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

Friendly's For Breakfast?


HAK1031

Recommended Posts

HAK1031 Enthusiast

Thanks to the wonders of state standardized testing (lol never thought I'd say that!) upperclassmen don't have to be into school until 11 on Monday. So, my friends and I decided to go out for breakfast. I figured I'll end up getting some sort of egg dish, but does anyone have a clue what's safe at friendly's? Like the homefries or bacon or anything? The only list I could find was from a couple years ago, and they don't post info on their website.

The last time I was there, I went out or ice cream with my friends after Pride and Prejudice, and regardless of the fact that we (literally!) brought an entire cast and crew, they were pretty helpful- I wound up getting plain vanilla ice cream with m&ms to be safe, but they were good about the clean scoops, etc.

Thanks!!


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



Celiac.com Sponsor (A8-M):



HAK1031 Enthusiast

anyone? sorry I don't want to be obnoxious :ph34r: but any thoughts would help!

cruelshoes Enthusiast

I have never been there, but here is another post on the subject. Doesn't look promising. Sorry.

Open Original Shared Link

jayhawkmom Enthusiast

I read, recently, that most of the traditional sit down breakfast places, Friendy's included, add pancake batter to their eggs to make them fluffy.

My home-town has a friendly's and it's where "everyone" goes on Sunday morning. Thus far, I've avoided breakfasts there. I'm not sure I'd eat anything there, other than their ice cream. (And that would have to be plain!)

You could always TRY addressing the importance of your compliance with the person takng your order. But, then you risk loss of translation between the server and the cook, if the server even bothers to TELL the cook.

HAK1031 Enthusiast

OK thanks. I think I might just get eggs (sunnyside up so they can't add anything) and fruit to make it easy.

Tim-n-VA Contributor

I eat at Friendly's for breakfast a few times a month. I've never had a reaction but I'm not as sensitive as some on this site. I usually have omlettes, skip the toast.

IHOP definitely puts pancake batter in their omlettes but I'd never seen anything that generalizes that to "most" breakfast places.

I did ask at the local friendly's and was told they use plain eggs but that is something that could vary from location to location.

HAK1031 Enthusiast

Thanks, that's good to know!


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



Celiac.com Sponsor (A8-M):



superbeansprout Rookie

PANCAKE BATTER ADDED TO EGGS????????? WTF???????????????

debmidge Rising Star
PANCAKE BATTER ADDED TO EGGS????????? WTF???????????????

That's why you have to ask.....also wheat products are added to many foods at restaurants (example: wheat bread crumbs in tuna salad, chicken salad, etc. to stretch it out).

Try to keep in mind that restaurants don't necessarily follow the same receipes that you would use at home. They use tricks to make scrambled eggs fluffier and stretch out foods with cheap fillers. Also, ask about the hash browns (they may come pre-made in a frozen package).

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,989
    • Most Online (within 30 mins)
      7,748

    Cappynan
    Newest Member
    Cappynan
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Okay, it does make sense to continue the gluten challenge as long as you are already in the middle of it. But what will change if you rule it out? I mean, you have concluded that whatever label you want to give the condition, many of your symptoms improved when you went gluten free. Am I correct in that? According to how I understand your posting, the only symptom that hasn't responded to gluten free eating is the bone demineralization. Did I misunderstand? And if you do test positive, what will you do different than you are doing now? You have already been doing for years the main thing you should be doing and that is eating gluten free. Concerning how long you should stay on the gluten challenge, how many weeks are you into it already?
    • WildFlower1
      I mean that I will be re-taking the celiac blood test again while I am currently on the gluten challenge right now, but not sure how many weeks more to keep going, to ensure a false negative does not happen. Thank you.
    • WildFlower1
      Thank you for your help, I am currently in the middle of the gluten challenge. A bit over 6 weeks in. At 4 weeks I got the celiac blood tests and that is when they were negative. So to rule out the false negative, since I’m in the middle of the gluten challenge right now and will never do this again, I wanted to continue consuming gluten to the point to make sure the blood tests are not a false negative - which I did not receive a firm answer for how many weeks total.    My issue is, with these blood tests the doctors say “you are not celiac” and rule it out completely as a potential cause of my issues, when the symptoms scream of it. I want to rule out this 30 year mystery for my own health since I’m in the middle of it right now. Thank you!
    • trents
      I am a male and had developed osteopenia by age 50 which is when I finally got dx with celiac disease. I am sure I had it for at least 13 years before that because it was then I developed idiopathic elevated liver enzymes. I now have a little scoliosis and pronounced kyphosis (upper spine curvature).  All of your symptoms scream of celiac disease, even if the testing you have had done does not. You may be an atypical celiac, meaning the disease is not manifesting itself in your gut but is attacking other body systems. There is such a thing as sero negative celiac disease. But you still have not given me a satisfactory answer to my question of why do you need a differential dx between celiac disease and NCGS when either one would call for complete abstinence from gluten, which you have already been practicing except for short periods when you were undergoing a gluten challenge. Why do you want to put a toxic substance into your body for weeks when, even if it did produce a positive test result for celiac disease, neither you or your doctors would do anything different? Regardless of what doctors are recommending to you, it is your body it is affecting not theirs and they don't seem to have given you any good justification for starting another gluten challenge. Where you live, are doctors kings or something?
    • WildFlower1
      Sorry to put it clearly, at 15, infertility started (tried to word it nicely) meaning menstruation stopped. Which is in correlation to celiac I mean. Thank you. 
×
×
  • Create New...