Gluten-Free Simplicity

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Posts Tagged ‘Gluten-Free Menu’

Tonight’s Gluten-Free Menu Item Choice: Is It Celiac SAFE; or Is It Simply Gluten?

Posted by nepeht on May 8, 2009

By William T. Beverly, Ph.D., L.C.S.W.
This is the question that a typical person with Gluten intolerance is possibly asking her/his self from the time they know which restaurant they are going to be eating in tonight, to the time that they leave that establishment.

When a place has a “Gluten-Free Menu” or items that they advertise as “Gluten-Free”, a person with such a medical condition is still going to probably be a bit cautious. That is, until they know with whom they are dealing and just what they are getting.

With whom are you dealing?

Well, there are big chains that are beginning massive advertising campaigns claiming that they serve some “Gluten-Free items” and that is all well and good. At the same time, one can sometimes get a pretty scary feeling when entering such an establishment and asking a question about such an item, and the server is not at all versed on the terms “Gluten” or “Celiac”.

I guess in cases where the item is fully automated and totally hands off from the time it leaves the corporate big house to the time it is served to you, then perhaps it can be assumed to be truly “gluten-free”. But then who really wants to eat something that mechanized. I mean, even at the fastest, fast-food joints, the folks in the back at least bless your entree with a pickle or something prior to serving it.

And then there is the problem that one often encounters in massive chain operations where the consumer gets an item that is supposedly “Gluten-Free”, yet the item is served with a brand of ketchup or mayo or dressing that is known to contain gluten. Then one nudges up to the counter-server to ask about this and is met with an “I don’t know” or “If you cannot eat wheat, can you eat white bread instead?”

In fact I was at one of those “Have it your way” burger chains the other day and ordered a Double _____ “with everything except the bun”; and the counter guy, savvy as he was — and polite — whistled back, “One Double ______, Low Carb!” OK… so I didn’t say a word. I was delighted that at least he was trying…. but does “Low Carb” necessarily mean “Gluten-Free”… I don’t think soooooooooo.

Part II of With Whom are You Dealing?

OK, so then there are those wonderful mom-and-pop places that just seem to be perfect, and they are trying their best to serve their Gluten-Free-Needy customers a wonderful item and they do….. Except, they get a little touchy when one asks… nicely, “Hey, this steak is like…. mulllahhhh wonderful!!! But can you tell me…. is it marinated?” (yes)… “OK… and I love it tooo……. but how bout… , Does that marinate include any items that might contain gluten???”

Their first defense (and unfortunately it is often a defense — which it does not need to be) is. “Well that’s Jenny’s Secret Recipe and I cannot divulge…” So you explain to the waiter about the Gluten-Free thingee, while at the same time, he is wondering why his establishment actually cares about such “food preferences” and he goes back to consult with the Chef… Jenny…. or Jenny’s daughter or somebody close enough to know the secret.

Of course she gives him a list of the ingredients in the marinate because as the Chef, she is somewhat aware that the Gluten thing is in her face more and more every day now…

The Waiter returns to the table and says, “The ingredients are some herbs and spices, vinegar, mayo, beer (cannot tell you what kind), sugar, a (not-to-be-named) steak sauce, an anonymous fruit juice, and tomato paste.” “Nope, nothing in there could contain Gluten.. so, you are home free.”

“Now can you please cut into your steak and tell me if it is done to your liking?”

At this point, it is kind of hard to tell the guy……. the waiter about how almost every ingredient he mentioned could contain gluten, depending on which brand they use etc… (e.g., Gluten can be in some brands of vinegar, mayo, beer, confectioners sugar, some steak sauces, some fruit juices, and in tomato paste).

I’m Backing Off Now…

So with tons of years in food service under my belt, I say with some firmness that in every establishment, there should be at least one person who cares about this “Gluten issue”. Food service people are people too and they are typically underpaid, overworked and they have to deal constantly with social situations where they clothes smell more like their fryer grease than like the cologne that they splashed on this morning. This is a hard life. So some slack is warranted.

At the same time, as an over-educated person with years of Celiac Disease under my belt (literally un-der my-belt), I can say that this life too is difficult and unfair and some slack is definitely warranted.

So How can We Meet In the Middle?

I am not sure what the solution is going to be.

I am certain that there are two things that cannot be helpful:

  1. I do not think that half-hearted “Gluten-Free” menu and advertising overhauls in corporate America are going to do anything but aggravate the situation UNLESS… and I said, “UNLESS!!!”, those same corporate bosses are willing to also act consistently in terms of training ALL involved staff and also sincerely analyzing recipes and inventoried product brands to see that only “Gluten-Free” product makes its way to the consumer’s table. This is an expensive undertaking and I would be surprised if even the majority of those touting “Our New Gluten-Free Menu” are taking it as seriously as all this.
  2. and, at the same time: I am certain that nothing really gets solved when a person in need of a Gluten-Free meal gets visibly angry about what she/he is served and then takes out 100% of that anger on the extremely low-level staff-person who served it to them. Yes, I think ALL staff are or should be responsible in such cases, but if a person is a teenager making minimum wage and has not ever even been reasonably briefed on the “New Gluten-Free Items” thingee… then I think it is management who is in the wrong; not the line worker.

So this morning, I was going to write up a list of what kinds of dishes on restaurant menus that say they are “Gluten-Free” are likely to be safe, versus which ones are probably not. I could not write that yet because I think these types of problems — as listed above — are much grander and much more significant at this time.

Surely, I will put together a list of “probably safe” and “possibly not” Gluten-Free “safe” menu items soon. And I will publish it. But for now, I think the “Safe” thing to do would be for America’s Corporate Bosses to wax sincerely about the “Gluten-Free” issue or NOT wax at all. And I think that those of us who sometimes have emotional rants in our empty dining enjoyment quests that sometimes lead to “Gluten-Free” starvation — oh… and I have been there many times too.. — should also think next time before we blast an unsuspecting cashier the local “Minute Burger Joint”.

What do you think?


Read what others have said about this issue:


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A Newly Organized List of Gluten-Free Menus

Posted by nepeht on February 13, 2009

A Newly Organized List of Gluten-Free Menus

(Updated April 6, 2009, By William T. Beverly, Ph.D.)

For the latest list, go to our New Website at

Posted in G-F Diet Tips, G-F Lifestyle | Tagged: , , , , | Leave a Comment »

How to Tell if a “Gluten-Free Menu” is Truly Gluten-Free

Posted by nepeht on February 2, 2009

How to Tell if a “Gluten-Free Menu” is Truly Gluten-Free

By William T. Beverly, Ph.D.

  First, it is important for me to acknowledge the efforts of Food Service People.  For one, I am very grateful for their sincere attempts at constructively addressing the important consumer need — “Gluten-Free”.

UPDATE (April 21, 2009): If you are a Food Service professional and you would like to look into this post from that perspective, please go to my site at: Gluten-Free Simplicity for Food Service Professionals .  Given the fact that this is going to be a really big issue in the food business for quite a while now, I have started working on ways to help food professionals through this.

  As a person with Celiac Disease who spent many years (about 20) working in food service, prior to just as many years in higher education, I have closely examined “Gluten-Free” Menus whenever I have been afforded the opportunity.  Following a brief period of wonder and gratitude, I could not help but start to notice the potential for misunderstandings that can lead to big problems. 

  By all means, please keep the “Gluten-Free” Menus.  But at the same time, please consider these areas that may call for closer attention.

  I can see for myself the various ways in which a food-service menu item advertised as “Gluten-Free” by well-meaning food-service planners and menu designers could be slightly altered by well-meaning restaurant staff to become Gluten-Contaminated. 

  Then I started thinking about how (given my experience) such maladies could fall between the cracks and become tragedies for both unsuspecting Celiac Disease or otherwise Gluten-Sensitive persons as well as for well-meaning restaurateurs.

  I have constructed a list which if used wisely, can help both consumers and sincere food-service persons to rule out sources of potential Gluten Contamination in the best of “Gluten-Free Menu” -offering food-service establishments.

  Please feel free to print this list and offer a copy to the managers of your favorite dining establishments.  And if anyone needs further clarification or could use some more focused help with this, I will be glad to accommodate.  My contact information is at the bottom of the list.

  1.  If you have a G-F menu, did the consultant or who ever designed it specify certain brand names for various items such as Vinegar, Rice, Pepperoni, Sauces etc. to use regardless of cost or convenience?  Are Buyer & Chef aware of these requirements and either committed or required to use these brands? (Why: Because certain brands of various ingredients are Gluten-Free and Certain brands are not.)
  2. Have key Staff (i.e., Managers, Chefs, Bartenders, Waitrons and Buyers) been oriented to the differences between Gluten-Free items and ingredients versus those with Gluten?
  3. Are key Staff (i.e., Managers, Chefs, Bartenders, Waitrons and Buyers) aware of the possible adverse and long-term effects of Gluten-Exposure?  (Why: Because staff who are aware of the seriousness of Gluten exposure may be more conscientious about serving Gluten-Free food.
  4. Have Staff been trained to leave Gluten-Contaminated off of plates upon request?  Have they been trained to offer non-Gluten substitutes? (i.e., Can they leave off the toast and substitute it with grits; or how about some fresh fruit instead of pudding?)
  5. Are preparation and line staff using the prescribed “Gluten-Free” methods and ingredients for thickening Gluten-Free sauces, gravies, soups, puddings, ice creams, shakes, icings, and toppings etc?  (Why: Perhaps the Chef has decided that flour-made Rouxs make richer cream soups than do those using Corn Starch.)
  6. Are the brands of prepared sauces used in food preparation of “Gluten-Free” items known to be “Gluten-Free”? (i.e., Vinegar, Ketchup, Tomato Sauce, Jelly, Syrup, Yogurt, Sour Cream, and Peanut Butter etc.).  (Why: Because even though the corporate recipe might call for a certain "Gluten-Free" brand of ketchup and mayonnaise used to make that Thousand Island Dressing, the Chef might have decided to use a different brand because it is less expensive — and possibly Gluten-Contaminated.)
  7. Are brands of prepared Cooking seasonings used on “Gluten-Free” items, actually “Gluten-Free” and MSG free? (i.e., Soy Sauce, Teriyaki Sauce, BBQ Sauce, Marination, Wine, Sherry, Alcohol, Juices, Stocks, Consumes, Sprinkled Taste Boosters and Seasoning Salts). (Why, It could be that the Chef likes to  use a dash of his homemade meat tenderizer combination on ALL grilled and roasted entrees and this tiny dash has just enough Gluten to make it unsafe.)
  8. Is there possible Cross-Contamination of pre-shelled, pre-cut, pre-formed, pre-grated or milled items such as nuts, corn meal, canned fruits, cheese toppings, or prepped frozen potato items such as hash browns?  If so, do any Staff members actually  think it is acceptable to simply rinse off this item before serving in order to make it Gluten-Free? 
  9. Are any of the items being used that are NOT prescribed among the Consultant or Corporate Brands possibly Gluten Coated (i.e., Rice, Frozen Foods and Marinated items etc.)?
  10. Has Gluten been ruled out as an ingredient in certain non-suspected Pre-made items such as pop corn, pop corn seasoning, potato chips, mints,  bacon bits, condiments, candies, cold salads, desserts, cheesecakes and pre-portioned extras like ketchup, mayonnaise, mustard, tarter sauce, cocktail sauce etc.? (Why: It could be that the Chef uses the prescribed "Gluten-Free" brand of ketchup in cooking, but the little packages of ketchup given to customers on to go orders are not"Gluten-Free".)
  11. Are the cheeses and Cold cuts offered on the “Gluten-Free” menu actually “Gluten-Free”? (Why: The original plan could have been to offer hot dogs that are “Gluten-Free”, but the the manager decided to get the others instead because they are about 1/2 the cost and in his opinion they taste the same.)
  12. Is there Gluten in items like Corn Bread, Corn Bread Stuffing, Corn Meal Fry or Bake Coatings, Nacho Chips or Corn Tortillas?
  13. Are all Ready-Mixes used for "Gluten-Free" items actually "Gluten-Free"? (e.g. Hollandaise Mix, Salad Dressings, and Brown Sauce).
  14. Are the fryers, Grill spots, and cutting boards where “Gluten-Free” items are prepared totally free of Gluten?  (Why: Grills and Cutting Boards can be cleaned, but a batch of fry grease that has been used to cook breaded vegetables has gluten in it and cannot be used to prepare “Gluten-Free” French fries.)
  15. Are the Dishwasher Chemicals, Table cleansers, and Hand Soaps all “Gluten-Free”?

