Restaurants with gluten free options

January 29, 2009 at 11:42 pm 4 comments

If you are willing to risk the possibility of cross contamination here are some restaurant chains that have made an attempt to offer gluten-free options, because you can’t always pack a sack lunch. Don’t be a goof, always ask before you order and don’t be embarrased to let the waiter and/or chef know how important it is to get your order right. 

First some quick tips: 

French Fries are often lightly breaded, seasoned and fried in a vat with other gluten products so don’t assume they are ok.

Fried rice is often made with a slight amount of soy sauce in the vat to keep it from sticking together – always ask.

Soups, sauces, maranades and salad dressing are easy items to ask to read a label on.

Entry filed under: How to become a gluten-free goof!. Tags: , , , , , , , .

Crazy Beautiful Gluten Free Sourdough Dinner’s on in T minus 1hr- Go To Gluten Free Enchilada Recipe

4 Comments Add your own

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

Subscribe to GF4G in a Reader

RSS Visit Blog Schmog for moms. Discover a new perspective!

  • An error has occurred; the feed is probably down. Try again later.


Food Fun

Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
January 2009

%d bloggers like this: