Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Traveling To The Grand Canyon, Where To Eat


Lizanne

Recommended Posts

Lizanne Newbie

Hi all - My husband and I are taking a trip to Las Vegas in September.  I am all set with the many food choices there. 

 

However I am nervous about the 2 days we will spend traveling to the Grand Canyon.  We are staying overnight in Tusayan, Arizona and the hotel has a fridge.   I know to pack a cooler and that there is a Safeway in Williams.  But we also want to dine out.  Can anyone recommend or know of a restaurant that is in Tusayan and vicinity that would work?

 

Thanks so much ! :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Will you have a microwave?  If so, you can buy a rotisserie chicken at Safeway (check the label to see if it's still gluten-free).   Grab a bag of self steaming micro veggies, salad, and potatoes.  I did this in Williams, but at the time we were in an RV.  There are a few restaurants in Williams, but not sure how many are gluten-free.  You can always order soft tacos (corn tortillas) and ask about the meat and possible gluten.  Don't eat any fried tacos or chips because of cc issues (usually)

 

 If you want to eat out go to the El Tovar Hotel in the park for plenty of gluten-free options.  You must walk around this historic hotel when you're on the south rim.  It was built by the Fred Harvey Company (remember, Judy Garland in the movie "The Harvey Girls"?)  Folks used to disembark on the old Santa Fe train for food and accommodations.  The hotel is still run by the Fred Harvey Company.    Besides the great dining room, there is a café which also has gluten-free options.

 

Have fun!  Bring water and DON'T HIKE DOWN TO THE CANYON DURING THE DAY IN SEPTEMBER!  If you must go to the bottom, take a night hike and bring plenty of water, and wear headlamps and bring flashlights.  Sturdy boots, pants are a must since rattlers are out, along with scorpions and tarantulas.  It's an experience you'll never forget!

 

If you're going through Kingman when it's time to eat check out In-n-Out.  Dedicated fryer for fries.  They'll wrap your burger in lettuce (protein style) and tell them you have an allergy.  It's written on the ticket and they'll grill it on a separate grille and change their gloves.  Stop by the visitor's center there as it's all about Route 66.  It's well worth it and you can even bring your dog inside.  There's an ghost town off US 93 (coming from Hoover Dam to Kingman) call Chloride.  It's a fun stop and we at lunch there and didn't get glutened but it's not as good as eating at In-n-Out considering the options.  If you have time, visit Oatman off old Rt 66 (follow the signs) another Ghost Town famous for their wild donkeys/mules.  Plus, you'll pass Cool Springs which inspired Radiator Springs in the movie "Cars". 

 

Have lots of fun!

Lizanne Newbie

Hi - Thank you so much for taking the time to respond to my post!  You gave me such great information!

I am adding the El Tovar hotel to my list for when we go to the Grand Canyon.  We had already planned to stop in Kingman and Williams so I will add your tips from there as well.

I also appreciate your information regarding the Grand Canyon and Route 66.  We definitely will check out the ghost towns.

 

Thank you again!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,750
    • Most Online (within 30 mins)
      7,748

    Ajustice
    Newest Member
    Ajustice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...