Celiac-Friendly Dining

ALLERGIES & SPECIAL DIETS, DISEASE PREVENTION & ALTERNATIVE MEDICINE / WRITTEN BY BY ELLEN BAYENS

More restaurants are stepping up to the gluten-free plate, identifying celiac-friendly options and even entire menus for the increasing number of diners going gluten free. When eating out, the standard way to determine if a dish is delightful is to taste it. Not so when you have celiac disease. If a dish has even crumb of regular wheat bread or a dusting of airborne wheat flour, this can cause severe stomach upset if you have gluten sensitivity and additional long-term health effects if you live with celiac disease. For your safety, here’s how you can start a celiacfriendly conversation with restaurant staff to ensure they deliver on their gluten-free promise.

Communication

Call in advance. As a courtesy to restaurant staff, voice your concerns and find out if they can meet your needs before visiting their establishment. If your plans are spontaneous, work with the hosts or servers. They’re eager to put their best food forward and, hopefully, can recommend gluten-free dishes. Also inquire about how they alert kitchen staff to gluten-free orders. Then each time they visit your table, continue the dialogue and politely reaffirm precautions are being taken.

Ingredients

Find out how the kitchen staff determines if their ingredients are gluten-free. When sourcing gluten-free goods, do they rely on labels or call the manufacturer to confirm? Don’t forget to inquire about spices and seasonings, including soy sauce. Are the spices pure and is the soy sauce wheat-free? Other items to inquire about are sauce thickeners and marinades, which may contain hidden gluten.

Cross Contamination

Surprisingly, deep fryers are a common point of cross contamination. Using the same oil to cook gluten-containing and gluten-free foods can lead to contamination. Be proactive and ask if they have a dedicated gluten-free deep fryer. Improperly cleaned frying pans, grills, pots, colanders and utensils are also sources of cross contamination. Ensure kitchen staff takes appropriate steps in between food preparation to prevent cross contamination: washing hands, changing gloves and aprons, using new cleaning cloths and towels.

Something in the Air

Pizza restaurants and bakeries offering gluten-free items alongside gluten-containing items have an extra challenge: preventing airborne flours from contaminating gluten-free items, utensils and packaging before, during and after preparation. Although it’s difficult to avoid cross contamination when flours are involved, there are ways for establishments to avoid it. Preparing gluten-free goods at separate times or off site; cooking goods in a dedicated gluten-free oven; using clean cutting boards, slicers and utensils for pizzas or breads; packaging gluten-free foods in containers that have been stored separately and kept away from any airborne wheat flours.

Gluten-Free Guides

Make your next dining experience a gluten-free success by visiting the Celiac Scene (www.theceliacscene.com) for an extensive list of and maps to celiac-trusted restaurants across Canada and the U.S. For a detailed list of specific questions to ask restaurants regarding their gluten-free practices, visit bit.ly/CFConversation. And if you know of any great gluten-free establishments in hiding, forward that information to [email protected]. Also look to the Canadian Celiac Association (www.celiac.ca) for the very best information in Canada on celiac disease. The Vancouver and Kelowna chapters are dedicated to providing the gluten free with local information and support.

Ellen Bayens is a celiac who dares to dine. Creator of The Celiac Scene, Ellen tells the gluten-free diners where to go, no matter where they are! To view her listing of gluten-free restaurants visit www.theceliacscene.com. Or to learn more about the Celiac Scene stop by Choices’ Gluten-Free Health Fairs.