CeliacAndCfsCrusader

OK, you're new to this. We were all there once. It's been just over 3 years for me. I'm still learning too.

That being said, you will grow to appreciate those folks (no matter where) who actually give a darn about your condition and don't want to CC you. My point being is that the longer you're gluten-free, the more you'll look back at your original post and realize that the manager was oly trying to look out for you.

I've spent countless days searching for something, anything, that I can eat in "a pinch". I trust just about nobody or any restaurant.

Here are some emergency standbys that I've used; albeit not all that nutritionally good for me (but easy to find at any gas station or 7-11):

Planters nuts (read the label to check for CC, many are ok).

Yogurt from most supermarkets.

Peanut MMS, Snickers or other safe candies.

Certain PowerBars (keep some in your car or desk).

A milkshake from McDonalds.

Certain brand of Chips.

Chipotle (buy an extra bag of chips to go, eat with almond or peanut butter...now in squeeze tubes).

Pei Wei.

Pamela's Cookies.

Yellow tin of Macaroons (forget the name).

There will ALWAYS be a chance of CC, but these choices are 99% good for me at all times. That's the best we can expect.

PS: I drove thru In/Out Burger and order fries and a protein burger. As I sat waiting in line, the windows to the kitchen were right there. Buns sat on the grill next to the burgers. Pretty sure they were using the same spatula. I hesitated, then only ate the fries. Probably the best $5 I spent on food I never ate. To each their own. Keep your chin up.

Tried it here in CO.

Super nice staff (kids), but they had NO training on CC or gluten-free proper prep.

Yup, I DID get affected a few hours later.

My wife makes tasty pizza anyways.....

I took my daughter to one for a "regular" meal.

While there I asked about their gluten-free policies and I got a completely blank stare in return. No Thanks!

Outback is still my favorite "go to" restaurant. Never an issue, probably 12 times eating there since diagnosis.

Love PF Chang's and Pei Wei.

Chipotle is still my favorite, never cc'd, have eaten there 2x week for 3 years (CO locations are very clean, maybe not as clean elsewhere).

Congrat's on being adventurous! It's a learning process, but you'll adjust.

The PF Changs should be good in Omaha.

So, the manager was smart enough to tell you that the chances of cross contamination was HIGH and you attempted to eat in a PIZZA restaurant.....and you're upset?

Seriously, be thankful he saved you from your lack of common sense. Sorry to be harsh, but it's folks that make life difficult for those in the restaurant industry who actually care, that makes it more difficult for the rest of us.

If you're new to this, you'll have to take responsibility for yourself.

If you're not new to this, tighten your "control group" of where you eat and where you'll take an "educated chance" because you HAVE to.

Just my two cents:

I do think being in a heavily "infested" wheat harvest area may be an issue. I live in Denver and it's often windy here too, you can see the dirt and pollen being blown for miles. Remember, you have to INGEST the wheat to cause your Gastro symptoms, not simply "be around it". If it's that busy of an Agricultural area, this may be fairly easy to do.

I love the air cleaner filter idea, brilliant.

Here are some other thoughts.

I'm highly sensitive, but honey has never bothered me. I do buy local honey, but most of this isn't necessarily harvested near the major wheat producing areas in CO, maybe it's been luck so far.

Do you use separate toasters in your house? This is a must! Some go so far as having to use separate everything.

Does your hubby stick his knife in the butter, jam, peanut butter, mayo, etc etc when he uses it? Does it CC you?

Do you share a bread machine?

You should eliminate the possible CC in your household first, IMHO, before you panic. Have him go gluten-free for two weeks and see how you do!

Best of luck.

PS: You're not any more crazy than the rest of us trying to figure this all out!

Worst:

Anything made by EnerG

Most anything made by Glutino

99% of the bread I've tried

Best:

Anything UDI's

Slightly undercooked Tinkyada

Pamela's Cookies & Pancake Mix (use skim milk instead of water)

Cool, I've seen 'em but haven't tried 'em yet.

Udi's has rolled out their crusts, best I've had!

BTW, just had KK's animal cookies. Sweet, vanilla tasting, lighter cookies. Good stuff.

I've been pretty happy with all KK products.

