If you dine out a lot, it would be a safe guess that you probably visit Outback Steakhouses regularly. Outback has always been a great restaurant for Celiacs who want to eat out.
I recently ran across an alert regarding a possible cross contamination issue with some products on the Outback menu that are believed to be gluten free so I figured I would pass it on, courtesy of Gluten Free NYC:
It is possible that some Outback restaurants might bring their brown sugar into contact with bread to prevent clumping. So it seems that, for the moment, people on gluten-free and wheat-free diets should inquire at individual Outbacks as to whether any part of an order that is supposed to be gluten-free might be made with the cross-contaminated sugar. One item to ask about would be the sweet potato; I’m not sure what else might be made with brown sugar.
Outback has offered a gluten-free menu [PDF], made in coordination with the Gluten Intolerance Group (GIG) and then GIG’s Gluten-Free Restaurant Awareness Program (GFRAP), for a number of years. The GFRAP roster currently includes 786 Outback restaurants.
Questions about possible cross-contamination in the brown sugar seem to have arisen at least as far back as April 2006.
If you eat at Outback Steakhouses, please keep this in mind.
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