Gluten-Free Dining Out

It isn't necessary, according to the Gluten Intolerance Group of North America (GIG) to have the toppings for a gluten-free pizza stored in a separate area.

Though once not so sensitive, I now get sick just sitting in a restaurant from breathing gluten which has become suspended in the air and forgetting to wash my hands afterwards from gluten oils on my fingers have picked-up, creating a second-hand contamination (so to speak).

It isn't necessary, according to the Gluten Intolerance Group of North America (GIG) to have the toppings for a gluten-free pizza stored in a separate area.

Use common sense: if the toppings are not stored seperately they may become contaminated. Who cares what the GIG says. People need to learn to think for themselves.

I understand the cleanliness and cross-contamination concerns, but I don't see why knives and cutting boards must be sterilized. Sterilization kills bacteria and viruses but does not get rid of gluten. If you heat a knife that has gluten on it, you will just end up with toasted gluten! Careful washing is sufficient to rid utensils of gluten. Sterilization is not necessary.

I'd like more info on heat sterlization. Sterilized gluten sounds like a cross-contamination misunderstanding. I wouldn't eat wheat pasta even if it' sterile. Why not thoroughly wash and rinse knives (assume design and materials don't dictate the knives cannot be adequately cleaned)?

It isn't necessary, according to the Gluten Intolerance Group of North America (GIG) to have the toppings for a gluten-free pizza stored in a separate area.

Yes. this is according to GIG but to be "glutened" just because one wants a pizza is not worth it. (Believe me I know.)

What's this about sterilizing and heating the knife? This has nothing to do with gluten. I find it annoying when others, let alone others on a gluten-free diet, don't understand the difference between a pathogen and a protein. You cannot "kill" gluten with heat. This might seem like a small matter to pick at, but when we don't understand our own diet and promote ignorance like this, how can we expect other people to understand and take us seriously?

That's a good checklist and it would be great if all restaurants followed these procedures, but in reality I am not convinced that they do. I seem to get glutened every 1 in 3 visit to a restaurant.

I'm also confused about the sterilization of the knife part though! Washing it would make more sense.

As much of an issue for me is the restaurants that say they have gluten-free items or a gluten-free menu, but seem to be using it as a ploy. I've been to a number of restaurants that claim to provide gluten-free items, but the reality is their choices boil down to either a stripped-down salad or a bland piece of meat and steamed veggies while still charging the full menu price. Grrrr... seriously?! It's not that hard to cook hearty, flavorful meals! I've figured it out, and I am sooo not a trained cook!

I know how cross contamination can happen. I am not sure how this helps me dining out as I am not in the kitchen cooking myself.

What's this about sterilizing and heating the knife? This has nothing to do with gluten. I find it annoying when others, let alone others on a gluten-free diet, don't understand the difference between a pathogen and a protein. You cannot "kill" gluten with heat. This might seem like a small matter to pick at, but when we don't understand our own diet and promote ignorance like this, how can we expect other people to understand and take us seriously?

Gluten is a protein, all proteins can be denatured with heat: that is their logic.