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Gluten-Free Dining Out Tips

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Sometimes the best way to approach learning something new is with the mind of a student. Instead of thinking about how hard it is to dine out gluten-free, treat it like a new skill that, once mastered, will give you a lifetime of dining out with confidence.

Lesson 1: Have a plan.

If you know where you want to go, research the restaurant beforehand. Check their website for allergen information or a gluten-free menu. If you can’t find any information on their website, or if they don’t have one, try to “google” the restaurant and “gluten-free” to see if other people have eaten there, and if they had a good experience. Many bloggers will write about restaurant experiences, good and bad, so take what they say with “a grain of salt” because they may have a personal bias. Also keep in mind that chain restaurants vary significantly by location and staff, so one persons good experience in Atlanta does not mean you will have the same experience in Austin. If all else fails, call the restaurant and ask to speak with a manager, preferably a kitchen manager. Sometimes this is pointless because the manager doesn’t even know that the corporate office has a gluten-free menu posted to their website! Either way, take it as a learning and teaching opportunity. (The best times to call a manager are the “off” times, between 2:00pm and 4:00pm).

Lesson 2: Timing is everything.

The best time to ask for special attention from the manager and kitchen is when they are not busy. This means that the best time for a gluten-free meal is NOT when everyone else is eating. Try for an early or late meal, and just remember that if they are too busy, your requests may be lost in the crowd.

Lesson 3: No one likes to take orders.

If the restaurant has a gluten-free menu, the ordering process should go smoothly. Be aware that most servers have no clue what gluten-free means, so they are not prepared to answer questions about ingredients. I usually say “can you ask the kitchen manager if the ranch dressing is gluten-free?” instead of saying “is the ranch gluten-free?” or “will you see if the ranch is gluten-free?” simply because it clears up any confusion about who should be looking for the information. If the restaurant does not have a gluten-free menu, ask to speak with a kitchen manager, and discuss the gluten-free options, remembering to question cross-contamination practices, such as frying potatoes (French fries) in the same fryer as breaded products. When ordering, keep in mind that you are asking them to service you, and go above and beyond their normal duties. Don’t be afraid to ask questions, but do it kindly. If you get a response that makes you worry, such as “oh yeah, that should be safe” then opt not to eat it. I don’t like people making assumptions about my food. If they don’t know, then it is better to go without!

Lesson 4: Think before you eat.

When a salad arrives at the table, check for crouton pieces. If there is a sauce or fried food item that is questionable, double check the gluten-free status with the server. I always do this with pasta dishes or dishes that are also served with gluten (such as the lettuce wraps at P.F. Chang’s). I will ask “this is the gluten-free version, right?” which prompts the server to check the plate or the ticket to be sure. This has saved me several times. I am careful to say it in a polite and curious way, not accusing them of making a mistake.

Lesson 5: Be memorable for the right reasons.

A customer with a special order or request will be remembered as an inconvenience (at the very least). If you plan to return to that restaurant, leave a kind tip, and you may receive more personal service at your next visit. I have servers at my favorite restaurants that remember me and know my “usual” order! They watch for mistakes with my food and are usually the ones to catch a crouton or sauce that isn’t safe, because they know me and what I usually get.

Extra Credit:  In my experience…..

  • I always talk to the manager when eating at a restaurant for the first time, and usually on repeat visits too.
  • I request salad dressing from “the walk-in” cooler, instead of the regular salad area, to reduce the chance of crouton contamination.
  • I try to order something simple, so there are fewer ingredients for me to worry about or question.
  • I put a sugar packet under the lettuce if I get a salad with croutons. Then, when the salad comes back, I can check for the sugar packet, and see if they just picked the croutons off of the salad, or if they actually made me a new one.
  • I always tip well. The servers at my favorite restaurants remember me, and remember what I usually order, and they catch kitchen mistakes for me, giving me much more confidence in eating out.

Ruth’s Chris Gluten-Free Menu

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Over the past couple of weeks, we’ve received several requests that we research Ruth’s Chris steakhouse and publish any known gluten-free information. Because this steakhouse is found all throughout the United States it made sense for it to be the next restaurant featured here.

