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

Watch Out For Omelets

Beacon60

By Beacon60
in Gluten-Free Restaurants

Recommended Posts

Beacon60 Newbie
Beacon60
Posted

Someone had told me recently that many restaurants add flour to their omelets to make them more fluffy. Sure enough, recently my husband and I stopped at a IHOP for breakfast. They have a little line at the bottom of their omelet list that says that they add a little of their pancake batter to their omelets. I asked for an omelet without the batter. The waitress asked "You mean eggs in the shell?" I ordered my omelet with "eggs in the shell" and it was great (and didn't have shell). It looked just as fluffy as the one that my husband had.

Now I ask everywhere I go for breakfast if they add flour to their omelets. Mary

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

Celiac.com Sponsor (A8-M):


confusedks Enthusiast
confusedks
Posted

Thanks for the warning! I think it's ridiculous that they do that!!! Who needs flour in their eggs?! :unsure::lol:

Juliebove Rising Star
Juliebove
Posted

I don't think many restaurants would add flour to their omelettes. IHOP does add pancake batter though.

Sweetfudge Community Regular
Sweetfudge
Posted

yeah, i saw that at ihop too. they're pretty cool about accomodating gluten-free diet though :)

blueeyedmanda Community Regular
blueeyedmanda
Posted

I know that some places add the batter, which is scary. I know Perkins does not, and I have asked every time I eat there.

home-based-mom Contributor
home-based-mom
Posted

Isn't is amazing that companies pay money to buy unnecessary ingredients to add to a product which then eliminates hundreds of thousands of what would have been paying customers?

It's just incredible how they don't get it that they could save money by not adding that stuff and make money by attracting more customers!

Sheesh.

Archived

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

Go to topic listing
  • 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
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      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
      Newly gluten free… withdrawal?

      By trents · Posted

      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
      Newly gluten free… withdrawal?

      By K6315 · Posted

      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
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      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...