Sorry to say I got glutened at Pei Wei earlier this week. Haven't talked to the management yet but my observation was that everyone from the cashier to the waiters were quite casual about the gluten-free menu.

I'm new to all this (one month) and I've been very impressed with PF Chang's (which also owns Pei Wei as I understand it) where they seem quite attentive and sensitive to the issue.

The Pei Wei experience was a true disaster!

First of all, welcome to the life you never expected! Seriously, you'll adapt and there are TONS more choices out there since I was diagnosed 3 years ago.

You'll find that even the best of places make mistakes. The key is to accept it and to take baby steps as you venture out into the gluten-free world. This Forum is a fantastic resource for EVERYTHING you need to know.

You'll also find that some places just "never get it right". I give them 2 chances, after that I move on. My local Ted's Montana Grill is on that list.

Every restaurant is dependent not only on the ingredients, but everyone that touches the food.

I prefer places that either take gluten-free preparation super seriously, I can SEE the food being assembled and/or I take a shot with those places I read about here. Even my 100% confident choices are on someone elses "no way list". Find your local places and patronize them.

Personally, Pei Wei is my new favorite. Two locations here I go to regularly, with zero problems. Chipotle has been my "go to" place, never an issue for me (I think the CO locations are better than others nationally, they started here).

Best of luck!

I used to love the bbq chicken plates at L&L but haven't been since I found out I couldn't have gluten and was wondering if anyone has tried the food there(besides the obvious things that contain gluten like the mac salad)? I know most short rib marinades contain gluten but I don't know what they put on their chicken. Thanks

I think it's safe to assume that just about everything has soy sauce and/or Teriyaki sauce as the base. Too much risk of CC in my opinion.

For sweet, juicy chicken we get a Costco chicken and make our own sauce at home.

Best.

My doctor is a big pusher of Juice Plus vitamins. He swears they are gluten-free and safe. I don't believe what comes out of people's mouths for the most part, but I can tell you I am fine taking them.

Let me guess, your doc SELLS JuicePlus, right?

IMO, JP is a scam. ANY product that is sold via Multi-Level Marketing (MLM) is always overpriced, underperforming and a waste of $$.

Sorry, but if the product(s) is so good, they'd be sold EVERYWHERE. A company wouldn't need to do it through folks that have to recruit their relatives and friends to buy.

I am new to the "Celiac club". I am wondering does every celiac have such bad reactions to small amounts of gluten.

I am fortunate, my disease was found before much intestinal damage had occurred and I never really had bad illness with it. Although, who knows maybe my reaction just was not gastro...I do have IC.

Anyway, as I wade through all the information I just started to wonder if some Celiacs may get a small amount of gluten and not have such a strong reaction. One can always hope...

It's been 2 1/2 years since my diagnosis. 20 years undiagnosed with Chronic Fatigue Syndrome. My biopsy showed "severe" damage. I feel much better, but I doubt my intestines will ever be the same. The longer I'm off the gluten, the more sensitive I become. ANY CC will get me. Just happened at Ted's Montana Grill on Saturday, even though I ordered the most basic of meals from their gluten-free menu.

You'll learn to know your body and you'll observe each time you've been glutened and when it's something else.

BTW, for you Italians that are eating at Olive Garden....SHAME! LOL

There might still be a PF Changs within Planet Hollywood Resort (there was when it was The Aladdin).

There's a Chipotle at the very end of the South Strip, past Mandalay Bay on the East side of the street in a small shopping center. Never had a problem there.

Most breakfast buffets will let you build your own omelet, but the rest of the meal would be a crapshoot.

Also, there's an In N Out Burger just west of NY NY (you'll need a car or taxi). They can serve their burgers gluten-free and their fries are gluten-free, so I'm told (so you might ask).

Make sure to let the actual restaurant know. Perhaps a letter to the higher ups in a gentler tone?

Just a thought.

Usually would, but the first visit the Manager came over to apologize, but was rather indifferent about the whole thing. I might still send a note, but I've written them off. Sorry Ted, you're all fluff and nothing to back it up.

It's my "go to" special occasion restaurant. I've been probably 10 times in 2+ years and have had ZERO problems.