 Please feel free to submit comments or suggestions at  One can also write to William Beverly, Ph.D. at, or send U.S. mail to P.O. Box 1271  Edinburg, TX 78540.

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Posted in G-F Cooking, G-F Diet Tips, G-F IQ, G-F Recipes, Gluten Watch!!! | Tagged: | 9 Comments »

University of Michigan Gluten-Free Dining Guide — Fall 2008

Posted by nepeht on December 1, 2008

Appears to be a list of Gluten-Free foods available on campus at dining facilities.  If not in Michigan this can also be helpful as a primer for learning about which foods might likely be gluten-free.

Posted in Gluten Watch!!! | Tagged: | Leave a Comment »

Nancy Lapid and Finding Gluten-Free Restaurants with your GPS

Posted by nepeht on November 26, 2008

Nancy Lapid and Finding Gluten-Free Restaurants with your GPS.

Posted in G-F Sites, Gluten Watch!!! | Tagged: | Leave a Comment »

Gluten Free Menu Swap

Posted by nepeht on November 25, 2008

Posted in G-F Sites | Tagged: | Leave a Comment »

Gluten-Free Eating Out: A List of Opportunities and Menus

Posted by nepeht on November 17, 2008

  Click HERE to learn how to tell if that “Gluten-Free” Menu is TRULY GLUTEN-FREE!!!

  Go to the New Gluten-Free Simplicity Site for a Newly Revised list of LISTS and Easting Out Opportunities.

  One might Go to in order to see a list of restaurants who have been “certified” as having Gluten-Free menus. 

  Additionally, this list was sent in by Janelle who compiled it for her husband who travels a lot.  Naturally, when using this list or any other, it is advisable that one ask the server person if the menus or recipes have changed: 