Official Website Menu Information: Ruth’s Chris Gluten-Free Menu
Location Finder: Find a Ruth’s Chris Location Near You

Unfortunately, a review of their official website didn’t uncover any official gluten-free menu information so I decided to do some additional research and see what I can find. Steakhouses typically have several foods which can easily be prepared gluten-free and it appears that Ruth’s Chris steakhouse is no exception.

Here are the menu items we’ve been able to confirm are gluten-free (as is the standard disclaimer, please make sure to educate your server of cross-contamination concerns):

Ruth’s Chris Steakhouse Gluten-Free Menu

Appetizers/Soups/Salads

  • Barbequed Shrimp
  • Shrimp Remoulade
  • Onion Soup (no croutons)
  • Ahi Tuna is (no sauce)
  • All salads (no croutons)
  • All salad dressings except Ranch

Entrees

  • All entrees (steaks are only seasoned with salt, pepper, and butter)
  • Stuffed Chicken Breast (no Ranch dressing)

Sides

  • All potatoes are acceptable with the exception of Au Gratin and French Fries (both are fried in the same fryer as the Onion Rings)
  • All vegetables are acceptable except Creamed and Au Gratin.

Desserts

  • Chocolate Sin Cake
  • Crème Brulee
  • Berries with Cream

So there you go. Not a bad selection at all! As always, when dining out gluten-free, do your due diligence and make sure the staff understands your needs. There are very few restaurants that are 100% gluten-free, so cross-contamination is always a risk. If you don’t feel comfortable with what you are hearing from the staff, perhaps it is best to dine elsewhere.

For information about other gluten-free restaurants menus, check out our gluten-free restaurants page.

Have you eaten gluten-free at a Ruth’s Chris steakhouse before? Please share your experience in the comments!

Gluten-Free Travel: By Road or By Air

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Most gluten-free travelers know that the first rule of eating gluten-free is to prepare in advance. Researching dining options, packing snacks, and planning meals is a part of the gluten-free lifestyle. The holiday and travel season can present a special set of circumstances that may throw seasoned gluten-free consumers out of their safety zone.

The first key to any trip is planning. Anticipate the number of meals spent at trusted restaurants, at the home of a family member or friend, or at the kitchenette at the hotel. Consider the number of days the trip will last, including travel time, and then the number of meals that will be spent at restaurants versus at home or at the hotel. Research restaurants that look interesting or offer a favorite gluten-free meal, and ensure their ability to serve gluten-free customers by checking their website for allergen information. Contact restaurants during non-peak hours and ask to speak with a manager if you are concerned about their ability to accommodate a gluten-free consumer. When dining-out trips are planned, the remaining meals can be planned without packing too much food.

Large suitcases with firm shells are best equipped for carrying gluten-free bread products, such as sandwich bread, doughnuts, brownies, or other items that could become compressed. Gluten-free pretzels, crackers, cookies, trail mix, mini peanut butter containers, and snack bars can usually fit in smaller bags, such as small suitcases for carry-on only, or backpacks. Snacks can also be transferred into smaller baggies for travel.

Most major airlines are offering peanuts in flight, along with beverages. Some are also offering meat and cheese trays or salads, but these meals usually contain crackers or breadsticks. The safest snack on a flight is something packed in advance.

Airport dining can be tricky, especially when familiar restaurants appear to offer safe choices. Remember that airport restaurants have very small kitchens, and will usually share surfaces, equipment, fryers, and ingredients. Some newsstands or snack shops carry fruit, bagged nuts or chips, yogurt, candy bars, or other possible snack options. Always read the labels and look for foods that are naturally gluten-free, such as fruit. If dining in an airport restaurant, look for foods that hold the least possible chance of cross-contamination or accidental gluten. A steak without seasoning, baked potato, and salad may be a safe choice at many restaurants. Don’t forget to consider seasonings, sauces, and salad dressings when dining at a restaurant for the first time, or an airport restaurant which may use different ingredients than the regular chain.

Traveling by car can take longer than flying, but it can also offer better control over gluten-free food options. Gluten-free bread is less likely to be damaged in the car, as is fruit, chips, crackers, pretzels, and other breakable snacks. It is also easier to pack a cooler with cold snacks, like meat or cheese. Some gas stations sell fruit, and most have chips, nuts, and candy bars that are gluten-free. Gas stations with larger food selections usually sell popcorn by the bag and have a microwave available for customer use.

