Do the Gluten Free Community a Favor….

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“Find Me Gluten Free” for iOS (also available on Android), is my go-to app for finding gluten free restaurants.  I love the user reviews and ratings as well as the “find near me feature”.

If you decide to give it a try, I would encourage you to rate and review restaurants you go to, both good and bad.  If it’s a good location, also head over to the more mainstream yelp.com and give it a good review there.  You can also suggest new restaurants for Find me Gluten Free to add to their list.  We want to spread good information and support great gluten-free-friendly businesses.

When you rate an add businesses on Find Me Gluten Free you are doing the gluten free community a service.  We learn from your experience and you learn from ours.

“Find Me Gluten Free” on iTunes and Google Play

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A Celiac Walks Into a Chipotle…

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When I was first diagnosed with Celiac Disease I was happy that I apparently had at least some options at Chipotle Mexican Grill.  After all, the only gluten containing food item on the menu are the flour tortillas.  Bowls and corn hard shell tacos are both viable gluten free options.  Yay, tasty food!

As I learned about Celiac disease, food preparation and my own symptoms I started re-thinking how I order at Chipotle.

The most well trained Chipotle employees will immediately wash their hands and change their gloves when you identify yourself as a Celiac Disease sufferer.  If they are well trained they will also follow you down the line to complete your order.  That minimizes cross contamination risks and means not every single person needs to wash hands and change gloves.

The question that I asked myself is… what good does it do if they wash their hands and change their gloves?  The only thing that really helps with is when they touch the bowl when they first pick it up or move it.  They’re still using the spoons and the same tubs of ingredients.

The next thing that I’ve heard is… ask them to change spoons.  Okay, another step forward.  There could be something stuck to the spoon that gets on the person’s hand or drops into your food.  We’re still left with possible prior cross contamination of food that’s on the line.

I’ve sat and watched the line and how they handle spoons and what not.  Spoons touch the flour tortillas and go back into the ingredients.  They also choke up on the spoons when they’re holding them so their hands are close to the serving end.  The bins are deep enough that the area they just touched goes deep into the bin.

The cheese and lettuce are served by hand.  The same hands handle flour tortillas.  It doesn’t matter if the person making your bowl just washed their hands and changed their gloves, the people who just handled lettuce and cheese for previous orders did not.

Let’s face it… even though there’s only a single gluten containing ingredient… gluten is getting into everything on the serving line.

I’m not saying this is a general food safety or sanitation issue.  It is not.  It’s a gluten cross contamination issue.

Can you still eat at Chipotle?  The answer for me, a Celiac [About Me], is yes.  Here’s how…

  1. I identify myself as someone with Celiac Disease at the beginning of the ordering line.  I do that purposefully, even though they may not know what that means (they may be more familiar with gluten allergy or gluten intolerance).  I wait for their reaction.  Using the word disease let’s them know this is a serious situation and it gives them a chance to absorb that even if they don’t understand what it is.  If need be I follow up with an explanation.
  2. The most well trained employees will immediately wash their hands and change their gloves.  If they do not do this, kindly ask them to, or… you may want to ask to talk with a manager at this point.  They may alert other workers to the fact that a gluten allergy is being prepared.  I know allergy isn’t technically correct, but practically speaking that doesn’t really matter.
  3. I inform the person making my bowl that I am extremely sensitive to gluten and I would like my bowl made from previously unused tubs of ingredients using clean utensils.  The best of the best will do this without being asked, but don’t assume that will happen.  Fresh bins of salsas, beans and other toppings are refrigerated under the line or kept warm in the back.  The only thing they may not have are fresh tubs of meat selections.  They do have reserved and covered tubs on the hot table, but it’s possible that they could be running behind and not have an fresh tub available.  You could either step out of line and wait for fresh meat to be ready or go vegetarian for the day.

In my opinion washing hands and changing gloves aren’t enough to make a safe meal.  Changing spoons is also mostly frivolous.  There is too much gluten flying around and cross contaminating food.