  • Abuelo’s Zona Rosa– Ask for their Gluten Free Menu!
  • Adobo Grill– Ask for their Gluten Free Menu!
  • Applebee’s– Don’t bother, they won’t help you and warned me when I wrote that nothing in their restaurant is safe for a Celiac.
  • Arbys– Beef, ham, turkey, grilled chicken (not diced!), veggies, shakes, Baked Potato and all toppings, potato cakes, Homestyle Fries
    NOT French fries, Always ask if they have a dedicated fryer for the homestyle fries and potato cakes!
  • A & WOnly sodas, shakes (no oreo pieces) and floats. NO FOOD!
  • Bonefish Grill – Ask for their Gluten Free Menu!
  • BURGER KING only burgers without buns and French fries (ask if they have a dedicated fryer for the French fries!), apple sauce, dairy desserts.
  • Carrabba’s Italian Grill– Ask for their Gluten Free Menu!
  • Cheeseburger In Paradise – Ask for their Gluten Free Menu!
  • Chevy’s– Many grilled items are marinated in Agua Negra that contains soy sauce, these items are not gluten-free. When in doubt, ask your server or the manager if the item is marinated in Agua Negra. Request that corn tortillas not be put into the fryer. No French Fries.
    Appetizers: Spicy Wings/Ranch Dressing, Guacamole, Chips, Salsa, Chile Con Queso Dip, Nachos Grande (NO red sauce), Jalapeno jelly, Mango salsa, Sour Cream, Pico de gallo
    Grilled Quesadillas: Original Chicken (replace flour tortilla with corn tortilla), Grilled BBQ Chicken (replace flour tortilla with corn tortilla)
    Fresh Salads: Santa Fe Chopped Salad (no mesquite grilled chicken), Tostada Salad (no flour tortilla shell AND request picadillo beef or salsa chicken),
    Chicken Caesar Salad (NO mesquite-grilled chicken) Dressings: Salsa vinaigrette, Ranch, Caesar, Balsamic vinaigrette
    Fajitas: Portobello, Mushroom & Asparagus, Succulent Shrimp, Baby Back Ribs, Fresh Catch of the Day (not marinated in Agua Negra)
    Fajita Accompaniments: Guacamole, Sour Cream, Pico de Gallo, Rice, Beans (black, charra/pinto, refried), Sweet Corn Tomalito, Corn Tortillas (do not fry)
    Fresh Mex Classics: Beef Enchilada(no chile meat sauce), Chicken Enchilada (no red sauce), Cheese Enchilada (no chile meat sauce), Beef Taco (corn tortilla only), Chicken Taco (corn tortilla only), Chicken Tamale Sauces: Ranchero Sauce, Green Sauce
    Fresh Mex Specialties: Chicken Tacos (corn tortillas only), Steak Tacos (corn tortillas only) “Over the Top” Tortillas All Contain Gluten
    Desserts: NOTE: Never eat the chocolate cactus garnish!! Chevys Flan, Raspberry Crème Brule, Coconut Cajeta, Sundae (no tortilla shell), ice cream Brunch: Huevos Rancheros (corn tortillas), NO omlettes!, Santa Fe Chopped Salad (No mesquite-grilled chicken), Brunch Potatoes
  • Chick-fil-A– Chargrilled chicken fillet and salad, fruit cup, side salad, cole slaw, carrot raisin salad, bacon, egg, sausage, hash browns, waffle fries (ask if dedicated frier); Ice Dream. All Sauces and Dressings, the regular condiments and all beverages OK.
  • Chili’s– ask for their Gluten Free menu!
    SOUPS: Baked Potato SALADS: NO CROUTONS-Caesar Salad – Dinner & Chicken, Dinner House Salad
    SALAD DRESSINGS: Caesar, Citrus Balsamic Vinaigrette, Honey Lime, Honey Mustard, Low-fat Vinaigrette, Thousand Island
    SIDES: Broccoli, Corn on the Cob, Fresh Vegetables, Guiltless Corn, Guiltless Fresh Vegetables, Kettle Black Beans, Loaded Mashed Potatoes, Mashed Potatoes NO gravy, Pico, Rice, Salsa, Sautéed Mushrooms
    RIBS: Carolina Ribs, Honey BBQ Ribs, Kentucky Bourbon Ribs, Original Ribs, Memphis Dry Rub Ribs
    EXTRAS: Bacon, BBQ Sauce, Blossom Sauce, Chipotle Pepper Sauce, Corn Tortillas Raw, Guacamole, Honey BBQ Sauce, Marinara
    BIG MOUTH BURGERS: Omit Fries, “Sides” listed above. Bacon Burger & Old Timer Burger- No Bun, Mushroom Swiss Burger – No Bun, No Fajita Onions,
    Peppercorn Burger – No Bun, No Blue Cheese Dressing, No Blossom Strings. Peppercorn is OK.
    STEAK: Select side item from “Sides” listed. Cajun & Flame Grilled Ribeye – No Garlic Toast, No Herb Au Jus, Classic Sirloin & NY Strip – No Garlic Toast, No Savory Steak Butter, No Herb Au Jus, Honey BBQ Sirloin – No Garlic Toast