I usually get the baked potato, ribeye and veggies. Make sure you remind them as you order and when you receive the plate (sometimes not your own server).

Dessert is a bonus and is always tasty too. Here in CO they have a "mini portion" of it if you ask.

Lastly, I almost always go to a restaurant when they're not overwhelmed. Easier to get your order in when everyone is less rushed and therefore fewer mistakes.

Minniejack.......I baked this for the first time today (it's cooling now) and I'll have to say......I'm amazed! You wouldn't know it wasn't a flour crust!

This is our superbowl pizza! and I'm soooooo ready!

One question tho, is it really necessary to cool for a long time?

What is your experience with 'impatience'?

UPDATE!

Oh MG! that was the best pizza I've ever had!

Just like take out!

You all have GOT to try it!

HEAVEN!

Which one did you just try?

Going in two weeks here in Denver because of all the positive postings here and elsewhere. Cannot wait!

Dear Ted's- Thanks for going to the trouble of creating a gluten-free Menu, but I've given you 3 chances over the past year and you've CC'd 2 of those 3 times.

The first trip you put a regular dinner biscuit on my plate of food.

The second visit, your server had no idea about gluten-free dining (although I managed to escape without incident after I gave clear instructions).

My third visit, you managed to CC me even though I ordered the most basic of meals (potato, steak & asparagus). My guess is the CC came from the smoky taste of the asparagus, was it prepared "carefully"?).

So, 3 strikes and you're out. Outback has never come close to CCing me and they deserve my business because they not SAY they're trying to win my business, they execute.

PS: It's obvious when more than one person on the waitstaff has no clue what Gluten IS, that we have a problem...even though your menu is in a very impressive leatherette booklet.

I'd try one flavor. Then another and so on.

Just keep in mind that you will always get the occasional CC issue.

Learn who and what foods you can trust. YOu'll have your "go to" list and feel a lot better about eating out.

I'm super careful too.

Too much stress IMO to ask or have confidence there will be no CC on the slicer.

I buy the Hormel Natural line, wait for it to go on sale and you can freeze it too.

Surprisingly, the roast beef is actually really good. Don't be thrown off by the appearance in the package.

Ham and turkey varieties are excellent. Works out about the same $$ per lb when on sale as the stuff in the deli case.

Just about any CC will send me to the bathroom for a few hours.

I'm uncomfortable eating at pizza restaurants, too much flour floating around and too much chance that the wrong utensil will be used to cut or stir something.

I've eaten TONS of Chex since they went gluten-free, all 5 flavors.

No reaction ever and I'm quite sensitive (ie: the glaze on Honeybaked Ham made me react).

I think it's entirely possible that it's another ingredient(s) you're all reacting to.

As far as the labeling, I've seen "new" boxes come in with and without the gluten-free written across the box (even though ingredients say it's gluten-free). Probably a few different plants, box designs out there.

Go to zero consumption and see if you react after reintroduction.

Best.

Udi's is made here in Denver. Try their Lemon Streusel and/or Blueberry Muffins.

They aren't "dense", but sure taste good!

Something for you all to look forward to.

The head baker at Udi's is interested in making GOOD TASTING products that are gluten-free; not simply gluten-free products that will sell.

Others can learn from this. In fact, I think they're changing their identity to be known more as a gluten-free bakery (until now they've been known here as the "granola" company. Tasty but not gluten-free).

My two cents.

I read EVERY label; to see if it's gluten-free, not gluten-free or if it's changed since the last time I've read it. The more you practice and buy the same brands, the faster this will be. Unless a brand/product is made in a 100% gluten-free environment (not necessarily typical), I don't "trust it" unless I read the label carefully.

I don't eat products made on "shared lines".

I drink Kirkland coffee from Costco. gluten-free, rich and cheap.

Makes sense you might get CC from the fields, see if it changes season to season.

While I do try and avoid soaps, shampoo, etc...I don't believe it's as important as things you ingest.

Whole Foods and some other companies are more "trustworthy" than others, but you'll be surprised by some things. Like adding oats into something that is supposed to be gluten-free. Oats are often contaminated and others simply can't seem to not react when they eat it (even the certified brands).

Good luck.

I've been looking for cheese tortellini for 2.5 years myself, let us know if you find some!