I’ve found Chipotle staff to be generally helpful, respectful and caring.  I do eat there even though I am very sensitive but ask them to wash their hands, change gloves and only serve me fresh ingredients from previously unused containers, using clean utensils.  They have always been willing to do this for me.

If you have an issue with explaining your situation or you feel uncomfortable about the way your food is being prepared, I’d suggest that you ask a manager to prepare your meal.

Going during slower times can help.  If you feel uncomfortable explaining all of this on the spot or want to make sure they know you’re coming just give the restaurant a call beforehand.

Also use Find Me Gluten Free to give a fair review of Chipotle and other restaurants so the rest of the gluten free community can learn from your experience.

As always be kind, thankful and reward good service by tipping and by sharing praises.

Visit Chipotle’s Website

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Restaurant Fail… If they can’t make it Celiac Safe, they shouldn’t plate it

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I’m fresh from returning for an overall great trip to Seattle.  Look for a sizable trip report soon.  Also: Trip Reports tag.  I did want to tell you a quick story about a bad experience that I had in hopes that you’ll learn from my misfortune.

The primary reason we went to the Seattle area was a family function.  We flew from the Midwest to Seattle.  The family function had an associated luncheon with it.  Great… that’s always fun for a Celiac [About Me].

I called the restaurant a few days in advance and spoke with the Chef.  He was polite and respectful.  I asked him if he knew what Celiac Disease was and he said… not really, could I tell him about it.  I explained it in general and let him know that I’m very sensitive to even small amounts of gluten.

After chatting, he told me he didn’t feel comfortable providing food to me.  Surprising, since this was an actual Chef at what appeared to be a well-rated and moderately expensive restaurant.  Nevertheless, I would have rather heard this vs sweet nothings combined with sickness from gluten.  He suggested that I bring my own food in and they would plate it.  Good solution.  I asked him if I should just ask for a plate and he said that he would prefer that I give them the food for plating.  Ok.

The morning of the event I drove 25 miles in the wrong direction to get a gluten free breakfast at a highly rated Seattle based dedicated gluten free restaurant.  It was delicious.  The restaurant also prepared and packed up a lunch for me.  Yay!  I have no doubts that the lunch I received was gluten free and Celiac safe.

Upon arriving at the luncheon, I spoke with staff to let them know I was there and went over plating my food.  They immediately knew who I was and what my situation was.  They expected to see me and seemed to have it under control.  The last thing I said before giving them my food was… that whoever touched my food needed to wash their hands and change their gloves prior to doing so.

Upon receiving the food (a panini and a cup of soup), I knew that the food had been warmed up.  My assumption was that this had been done in a microwave (wrong).  Within a couple hours, I became certain that I had been poisoned by gluten.  I would say it was a small amount of cross contamination.

I emailed the manager about this.  He was apologetic and confused at what happened.  He said that “kitchen staff had washed their hands multiple times” preparing my food.  Wait.. preparing my food?  I was already told that the restaurant didn’t have the capacity to safely prepare my food.  Their task was to… put it on a plate.  Yet, they felt the need to “play chef” and contaminate my food.  Note that he (rightly) never disputed the gluten free status of the food I brought.

This leads me to a new rule that I’ve made up for myself… If they can’t make it then they shouldn’t plate it.  If a restaurant staff isn’t trained to understand basic food safety, including cross contamination, then they can pretty easily botch anything up.  If you’re in a similar situation to me, I’d say skip the eating altogether. If for whatever reason you feel that they must plate your food then I would suggest that you talk directly with a Chef or cook and walk through every single step that the food will take.

Lesson Learned.

I had a good discussion with the management and asked them to commit to discussing this issue among their team.  They agreed.

