HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
Baking and Cooking Tips
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes

Home | Blog | Do you eat gluten-free at non-gluten . . .

Do you eat gluten-free at non-gluten-free establishments?

Printer-Friendly Format

Photograph © Serghei Starus

June 7, 2012

Hi Folks! Today someone asked me if I ate at restaurants and bakeries that also serve non-gluten-free foods.

My answer is complicated. There are some restaurants I eat at with little worry and others that I'd never, ever dine at, even though they offer a "gluten-free" menu.

What's the difference? For me, it all comes down to awareness. As you know, a food can be naturally gluten-free but as soon as it comes in contact with gluten (crumbs, flour) it's no longer gluten-free. Some restaurants take great care to prevent cross contact with gluten foods. Others? Not so much.

With gluten-free gaining in popularity, you need to be careful. Really careful.

I always ask how they handle gluten-free foods. Here are some questions I ask the server or manager:

  • Do you use separate pans for cooking the food or is it all prepared on the same grill? 
  • Do you change your gloves before handling gluten-free food?
  • Are separate utensils used for cutting gluten-free items? Do you cut gluten-free foods on a different board than regular menu items?
  • If something is fried, like french fries, do you have a dedicated fryer? 
Usually after chatting with a server or manager for a minute or two, you can tell if their "gluten-free" really is gluten-free.  

As for bakeries, I've yet to find a safe non-gluten-free bakery serving gluten-free baked goods. It's really hard to contain flour. (I used to work in a bakery. Trust me, flour gets *everywhere*.) So I avoid bakeries that sell both gluten-free and non-gluten-free items. Could this change? Of course. If a bakery had a separate room and mixer for their gluten-free baked goods, and stored their gluten-free items in sealed containers, I'd be okay with it.

How about you? How do you decide if a restaurant is safe or not? Let's chat about it in the comments!

Talk to you soon!


Printer-Friendly Format