DINING OUT: TIPS FOR SAFELY STAYING GLUTEN-FREE

They say the greatest concern when driving is whether others care enough to obey the rules of the road. Because the rest you have control over. And I have got to say that the toughest part of eating gluten-free is when you are not cooking for yourself. When you dine out you are putting your health into the hands of a total stranger. Maybe you have found a restaurant that boasts “gluten-free” options but when gluten-free illiteracy still is quite wide spread how can you be sure the restaurant is following proper procedures, to avoid cross-contamination and that all the ingredients used are truly safe?

Like mapping out your route, the best approach is to research restaurants beforehand. Seek out reviews for your local restaurant written by someone else who has a medically restricting diet. Ask yourself, “Does it appear this person’s diet was accommodated?”

Consider making a pocket-sized list of local eating establishments that have gluten-free items. List the restaurant name, phone number, and which items are gluten-free. This way when the hunger pangs hit you do not have to struggle through the menu every time, however, always ask if they still make the product without wheat products.

Here is an example of what the list could look like:

A number of factors will determine your success at gluten-free dining, including the style of restaurant you choose. For example, finer dining establishments offer a less-hurried atmosphere and usually have more time to meet your needs.

But if fast food, quick-service restaurants are what you crave, no problem, simply allow for extra time to discuss your needs for a gluten-free meal. Usually these types of locales have helpful dining information online. However, with mom and pop diners it is best to speak with the cook, that is why it is a good idea to include the phone number on your gluten-free dining list.

Call the restaurant the day before, or earlier the same day. Speak to the chef to discuss your meal options. This will increase the quality of your dining experience. The chefs in finer dining establishments are generally aware of gluten and can be very helpful. However, chefs are busy people so consider phoning at the slowest point of the day, such as mid-morning or mid-afternoon.

Be careful in restaurants where language may create a communication barrier. Food service workers may not easily understand your dietary restrictions.

Timing your meal either before or after the busiest meal time. Will allow for more time and easier access to the people who can help you. Even the most cooperative server may not have the time you need during rush hour, and it may not be realistic for cross-contamination to be avoided in a small kitchen pumping out fifty plus orders.

Explain your dietary restrictions briefly. Smile, be courteous and specific. Do not assume everyone knows what is, and what is not, included in a gluten-free diet.

How does gluten affect you in specific? Gluten intolerance may not always be less severe than an allergy. These are differing medical terms that are often misunderstood to describe the severity of a reaction. I do not suggest giving your server a lecture on gluten. Keep it brief if possible. Try leading off with “I may need your help with my menu selection. I’m on a medically restricting gluten-free diet. And unable to eat wheat, rye, barley and foods made from these grains. I have some questions and need your help.” Enlisting the interest and cooperation of your server is essential. This person can be your biggest ally or your biggest stumbling block.

You may need to ask detailed questions about the foods and preparation. Be very specific in your questions about each item.

In my experience as a cook in various restaurants, it is so helpful when a guest comes with a printed paper, listing their allergies and conditions, such as stressing no cross-contamination. Long lists of allergens can be difficult if not impossible to remember in the hub-bub of a busy kitchen.

Consider printing pocket sized copies of what you cannot eat. Give a copy of the printout to your server to hand off to the cooks preparing your meal. This reduces the possibility of the server or cook forgetting an item in the list, which goes a long way to staying safe when dining out.

Below are some foods and the potential problems involved with them:

Salads: The possibility of contamination lies in the cleanliness of the boards used to chop the ingredients, the cook’s hands/gloves, and the addition of croutons or salad dressings containing unsafe ingredients. Specify you don’t want croutons or other bread products.

And yes, the same cook who prepares salad likely also prepares sandwiches and wraps. So hand washing is key.

Salad dressings and marinades: Salad dressings and marinades occasionally contain unsafe ingredients. Ask for dressing to be served on the side. Or, try ordering a lemon wedge and oil on the side, balsamic vinegar and oil, lemon and honey, or even bring a small container of dressing from home if you do not trust the restaurant’s salad dressing.

Soups and sauces: Soup bases are often used as a foundation for soups and sauces. Two typical bases for most sauces are roux (pronounced “roo”) and beurre manie (pronounced ‘burr man-yeah;), these are both a combination of butter and flour. It is safest to avoid sauces. Canned sauces are also used in some restaurants, so you may be able to check the ingredient listing. Soup base or hydrolyzed wheat protein will sometimes appear in sauces.

Boneless ribs and other meats: Boneless ribs are often bound by one form of gluten or another. Au jus is a sauce often served with prime rib, the prime rib may even be cooked in the au jus. It is classically a thick reduced broth. However, many restaurants cut corners and their au jus comes from a can or mix and may contain wheat or it may be a broth thickened with wheat flour. Self basting turkeys and imitation bacon bits may contain hydrolyzed wheat protein and need to be checked for safety before using.

Fried foods: The oil used to deep-fry foods may be used for both breaded and non-breaded items, in which case, they should be avoided. In large restaurants French fries tend to be cooked in separate fryers, and there is therefore less chance of contamination. However, when in doubt, ask!

Starches and hash browns: Many hash browns are frozen and pre-packages with starch added. Ask what other ingredients they have added during cooking. Ask if your pasta is cooked and reheated in the separate water than the regular noodles.

Have your food prepared on a clean cooking surface, with clean utensils and clean hands. Find out whether breaded or gluten-containing foods have been cooked on the surface beforehand. Suggest using foil to cook on, or in a pan on the stovetop, if this is a problem.

Confirm your order before eating. Remember hardest part of driving. You may have done all the right things when approaching a green light but if you don`t look both ways anyway an accident can happen. Confirm your order by asking if it`s the special meal you ordered. Were your instructions followed? What were those instructions? If the server simply responds “yes” than courteously, clarify what that yes applies to by repeating what your  instructions.

Thank your food server. Leave a generous tip for excellent service. Return. Patronize the establishment again. Consider returning at the same time of day and week because there will be a greater chance of receiving the same server and cooks on shift. You can build a report with them and with familiarity you will enjoy greater dining safety.

CALL TO ACTION

You have opened the door to your Chevy, ducked down, and slide into the seat. With a ‘whap’ the door tightly seals. ‘Clink’ and you’ve secured your seat belt.

Now what’s left? To start the engine. Do you fumble with your keys in a fray or naturally insert them, turn it away from you, switch into a gear and your off to work like every other day?

If you do not approach driving with anxiety every morning, despite all the careless drivers that are on the road, than do not approach staying gluten-free while dining out with anxiety either. There are rules you need to follow when driving that are the same in the restaurant. Those rules are to bring your license, indicate and check to see if your indication has been received.

With preparedness, communication and order confirmation I dearly hope your dining experiences will be memorable occasions.

Bon appetite!