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

Gulf Shores/orange Beach/fort Morgan Al


Celtic Queen

Recommended Posts

Celtic Queen Explorer

Just got back from a beach vacation with the family and thought I'd share a few restaurant options for those traveling to the Gulf Shores/Orange Beach/Fort Morgan Alabama area.  This is my second year eating gluten free at the beach and here's a few of the places I hit:

 

Fort Morgan

Tacky Jacks II - The waitress was very helpful here.  She recommended their seafood salad, but they also had some steamed crab and boiled shrimp entrees that were safe, as well as a steak.  I had the steamed crab claws with butter as an appetizer and the seafood salad as an entree.  Both were really good.  The salad had an ample supply of shrimp and crawfish on it.  I didn't get sick on anything.

 

Orange Beach

Colbalt's - This is an upscale restaurant.  The waitress was immediately brought me their gluten free menu, which had quite a few options (but, as usual, no prices :))  There were the obligatory salad offerings, as well as several seafood dishes and steak that were all gluten free.  I ordered a dinner salad and their North Carolina bbq ribs.  The ribs were very delicious - slightly sweet and spicy.  They have a full bar and a great patio.  We sat on the patio and looked at all the yachts coming in to dock.  I didn't get sick here either.  Yay! 

 

Gulf Shores

The Original Oyster House - Last year I had a bad experience at this restaurant.  I had a really sweet waitress but not very knowledgable.  My food came out with a huge piece of bread on it and I had to get the kitchen to remake the dish.  I ended up eating the second dish, even though I really shouldn't have and, of course, I got sick.  So this year I was really hesitant to eat there.  Their salad bar is a buffet, so that isn't really even an option.  The waiter this year was much more informed about gluten and seemed to have more faith in the kitchen.  Still, I didn't want to take a risk so I only ate a baked potato and they didn't gluten me this year.

 

The Hangout - The have a notice printed on their menu to inform them if you have allergies.  The waitress knew several options and offered to get the manager to help with more.  I ended up eating the Mandarin salad, just because it sounded good.  They substituted grilled chicken for fried to make it gluten free.  It tasted really good.  There were several other seafood and salad options I could have chosen, as well as a bunless burger.  I managed not to get sick here either.

 

LuLu's - This is my favorite place to eat when I'm in the area because it's so easy.  They have a separate allergen menu that lists gluten free, dairy free, and soy free (I think).  There are a ton of options.  They also serve gluten free beer - Omission Lager.  I had never tried Omission before so it was fun to be able to order something different.  I got the mahi mahi tacos, which were super yummy.  The tortilla chips that come with them are baked, instead of fried, so they're not as tasty as the regular ones but will do in a pinch.  When you order off the allergen menu, a manager has to come and take your order instead of the waiter or waitress.  And the manager delivers the food.  They have a good understanding of food allergies/intolerances.  I didn't get sick here either.

 

Hope this helps anyone who will be traveling to this part of Alabama.


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



Celiac.com Sponsor (A8-M):



Celtic Queen Explorer

Forgot to add that LuLu's has gluten free buns for their burgers - either Rudi's or Udi's, I can't remember which but I remember seeing it on the menu.

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...