Fast food restaurants are a tempting option on the road, but remember that cross-contamination and hidden gluten can be a problem. Look for salads, which many restaurants offer with croutons in a separate bag. Some chains have baked potatoes, chili, ice cream, and other items that are gluten-free. Packing gluten-free hamburger buns can make stops at fast food restaurants a little more tolerable, but be careful to not assume that meats are safe just because there is no bun or breading. The McDonald’s Angus patty contains wheat (via soy sauce), as does their grilled chicken breast. Researching popular fast-food restaurants in advance is the best way to know what is safe to order while traveling. Visit the restaurant website for allergen and ingredient information. When ordering at the location, be sure to specify the need for gluten-free food, and care in preparing food without cross-contamination.

Quick Guide:

  • Snacks to pack: Gluten-free pretzels, chips, crackers, cookies, trail mix, energy or snack bars, fruit, and nuts.
  • Gas Station Options: Fruit, nuts, chips (Funyuns, Fritos, Lay’s Stax), candy bars (Snickers, Butterfinger, Hershey’s).
  • Restaurants: P.F. Chang’s China Bistro, Outback Steakhouse, Chili’s, Bonefish Grill, and Carrabba’s are all national chains with gluten-free menus.
  • Fast Food: Possible options include
    • Wendy’s- chili, baked potato, grilled chicken, salad, and bunless burgers
    • McDonald’s- side and Cesar salad (no chicken), some bunless burgers (NOT Angus patty), hot fudge sundae
    • Taco Bell- tostada, pintos and cheese, Mexican rice (per Taco Bell website)
    • Arby’s- chopped Italian salad, chopped turkey club salad, (the grilled chicken on the farmhouse salad is NOT gluten-free), roast beef meat, milkshakes

This list is not all-inclusive, and ingredients can change or vary by location. Check out our gluten-free restaurants page for up-to-date information or ask for ingredient information at the specific restaurant location.

For additional information about safely traveling while gluten-free, check out our gluten-free travel page.

Biaggi’s Gluten-Free Menu

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Biaggi’s is a large restaurant chain that recently came to my area, so I was excited to hop online and learn that they offer a gluten-free menu (PDF) on their official website in a conveniently printable format.

Official Website Menu Information: Biaggis Gluten-Free Menu
Location Finder: Find a Biaggi’s Location Near You

So far I’ve only been able to go once (it is a little pricey) but the food was excellent. I had Spaghetti Marinara which was very good. Next time I go back, I plan on trying one of their gluten-free pizzas which it appears they make themselves.

As always, when dining out gluten-free, do your due diligence and make sure the staff understands your needs. There are very few restaurants that are 100% gluten-free, so cross-contamination is always a risk. If you don’t feel comfortable with what you are hearing from the staff, perhaps it is best to dine elsewhere.

For information about other gluten-free restaurants menus, check out our gluten-free restaurants page.

Have you eaten at Biaggi’s before? Please share your experience in the comments!

Bertucci’s Gluten-Free Menu

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Bertucci’s is a growing restaurant chain with over 90 locations throughout the United States. Due to this growth, it looks like they got the attention of the Gluten Intolerance Group (GIG) which helped them to create a gluten-free menu and make it available to the Celiac community on their official website.

Official Website Menu Information: Bertucci’s Gluten-Free Menu
Location Finder: Find a Bertucci’s Location Near You

If you have a Bertucci’s Italian restaurant in your area and plan to visit, here are the foods that should be safe to eat:

Bertucci’s Gluten-Free Menu

Appetizers

  • Shrimp Scampi Appetizer – Tender shrimp simmered in a light garlic cream sauce. Order without grilled crostini.
  • Mussels Caruso – North Atlantic mussels cooked to order in your choice of a fragrant herbed white wine sauce or our spicy plum tomato sauce. Order without grilled crostini.
  • Antipasto Misto – Brick oven-roasted peppers, zucchini, artichokes, olives, prosciutto, fresh asparagus, broccoli, fresh mozzarella, and grape tomatoes served with baby field greens and balsamic vinaigrette.