AlsoGluten Free Dining Out Cards (English and Spanish Edition) – Review

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Restaurant Correspondence: Culver’s

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Prior to being diagnosed with Celiac Disease Culver’s was a favorite spot when we were hungry for a burger.  Culver’s is a Midwest Chain, but is quickly growing beyond the Midwest – Culver’s Website – locations

I knew that Culvers had a gluten free bun (I believe it’s Udi’s).  That is available for $1 more.  I ate there early on (prior to being officially diagnosed) when I was trying to eliminate gluten – without really knowing how pervasive the stuff is.  The bun was served to me in a separate wrapped package.  All in all it was a pretty tasty bun.

I was interested to know what cross contamination procedures, if any Culver’s has.  So, I used the customer contact from to ask.

A challenge to Culvers…  After reading their response, my biggest concern is with the toppings.  They do say they are held in separate containers to limit cross contact, but I read that to mean cross contact with other ingredients, not necessarily gluten.  I call upon Culver’s to implement an allergy protocol that includes equipment and training to serve a safe meal to gluten intolerant people.  There’s no reason why select toppings couldn’t be obtained from untainted stores.  That combined with washing hands and changing aprons would go a very long way.  I invite Culver’s to rethink this for the good of millions of Americans who have issues with gluten.  I would be happy to be the first one to spread the word after it’s implemented.

Note: This is their response to me personally and does not (as far as I know) constitute an official company position on the matter.  You should talk to Culver’s directly for up to the minute information.  You should also verify ingredients and procedures with each restaurant prior to consuming.  Policies, procedures, menu offerings and ingredients change over time.

Response dated 5/18/16:

Thank you for taking time to contact Culver’s. Attached is a Gluten Guide which identifies menu items that do not contain gluten. Condiments including pickles, lettuce, tomatoes, onion and cheese are held in a separate container to limit cross-contact with other condiments; ketchup, mustard and mayonnaise will be provided in packets. Individuals preparing a gluten friendly meal must wash their hands prior to handling any ingredients and the bun is served in a sealed package for you to assemble your sandwich. None of our restaurants have a dedicated fryer for the Crinkle Cut Fries. We recommend guests concerned about cross-contact avoid the fries.

Food safety is a top priority in our restaurants. Similar to other restaurants, we are not allergen-free environments and there is a potential for cross-contact in our kitchens from normal preparation and cooking procedures. We ask that you inform the cashier of your food allergy or special dietary need when ordering so we can take extra special care when preparing your meal.

We hope this helps!

Best,

Sarah

More info – Culver’s Allergen Grid | Culver’s Mindful Choices Around Gluten

Always check ingredients to confirm gluten free status.  If in doubt, contact the manufacturer with questions.

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We do something new – food safety advocacy

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I just updated our Topics Covered page.  That is, in a sense, or expanded mission statement.

One of those changes was…

“Act as an advocate for safe food and practices for the Celiac and Non Celiac Gluten Sensitive (NCGS) community.”

Why? There are some awesome food options – both for home use and preparation and celiac and NCGS friendly restaurants.

There are also some pretty crummy restaurant options.  I don’t mind if you, as a restaurant, say to me… we don’t have any safe options for you, you really need to move on.  I understand that you see this as a financial decision.  You’ve decided that the customer base that cares about this isn’t large enough to accommodate.  That’s fine.  I don’t love it, but I can respect it.

My favorite option is of course… a restaurant that serves delicious, high quality food and does it in a way that’s safe for people who are sensitive to gluten.  Case in point… Mellow Mushroom

Three negative experiences that I don’t care for…

  1. To be dismissed, demeaned or laughed at.  I think that this is sometimes a defense mechanism for people.  They may not intend to be mean or rude, but they truly have no idea what you’re talking about.  That causes them to act poorly instead of taking the time understand.
  2. Rushed, uncaring responses.  I understand the restaurant business can be hectic and busy.  If you don’t have time to talk to me, just tell me you’re not a safe place or that you don’t care.
  3. Being told everything is going to be fine and dandy, that your restaurant has safe procedures, that you’re going to “take care of it yourself”, etc.  Only to get sick.  Either do it or don’t do it.  Don’t tell me you’re doing it to get my money and then make me sick.

