some hot sauce when the food comes to the table.How I Order Gluten-Free Italian Food: We can’t eat the pasta but some of the mixes that go on the pasta are great. If it is strips of chicken or shrimp, there are many items that can be looked at. With sun dried tomatoes or avocado, those could be added to your entrée or salad. They will have mussels and good meats, you just need to read what they have and make a great meal. When you look at the menu you have to ask or determine, what is sitting on the table by the chef and can I use that for my meal. Every entrée has mizzen pla. (Products in place) meaning that the chef needs everything right next to him to make his meal. If the entree you are looking at is seafood fettuccini with a cream sauce. The chef will need fresh seafood, cooked noodles, sauce, vegetables and seasoning. If this was made up already for the night, the noodles and seafood would be garbage. As a celiac you can take the seafood as long as it is not marinated in something. That goes for most of the items if you read what is in the entrée. Know what is fresh and what is frozen and you will be able to pick apart a menu. Always ask and you will learn for the next time. Sample Orders: Strips of chicken breast with no skin broiled (please metal brush the grill first before you lay my food down) cook till done, then lay sundried tomatoes on the chicken strips and top with fresh sliced mozzarella cheese and broil in top-type broiler, or microwave until melted. If there is no way to melt please slice thin and it will be good enough.• Fresh spinach with 1-2 lemon and red wine vinegar, two tablespoons olive oil extra virgin, one small tomato and 4 ounces of mozzarella cheese (I will cut the tomato and mozzarella cheese myself). • Mixed melody of seafood sauté with olive oil then reduce with wine. Place on the side when ¾ of the way done. Add ¼ cut mushrooms, shallots, fresh garlic, sun dried tomatoes and sauté until down add heavy whipping cream reduce then add the seafood (add nothing if you don’t have heavy whipping cream). Add fresh herbs chopped up or tear apart (no dried herbs).In this article I offered examples for a few types of restaurants. I could go on and on. You need to understand how restaurants work to be able to order your food to be made gluten-free. Please don’t limit yourself to the gluten-free menu only (if they have one). You should not be discriminated against because you have a health concern. That is a big word, I know, but we should be able to eat just like the next person can. Our money is just as GREEN as another person’s. I would rather pay a little more if I add something to an item then to be told that they can’t do it. That is why I say that together we can tame the Gluten Monster. When you are traveling there are a lot of restaurants to choose from. Be prepared to wait and not be rushed, try to pick a restaurant that is not busy so the chef is not rushed by 20 other orders. If you follow my approach you will have success eating out gluten-free in restaurants, and your dining experience will be pleasant—like it is suppose to be! Gluten-Free Travel Hints: You should always try to getthe manager to help you. In any restaurant they have the most time tohelp you and they will help you because they typically care more thanthe regular workers (today’s restaurants have employees that come inone day and are gone the It is sad but that is the way itis so at least try to get the manager. Don’t be ashamed to askfor anything. If you want a hot dog or the chips they put on the sideof the plate ask for a bag with the product inside. Take out your safeand forbidden lists if needed and look at them to see if you can eat aproduct. Always have your Chef Daniel's restaurant paper with you in your walletor purse. Always have a copy of your safe and forbidden lists with youin case you need it to read ingredients. Always have a gluten-free restaurant card in the language you need. Crosscontamination is the greatest risk for a celiac when traveling. Crosscontamination can happen and you would never know it, such as when thechef uses a knife to cut a piece of bread, and then they use the sameknife on your vegetables, or when the chef uses a pair of tongs to flipa breaded chicken and then uses them to flip your sauté chicken.Thereare too many other ways to mention, but the main thing is that glutencould be on the tool before it is used on your meal, and it doesn’tmatter how safe the chef thought he was because you got one crumb andyou are sick for days and that ruins your vacation. Chef Daniel P.
  12. AussieGlutenIntolerant

