Eating out as a celiac can have the potential for frustration. It is really useful if you have a general idea about what dishes contain before choosing as it is actually frustrating to get your mouth in the right shape for a specific dish and then find out it is not suitable.
Asking the waiter or waitress to find out from the kitchen as you’re passed the menus that which is gluten free is often very productive.
If you are booking in advance try sending them letter template in”Live Well – Eat Well With Celiac Disease” which outlines the things you can consume and clearly states what you will need to prevent, before you go. Another strategy is to keep a copy in your purse or wallet so that you may offer it when you arrive. Be mindful that in a pressurised restaurant I can’t guarantee they’ll read it and take it in.
If it’s a place you use regularly it is worth making a time to speak to the chef during their quiet times. Give them the What You Can And Can’t Eat parts of the ebook or suggest they buy a copy of their own for future reference.
Don’t be lulled into a false sense of security, you can come unstuck.
Twice in the past month I have had exactly the identical experience when eating professional wildlife removal.
I looked at the menu and saw a risotto as a starter- I actually fancied it. A risotto should be perfectly safe if produced by traditional methods. When the waitress from the first restaurant returned from assessing what I wanted it wasn’t included in the listing.
As you know if you’ve read the book, all kinds of pure rice are gluten free. As the customer you now have to choose whether to chose something else or to challenge their understanding of gluten free.
A week later in another restaurant the identical thing happened but I chose to take it further and asked her to find a list of components. It turned out that instead of using homemade stock they had been using a bought in mixture which contained wheat flour.
Always check things out since you never know.
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