    GRILLED ENTREES: Guiltless Salmon, Grilled Margarita Chicken – No Tortilla Strips, Salmon with Garlic & Herbs
    DESSERTS: Chocolate Shakes Ask Manager if prepared in dedicated mixer.
  • Chipotle– Everything is Gluten Free except the flour tortillas!! Ask them to change their gloves before serving you.
  • Cracker Barrel– Grill Items: hamburger steak, ribeye and sirloin steak, grilled catfish, grilled trout, grilled pork chops, country ham, city ham, bacon, eggs, pork sausage, turkey sausage. Side Items: carrots, cole slaw, corn, fried apples, green beans, mashed potatoes, baked potato, pinto beans, turnip greens.
    Excluding the fried chicken tender salad and chunky chicken (homemade chicken salad) salad, salads ordered without croutons would not contain glutens.
  • Dairy Queen Vanilla and Chocolate Soft Serve , Arctic RushTM slush – all flavors, MooLatté® (Please note: This does NOT include Hazelnut Flavored drinks.) Toppings: Chocolate, Hot Fudge, Marshmallow, Butterscotch, Strawberry, Caramel, DQ® Fudge Bar, DQ® Vanilla Orange Bar, Dilly® Bar, Blizzard®s: Reese’s® Peanut Butter Cup, Butterfinger®, Snickers®, Heath®, M&M®, Banana Split, Hawaiian, Tropical, Strawberry, Mint M&M®
  • El Pollo Loco– Flame Grilled Chicken, pinto beans, corn tortillas, mixed vegetables.
  • Fazoli’s– Chicken Breast-pieces, whole; broccoli blend; giardinierre vegetables; garlic shrimp; ham; meat sauce (not meatballs); turkey; salads with ranch, light ranch, Caesar, honey mustard, house, French and Italian dressings; lemon, peach, pomegranite and berry ices.
  • Hardee’s– bacon; beef patty, cheeses, chili, coleslaw, eggs, French fries (check for dedicated fryer); grits; ham; hot chocolate; ham; hot dogs; ice cream (no cookies ‘n cream or cookie dough); milkshakes; mashed potatoes; roast beef.
  • KFC – Only side salad w/ light Italian dressing, rice, green beans, corn and potato salad.
  • Long John Silvers – ONLY corn and rice. Even the baked fish has gluten!
  • McDonald’s –
    French Fries and Hash Browns *CONTAINS: WHEAT AND MILK (Natural beef flavor contains hydrolyzed wheat)
    Breakfast: scrambled eggs, Canadian bacon, sausage, cheese, order breakfast sandwiches without the bun-like item
    Lunch and dinner: all of the buns and all of the chicken products either contain, or could have come into contact with, gluten.
    Hamburgers and cheeseburgers, all toppings, no bun!, Salads (no chicken, no croutons or noodles) with dressing (any except Sesame Ginger),
    fruit and yogurt parfait (without granola), apple dippers, ice cream, shakes, NO McFLURRIES!,
  • Mimi’s Café– Only Salads, check ingredients on dressings.
  • Mitchel’s Fish Market – Ask for their Gluten Free Menu!
  • Old Spaghetti Factory – They have Gluten Free Pasta and several sauces! Be sure to remind the waiter that you are gluten free.
  • Olive Garden– Ask for their Gluten Free Menu!
  • Orange Julius– all drinks are gluten free. All food is not!
  • Outback Steakhouse– Ask for their Gluten Free Menu!
  • Panda Express– None of our food is Gluten Free.
  • P.F. Changs– Ask for their Gluten Free Menu!
    Salads-Greek Salad, Fandango Salad, Caesar Salad (without croutons), Grilled Chicken Caesar Salad (without croutons), Asian Sesame Chicken Salad (without Won Ton noodles), Classic Cafe Salad, Strawberry Poppyseed Salad, Strawberry Poppyseed Salad with Chicken, Fuji Apple Chicken Salad,
    California Mission Chicken Salad, Orchard Harvest Chicken Salad
    Salad Dressings: Balsamic Vinaigrette, Caesar, Greek Poppyseed, Raspberry Vinaigrette, Asian Sesame Vinaigrette, White Balsamic Vinaigrette,
    Roasted Garlic & Meyer’s Lemon Vinaigrette
    Soups: Low Fat Vegetarian Black Bean, Cuban Black Bean and Lentil, Vegetarian Roasted Red Pepper & Lentil, Vegetarian Butternut Squash,
    Creamy Tomato (without croutons), Low-Fat Vegetarian Southwest Tomato & Roasted Corn
    Beverages: Coffee, apple and orange Juice, Lemonade, Milk, Soda, regular and Chai Tea, All lattes & Frozen beverages, Strawberry Smoothie
