Gluten free restaurant meals can be tricky

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Date Joined May 2010
Total Posts : 8384
   Posted 8/20/2013 2:29 PM (GMT -7)   
Right around the block from me is a nice Italian restaurant that has served GF pizza (not too bad!) for a few years. They recently added GF pasta and I've had it and enjoyed it. I've been GF for a couple of years now - I don't have celiac but do have an intolerance issue. I can have a small bite of bread and have no problems, but sometimes restaurant food just sneaks up on me and knocks me for a loop.
This past Saturday we went to dinner at this restaurant and I ordered their GF pasta and asked them to hold the shrimp. The server and I had several conversations about the price break I might get with no shrimp, or whether they would substitute some salmon (no) or salad (no). He came back from talking to the mgr and said yes to a shrimpless price break, but there'd be  an upcharge for the GF pasta. Whatever!
Then he brought me a plate of shrimpless fettuccine (not GF). sigh. I sent it back and prepared to wait 10+ minutes while my DH and daughter enjoyed their dinner.
Surprisingly, my GF pasta meal showed up in less than 5 minutes! I said something to the server about the speed and he just smiled. I enjoyed the heck out of that pasta.
The next day I realized they must have cooked that pasta in the pot of hot water they use for every other pasta dish. Ugh. I had a whole day of crampy toilet visits. By Monday I was better but still meh. Today I'm fine.
Their menu says they cannot guarantee absolutely zero gluten, but I think there should be an expectation that they don't use the same starch-filled water, right? What would you say to management?
50 yrs old, IBD diagnosis in spring '01. Proctitis, gastritis, ileitis.
Currently taking Pentasa (3g/day)generic Colazal (96 pills/day), Sulfazine (1.5 g/day), Prevacid, folic acid, vit. D (2K iu), flax seed oil (2 tsp/day), psyllium (1/2T daily), mesalamine enema as needed. Gluten free as of 5/30/11. Colonoscopy found no evidence of inflammation on 8/16/1

Lanie G
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Date Joined Nov 2006
Total Posts : 6030
   Posted 8/21/2013 6:28 AM (GMT -7)   
I don't have celiac disease either but I understand what you're saying. I think if you spoke to the manager personally when the place isn't busy and explained how gluten can directly affect some people's health then he might have more of any understanding. He might not know that using the same water in which regular pasta was boiled could affect someone. The kitchen staff needs to be instructed about that. It wouldn't be hard to have two pots of boiling water, one for regular pasta and one for GF.

I suppose you can blame it on ignorance. A friend of mine offered cookies made with sugar substitute, and told me I can eat them since they had no sugar. Well, fine, but it's not only the sugar that's bad for a diabetic, it's also the flour that makes blood sugar rise. She had no idea.

diabetes moderator
diabetes type 2 controlled so far by diet and exercise
very low carb way of eating
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