    Singapore - eating out

    Hello, My fiance and I are going to Singapore for our honeymoon next year and I was wondering if anyone knew any cafes/restaurants etc that have gluten-free dishes? We previously went two years ago and enjoyed ourselves so much that we definitely wanted to go back our our honeymoon. Catch is I got diagnosed as being gluten intolerant a few months ago, negative for Coeliac though. If I eat gluten I have bad nausea, bloating, diarrhea etc. Not pretty for a honeymoon :-) I am more than happy to eat fruit at breakfast and make do with steamed rice at dinner etc but if anyone has any ideas on anywhere I can safely eat that would be much appreciated. I don't care how much it costs! Also is it possible for me to bring packaged gluten-free food into Singapore from Australia? I am not sure on the rules. Thank you!!
  13. cyclinglady

    Traveling in Europe 2016

    We survived! Three weeks and we did not get glutened! This is our second trip trip to Europe since my diagnosis! I just want to point out some tips for safe travel. Celiac Travel Cards -- download them to your phone or print off in any language for free (just Google). Delta Airlines -- Even though we ordered gluten-free meals for our flight, once again, Delta departing from Atlanta, failed to provide gluten-free meals. Fortunately, I packed a collapsible cooler that contained lunch meats, cheeses, gluten-free crackers, chips, cookies, nuts, veggies and fruit. The good news is that Belgium (Delta/KLM) was on their toes and we did received gluten free meals on the way home! Yeah! Italy -- This is the best European country to visit as a celiac. All reviews were so true! Senza Glutine! Our Rome hotel was able to accommodate us, but I was nervous (not hubby), so I stuck to grocery store food items and in the morning ate boiled eggs, whole fruit and yogurt. Hubby ate the gluten-free bread our hotel provided. We found a 100% celiac restaurant in Livorno, Italy. The owner has celiac disease and she has both a restaurant and bakery in town! What luck! Even luckier was after our Tour of the Vatican, hubby found a 100% gluten free restaurant within walking distance called Mama Frites. (I missed out on this restaurant because I took my parents back to the hotel). Hubby said that a kid was passing out pizza flyers. He told the kid that we needed to be gluten-free and the kids said that the restaurant next door was owned by the same family and was dedicated 100%! Hubby confirmed with other celiac customers! gluten-free foods can be found in any Italian pharmacy -- not the best foods, but things like cookies, crackers and bread. We ate lots of gelato -- celiac friendly gelato places, scooped from new containers using dedicated spoons! I kid you not! We are definitely going back to Italy for an extended stay! Celebrity Cruise Line -- Just like Royal Caribbean, Celebrity kept us safe. I even toured the kitchen where special allergy/type diets are prepared. I can not say enough about Celebrity! They were terrific! The only down fall is their attempt to make pizza next to the regular pizza! I watched them and then declined the pizza. I did talk to the head chef for the buffet restaurant, so I am confident that they make improvements. On Royal Caribbean, you get a frozen Udi's pizza but heated in foil, you know it is safe. Best bet is to ALWAYS eat in the dining room. Your head waiter will keep you safe -- not the cafe/buffet line! France -- We docked in near Nice. No luck finding food in the small village (we were on a tour). So, we stuck to the grocery store during our day trip. Spain -- We toured a few islands. We packed a few Lara Bars and snacks. No luck finding anything suitable in Palma Mallorca but we just ate when we got back to the ship. We stayed a few days in Barcelona after the end of our cruise. Found a gluten-free bakery and a nice burger joint that has a gluten free menu. This restaurant was recommended online -- Anauco Gourmet. Did I mention Costa Coffee from England? Coffee and those prepackaged gluten-free brownies! Yum! Poland -- I thought this was going to be tough because of language issues. So, we used our celiac travel cards to decipher and get help from employees at even grocery stores. The great news was that there was a Tesco in Krakow and a Polish restaurant that caters to celiac called Pod Baranam located in the city center. We ate there for four days, pigging out on traditional Polish foods. It was heaven. We packed a picnic lunch when we ate with family at my Great Grandparent's farm. We missed out on terrific food though. My family went out of their way purchased some gluten-free prepackaged items for us, but they did not get the cross contamination issue concerning the cabbage rolls and sausages they prepared. Same goes for the restaurant dinner we hosted. We were out in the sticks and country folks haven't been exposed to information about celiac disease. I am sure that will soon change! Overall, the trip was a once-in-a-lifetime experience for my family. How wonderful to be with three generations! Best yet -- not to get sick! Yo soy celiaca! Senza Glutine!
  14. Hello, I used to love risotto in restaurants before my diagnosis. Do you know if it is definite that any risotto is gluten free? I am afraid they might have cream that is not gluten-free.
  15. Hi, I'm trying to collect recommendations of restaurants and places that you had visited and enjoyed a really good gluten free food/service in New York City. I would really appreciate if you could write me your recommendations. Please let me know if it was totally gluten free or it may have traces of gluten. Thanks a lot
  16. waitingdorothea