  • Red Lobster– please call our Guest Relations Department at 1-800-LOBSTER (800-562-7837) or email them at Guest Relations.
  • Sheridan’s Custard– all custard is gluten free, toppings may not be (like Oreos or Nestle crunch pieces).
  • Sonic
    Bacon, Egg patty, Breakfast sausage patty, Hamburger, no bun, Hotdog, no bun, Sliced American cheese, Shredded cheddar cheese, Pepperjack cheese
    Ketchup, Mustard, Marinara sauce, Salad dressings, all varieties in the usual menu*
    Shake mix (Shakes may be made in the same container as malts. Ask the staff to clean the container to prevent cross-contamination.)
    Softserve ice cream, Hershey’s chocolate syrup, Butterfinger, M&M, Reese’s Pieces, and whipped toppings
    Route 44 drinks, all flavors in the usual menu, Slushes, all flavors in the usual menu
    Sonic’s Tater Tots and French fries are gluten free if not fried with gluten-containing menu items. Ask if they have a dedicated fryer.
  • Subway– All Meats and Salads EXCEPT Meatball, Seafood Sensation, Chicken Teriyaki; all cheeses, vegetables and dressings EXCEPT Atkins Honey/mustard.
  • Taco Bell– Note: corn taco shells contain gluten, taco meat contains gluten, cross contamination is high!
    Tostada, Pintos and cheese, Fiesta Taco Salad (order Chicken instead of Beef; order without the shell and without the Red Strips),
    Express Taco Salad (order Chicken instead of Beef), Zesty Chicken BORDER BOWL® (order without the Zesty Dressing and without the Red Strips)
    Rice, Express Rice, Salsa, Nachos with nacho cheese sauce, Southwest Steak Bowl (order without the Creamy Jalapeno Sauce)
  • Taco Del Mar – use these to order a special item or order the menu items listed below.
    Corn Tortilla, Tortilla Chips, Taco Shells, Marinated Boneless Chicken Filling, Spicy Ground Beef Filling, Seasoned Rice, Refried Beans, Seasoned Black Beans, Whole Pinto Beans, Monterey Jack/Cheddar Cheese Blend, Guacamole, Salsa, Sour Cream, Green (mild) sauce, Red (medium) sauce, Habanero (hot) sauce, White sauce, Lettuce/cabbage, Breakfast Items: Eggs, Hash Browns, Diced Potatoes
    Dream up your own creation, or choose the Taco Del Mar menu items made with only wheat-free/gluten-free ingredients.
    Gluten-Free Menu Items Hard Taco with chicken or beef, Soft Taco with chicken or beef on corn tortilla, Veggie Taco on corn tortilla, Baja Bowl – chicken or beef, Cheese, Chicken or Beef Enchilada on corn tortilla, No ENCHILADA SAUCE, use salsa, red, green or habanero sauce instead.
    Super Nachos, Chips & Salsa, Rice and Beans, Kids Chips and Cheese, Kids Taco – chicken or beef on hard taco shell or soft corn tortilla, Breakfast Taco on corn tortilla or hard taco shell, Egg & Cheese Taco on corn tortilla or hard taco shell
  • Ted’s Montana Grill– Ask for their Gluten Free Menu!
  • Uno Ask for their Gluten Free Menu!– Gluten free options: Classic Cobb Salad, Chicken Gorgonzola, Grilled Rosemary Chicken, Baby Back Ribs, Filet Mignon, Top Sirloin Steak, Lemon Basil Salmon, Grilled Mahi-Mahi with Mango Salsa
  • Waldo Pizzaat 72nd and Wornall has gluten free crust!
  • Wendy’s – Meats: Hamburger Patty, Grilled Chicken Breast, Diced Chicken, Chili
    Condiments: American and Swiss Cheese, Cheddar Cheese Sauce, Bacon, Lettuce, Tomato, Onion, Sliced Dill Pickles, Ranch Sauce
    Baked Potatoes: Plain, Sour Cream & Chives, Bacon & Cheese, Broccoli & Cheese, Chili & Cheese, Buttery Best Spread
    Salads: Chicken Caesar Salad (without croutons), Mandarin Chicken® Salad (without Crispy Noodles and Oriental Sesame Dressing), Roasted Almonds,
    Caesar Side Salad (without croutons), Side Salad, Southwest Taco Salad, Seasoned Tortilla Strips, Reduced Fat Acidified Sour Cream
    Dressings: Ancho Chipotle Ranch, Balsamic Vinaigrette, Classic Ranch, Fat Free French, Italian Vinaigrette, Honey Dijon, Light Honey Dijon,
    Light Classic Ranch, Supreme Caesar, Thousand Island
    FrostyTM: Chocolate FrostyTM, Vanilla FrostyTM, M&M’s® Candy Crumbles
    Dipping Sauces: BBQ, Sweet & Sour, Honey Mustard, Honey, Wild Buffalo Ranch, Heartland Ranch