Food safety is an important issue regardless of gluten issues.  Restaurants, should be trained how to handle food safety.

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Nima Portable Gluten Sensor from 6SensorLabs – 20% Discount + Beta Testing Updates

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The Nima Portable Gluten Sensor from 6SensorLabs is a pocket sized lab that you can take with you to test gluten content of food.  Put the food in question in a one time use capsule and two minutes later Nima will give you results.

“Designed in San Francisco by a team from MIT, Stanford, Google, and Nike. Nima brings together the best in chemistry, engineering, and design.”

Nima is being offered at a 20% discount while in pre-order

I pre-ordered mine a while back and am looking forward to having an easy tool to use to test gluten content!

Check it out – Nima Portable Gluten Sensor

Nima just released a news update about Beta Testing, Check that out – Nima Beta Testing: Feedback Highlights

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Thoughts About: Triumph Dining Gluten Free Dining Out Cards – English and Spanish

51j3EVs0IDL._SX271_BO1,204,203,200_Gluten Free Dining Out Cards (English and Spanish Edition) by Triumph Dining

These cards help to explain to restaurant staff (in both English and Spanish) that you need to dine gluten free.

I posted about these earlier in April and said I planned on picking some up since I have a trip planned to Central America, specifically Guatemala.

Well, I did order them and have had a chance to take a look at them.  I’ve been apprehensive about going to a country where I do not speak the language (I do speak a little spanish… a little) with Celiac Disease [See: About Me].  It’s not the traveling itself that has me on edge, I love to travel.  As always… It’s Celiac that’s the issue.  This is my first major trip since being diagnosed.

These cards have put me to ease, by a good bit.  They are much more detailed when I compare them to free cards or apps I’ve found.  I don’t want to publish a picture because these are a work of Triumph Dining and I don’t want to give away their hard work.  The cards contain the following sections.. First: A statement telling the waitperson that I have celiac disease and that I must eat a special diet.  It asks for their help to do that.  Then… “I Cannot Eat”, “Please Check” and “I can eat”.  Each of these areas contain additional information and examples.  There is a “Thank you” statement and finally a section on cross contamination.  One side of the card is in English and one is in Spanish.

 

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Triumph Dining Gluten Free Dining Out Cards + I’m Going to Guatemala.. Got any Tips?

51j3EVs0IDL._SX271_BO1,204,203,200_Gluten Free Dining Out Cards (English and Spanish Edition) by Triumph Dining

These cards help to explain to restaurant staff (in both English and Spanish) that you need to dine gluten free.

I’m picking these up in preparation for an upcoming trip to Guatemala.  Any tips for eating safely and successfully in Latin America?  Let me know – I’d love to share.

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San-J Organic Tamari Gluten Free Soy Sauce – Travel Packs

San-j Organic Tamari Gluten Free Soy Sauce Travel Packs 20x1/4fl.oz

SAN-J gluten free soy sauce in convenient travel packs.  You get (20) .25 ounce packs.

Generally speaking, these will be more expensive than the regular bottled version, but they are convenient for eating out and travel.  What other travel size sauces (salad dressing, bbq, A1, mayo, etc) do you use?  Any other travel tips?  Let us know

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Nima Portable Gluten Sensor from 6SensorLabs – 20% Discount

103265017-nima4.530x298

The Nima Portable Gluten Sensor from 6SensorLabs is a pocket sized lab that you can take with you to test gluten content of food.  Put the food in question in a one time use capsule and two minutes later Nima will give you results.

“Designed in San Francisco by a team from MIT, Stanford, Google, and Nike. Nima brings together the best in chemistry, engineering, and design.”

Nima is being offered at a 20% discount while in pre-order

I pre-ordered mine a while back and am looking forward to having an easy tool to use to test gluten content!

Check it out – Nima Portable Gluten Sensor

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