    Steak And Shake?

    Can anyone provide any thoughts on whether Steak and Shake's gluten free menu is something that is a wise choice? I am on a cross-country roadtrip; I am non-Celiac gluten insensitive, and am pretty sensitive. I am worried about error rate and cross-contamination, but can't find many reviews online of the gluten free menu. It would be nice to add Steak and Shake to the list of emergency options when our Triumph Dining suggestions or other options fall through or when we are in areas that don't have many choices. Thanks much!
  17. A coworker at my husband's work happened to have celiacs/gluten intolerence/I'm-not-sure-what-but-one-of-the-two. My husband expressed that I suffered, too, and she compiled a list for me of gluten free restaurants. I thought I'd share, though I haven't confirmed all of these, so use with caution. If anyone has confirmed, do let me know. If anyone has any other restaurants that they'd like to add, feel free to comment below. Applebee's: They have a gluten free menu, but you have to ask for it, and they sometimes have to print it off the computer. (Confirmed). Red Lobster: They have a good gluten free menu; you have to ask for it, though. (Unconfirmed). Logan's Roadhouse: A small gluten free menu. (Unconfirmed). Bubba Gump Shrimp Co: They have a gluten free menu. You have to ask for it. The restaurant I went to in Gatlinburg, TN, even was gracious enough to modify a dish for me by taking out the deep fried shrimp and grilling it instead. However, I think this would depend on the manager (he was a kind man), and there's no guarantee that they clean the grills, either (I'm gluten intolerent, so cross contamination doesn't affect me as much). (Confirmed). Olive Garden: I was looming over a topic on here about OG, so I'm sure it's nothing new, but they have a gluten free menu, too (Confirmed). Uno's: Gluten free menu. One of the best I've seen in regards to restaurants. Extensive, and there's choice! (Confirmed). Chili's: They have a gluten free menu, confirmed through their website (see here). It's at the very bottom.
  18. gardengirl77

    Birmingham, Al

    I am traveling to the Birmingham area soon. Anyone have suggestions for some good restaurants? I am more interested in local (not chains), but will consider anything. Thanks.
  19. jvhuff