Posted in Gluten Watch!!! | Tagged: , | 7 Comments »

Contributing to Good, Wise Efforts Could Help to Light Ones Path Toward Gluten-Free Simplicity

Posted by nepeht on November 13, 2008

19. Contributing to Good, Wise Efforts Could Help to Light Ones Path Toward Gluten-Free Simplicity.

  At first, after being diagnosed with this and that and surviving surgeries, sick-leaves, lost jobs, astronomical medical bills, confusion, isolation etc….  I felt like pretty much just a victim.  And with Crohn’s Disease, such episodes tend to come along every few years, so there is always the dread and anxiety over it coming back and getting even worse.  I mean, how much more of me is there left to cut out.

  So, I was a “VICTIM”!!!  BUT now, I want to be a “SURVIVOR”.  OK???

  Anyway, as I started feeling more like a survivor, I started getting back my self-esteem and low and behold I started looking for ways to be pro-active with my disease(s), instead of just passively victimized.

  That has helped me feel better about almost everything and has greatly simplified my life.

  So what might be some “Good, Wise Efforts”?

  • Being a celiac-, or gluten-related research participant.
  • Writing a query to a manufacturer asking for information about thier Gluten-Free products.
  • Asking restaurant (politely) managers for a peak at their gluten-free menus.
  • Advocating for health insurance providers to give “Gluten-Free” rate discounts to subscribers.
  • Modifying a favorite recipe to be just as good, when gluten-free.

  I am sure we could think of a bunch of these.

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Who Has a Gluten-Free Menu?

Posted by nepeht on November 13, 2008

  Just who does have a Gluten-Free?  Wouldn’t I like to know?  It would probably make eating out a whole lot more pleasant.  Might even help me to begin to forget some of the (partially self-induced) nightmares of recent years.

  The people at Gluten Free Indy offer advice about gluten free menus:

“Even in restaurants that offer a Gluten-Free menu, it is best to talk to the manager when you arrive to make sure they know you are ordering a GF meal. This is an important step to help avoid cross-contamination. Most of the time you will find that the wait staff is not well-informed about the Gluten-Free menu. It is unfortunately quite common for people to feel that they are having a gluten reaction after a restaurant meal.”

  In other words, just ordering from a “gluten free” menu might not be enough.  But it is a step ahead of some places I have been over the past few years.

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Texas Roadhouse and Martha Gregory Associates

Posted by nepeht on November 9, 2008

Who Has a Gluten-Free Menu?

  I was pleasantly surprised the other night at the Texas Roadhouse restaurant in McAllen, Texas, as the manager gave me a copy of the newly-arrived Gluten-Free Menu.  It had apparently been prepared for them by Martha Gregory Associates, Inc., Consultants in Nutrition Management, out of Louisville, Kentucky.

  Clearly, there were certain items that could possibly contain gluten depending on which brand of basic ingredient the Chef chose to use in preparation, but I was still so pleased to see this progress.

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