Salads

  • Insalata – Mixed leaf lettuce, grape tomatoes, cucumbers, red onions, black olives, and Romano cheese.
  • Salad Vivaldi con Pollo & Bello – Baby field greens tossed with balsamic vinaigrette, grape tomatoes, roasted olives, and red onions, topped with grilled chicken and roasted Portobello mushrooms.
  • Tomato & Mozzarella Caprese Salad – Grape tomatoes and fresh mozzarella mixed with extra-virgin olive oil and herbs, over a bed of baby field greens tossed with balsamic vinaigrette.
  • Caesar Salad – Crisp romaine lettuce and Bertucci’s own Caesar dressing. Topped with shaved Italian cheese. Anchovies upon request. Order without garlic croutons.
  • Grilled Chicken Chopped Salad – Grilled chicken on a mix of chopped romaine and iceberg lettuce, cucumbers, zucchini, onions, green peppers, carrots, plum tomatoes, and Romano cheese tossed with a gorgonzola cheese dressing. Garnished with a cilantro pesto sauce.
  • Venetian Spinach Salad with Grilled Chicken – Grilled chicken breast on top of a bed of spinach, grape tomatoes, red onions, shredded Romano cheese, and balsamic vinaigrette.
  • Salad Giardino with Grilled Chicken – Grilled chicken breast on a mix of field greens tossed with grape tomatoes, carrots, cucumbers, green peppers, red onions, olives, shaved cheese, and balsamic vinaigrette.

Soup

  • Sausage Soup – A hearty soup with rice, spinach, tomatoes, and sausage.

Entrées

  • Grilled Steak & Chicken Combo – A combination plate with 6 oz. of sliced flat iron steak, grilled, cooked to medium, and a grilled lemon-thyme chicken breast over diced Tuscan tomatoes. Served with fresh asparagus and red-skin mashed potatoes.
  • Filet Mignon with Chianti Sauce – 8 oz. center-cut beef tenderloin grilled to order, flavored with herbed butter and a Chianti sauce. Served with red skin mashed potatoes and fresh asparagus.
  • Balsamic Chicken – Grilled chicken breasts drizzled with a balsamic glaze. Served with string beans and red skin mashed potatoes.
  • Pollo Sanremo with half Insalata – Grilled chicken breasts cooked in a light lemon sauce with roasted black olives, thyme, and capers. Served with asparagus and a half Insalata.
  • Grilled Salmon Fillet – A grilled fillet cooked with lemon butter and fresh herbs. Served with string beans and red skin mashed potatoes.
  • Salmon Florentine – Norwegian salmon fillet brick oven-roasted with white wine, lemon, and caper sauce on a bed of wilted baby spinach.
  • Eggplant Parma with String Beans – Eggplant layered with tomato sauce, provolone, and grated Romano. Served with a cup of sausage soup or half Insalata.

Side Dishes

  • Spinach & Artichokes – A delightful combination, gently sautèed with roasted garlic butter sauce and sprinkled with cheese.
  • Broccoli Romana
  • Fresh, crunchy florets flavored with roasted garlic and lemon wine sauce. Topped with grated Romano cheese.
  • Red Skin Mashed Potatoes – Freshly prepared red skin mashed potatoes.
  • Roasted Tuscan Vegetables – Brick oven-roasted peppers, artichokes, zucchini, eggplant, broccoli, diced tomatoes, and roasted garlic.
  • Fresh Asparagus – Tender asparagus with a touch of butter and Romano cheese.
  • String Beans – Sautèed with a touch of butter.

Desserts

  • Bomba – Vanilla and chocolate gelato wrapped in chocolate with almonds and a red heart of maraschino cherry. Served open with a dollop of whipped cream and chocolate sauce.
  • Chocolate Budino – Rich and creamy, bittersweet chocolate mousse finished with whipped cream.

Have you had a chance to try the gluten-free menu at Bertucci’s?   Please write a review or share your experience in the comments!

As always, when dining out gluten-free, do your due diligence and make sure the staff understands your needs. There are very few restaurants that are 100% gluten-free, so cross-contamination is always a risk. If you don’t feel comfortable with what you are hearing from the staff, perhaps it is best to dine elsewhere.

For information about other gluten-free restaurants menus, check out our gluten-free restaurants page.