    Branson, Mo

    I am headed to Branson in July for a family vacation. Does anyone have any recommendations on places to eat? I would love to eat somewhere other than the major chains. I saw that The Pasta House has a gluten-free menu. Has anyone tried their gluten free pasta?
  20. I heard this on the BBC News this morning. Restaurants in the UK must now identify any and all of 15 allergens on their menus. (I hope this idea spreads to the US!) The comments after the article are a bit distressing but then again, as celiacs, we are used to nasty comments from ignorant people.
  21. 11/06/2014 - The results of restaurant supply-chain co-op SpenDifference’s menu price survey indicate that more than half of all restaurant chains plan to offer gluten-free menu items in 2014. The third menu price survey said nine percent of surveyed restaurants are already offering organic products, 36 percent use local products, 53 percent offer light- and low-calorie options, and 55 percent have gluten-free items. The report echoes earlier reports that the strong and steady uptick in the demand for gluten-free foods, and is reinforced by SpenDifference president and chief executive officer Maryanne Rose, who says that the growing demand for low-calorie and gluten-free menu items will “be with us for a long time. Many specialty restaurants, now offers gluten-free menus. To get an idea of your gluten-free options, Gluten-free Guide HQ offers a good list of 75 Essential Gluten Free Restaurant Menus from a number of major food purveyors that runs the gamut from fast food and casual to more upscale.
  22. I am going to Blackpool for the weekend in July and am gluten free. Can anyone suggest any good places to eat that will cater for me? I also don't eat meat though do eat fish, just to be that tad more awkward!
  23. 05/16/2014 - More than half of U.S. chain restaurants plan to expand their gluten-free menus in the next year, according to a national menu price survey by restaurant supply-chain co-op SpenDifference. "Operators recognize that a growing number of customers have health-related dietary restrictions, and they are revamping their menus to include choices for them, as well as for those who simply want more healthful choices,” said SpenDifference president and CEO Maryanne Rose. Currently, 55 percent of restaurants surveyed serve gluten-free menu items. According to the new survey, the majority of those businesses will be expanding that selection in the coming year. The survey supports projections that indicate that the demand for gluten-free menu items “will be with us for a long time," said Rose. The findings are included in SpenDifference's third menu price survey, which for the first time asked chain-restaurant operators about their plans to offer more healthful menu options. Read more at:
  24. 01/03/2014 - The United State Food and Drug Administration (FDA) has clarified what their recent gluten-free rule means for restaurants. When the FDA announced its gluten-free labeling standard in August, the agency said that, for restaurants, “any use of an FDA-defined food labeling claim (such as “fat free” or “low cholesterol”) on restaurant menus should be consistent with the respective regulatory definitions. The agency noted this same approach would now be followed with respect to “gluten-free” claims made in restaurants and other retail food service establishments. The FDA's updated Question & Answer, #9 under ‘Labeling’, now reads: FDA recognizes that compliance with the gluten-free rule in processed foods and food served in restaurants is important for the health of people with celiac disease. In August 2013, FDA issued final rule that established a federal definition of the term ‘”gluten-free” for food manufacturers that voluntarily label FDA-regulated foods as “gluten-free.” This definition is intended to provide a reliable way for people with celiac disease to avoid gluten, and we expect that restaurants’ use of “gluten-free” labeling will be consistent with the federal definition. The deadline for compliance with the rule is not until August 2014, although we have encouraged the food industry to bring its labeling into compliance with the new definition as soon as possible. Given the public health significance of “gluten-free” labeling, we encourage the restaurant industry to move quickly to ensure that its use of “gluten-free” labeling is consistent with the federal definition and look forward to working with the industry to support their education and outreach to restaurants. In addition, state and local governments play an important role in oversight of restaurants. We expect to work with our state and local government partners with respect to gluten-free labeling in restaurants. We will consider enforcement action as needed, alone or with other agencies, to protect consumers. For more information: ACDA Statement on Gluten-free Regulation Regulation from the Federal Register FDA: Gluten-Free Labeling FDA: Gluten-Free Labeling Final Rule Q&A Consumer Update
  25. Today is my birthday. So this weekend was filled with people wanting to take me out to dinner. I was very nervous going out so much. But I had wonderful experiences at the following places: eeZ Fusion & Sushi 16925 Birkdale Commons Pkwy, Huntersville, NC 28078 The Cowfish Sushi Burger Bar 4310 Sharon Rd, Charlotte, NC 28211 BLT Steak Charlotte 110 N College St, Charlotte, NC 28202 Eez and Cowfish are sister stores. The menu is great and easy to read. You don't have to ask for a gluten-free menu. Everything is clearly marked on their standard menu. They accomodated my special request without a single blink. The manager at eeZ came over just after we ordered and welcomed me and assured me they would take special care of my order. I never asked for him to come over. He just did. Cowfish was just as friendly and accommodating. I will eat at both places again. I had sushi at both restaurants. Although, my friend had a burger at Cowfish and it looked to wonderful. It was huge. Next time I go, I will order one sans bun. BLT Steak was very good, expensive, but worth it for a special occasion. They had a nice gluten-free menu with several options. The wait staff seemed to know exactly what my needs were and never made me feel as though I was a PITA to deal with. I did not experience cross contamination at any of the restaurants. The wait staff at all three places were great, accommodating and acted happy to take care of me.