Do you know what gluten free precautions to look for when you dine out in a restaurant? I thought I did until I decided to call around and see how much the restaurants knew. Some were great; others were downright scary!
This post may contain affiliate links. Please read our Disclosure Policy.
Dining Safely Gluten Free to Avoid Cross-Contamination
I have been both stunned and amazed at what restaurants say they know about gluten cross-contamination.
Please don’t get me wrong. Many restaurants understand how important it is to prevent cross-contamination in the kitchen. I love talking to those restaurants. They make me feel like we are speaking the same language. Other ones scare me.
If you are new to gluten free, I have a great introduction to gluten free living article to help get you started. There are lots of gluten free resources on my blog as well.
Drum roll, please……I will start with the #10 most scary thing and work my way to the worst, #1.
10. “How long are you going to be on this gluten free diet?”
Wow, where do I start? How about for the rest of my life?? As much as I am thankful for the gluten free diet “fad” for helping get companies to put out more gluten free products, it set back those who need to eat gluten free for medical reasons.
Restaurants don’t know how to differentiate between gluten free for a diet vs. gluten free for medical reasons. Have you been asked how allergic are you? Or even better, #9.
9. “Are you allergic or just trying to lose weight?”
I kid you not. Someone asked me that over the phone. When I replied, “Yes, I really am allergic,” the staff told me I should tell my wait person when I come in that I have a real allergy so they can take precautions.
Really? So, if I interpret that correctly, this restaurant only takes safe gluten-handling practices seriously when you tell them you have a real gluten allergy. What if a gluten free diner in this restaurant doesn’t know what to specify?
8. “Our kitchen is too small to use separate pans and utensils.”
This is a common problem for restaurants in the Bay Area. I am not sure I fully understand why a restaurant would make an effort to accommodate gluten free diners if they can’t do it safely. I am trying to visualize a cook line. It would surprise me if a cook didn’t switch pans and utensils as they cooked each order.
No restaurant would use a pan to make chicken marsala, then use the same pan to make a scampi order, so I don’t understand why it is hard to switch to sterilized pans and utensils for gluten free orders. You have to switch to clean pans after each order anyway.
7. “Flour is in the air, so nothing on our gluten free menu is really gluten free.”
I understand this completely. Flour can stay in the air for up to 24 hours. Unless you make the gluten free items in a separate area, it is impossible to keep things perfect. I also appreciate the restaurant’s honesty in telling me this.
My main question is, why have a separate gluten-free menu? Wouldn’t it be better to state that you can modify menu items and have the server explain potential cross-contamination to diners? This dialog could be a valuable tool to help the diner understand the risks and make an educated choice.
6. Restaurant: “Our restaurant makes gluten free pizzas in a separate area in our kitchen, away from our regular pizzas. We have separate pans, cutters, and paddles for gluten free pizzas.”
Me: “Wow, it sounds like you know what you are doing to keep gluten free customers safe. Do your chefs change their gloves before they start to make a gluten free pizza?”
Restaurant: “Oh, I never thought of that. I should let my District Manager know.”
Well, kudos to the manager who saw value in my question. I hope this information about changing gloves makes it to all of the pizza restaurants in this chain.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Check out all of my gluten free safe dining tips, so you know what to look for when dining out.
5. “I had a friend eat it, and they seemed okay.”
Seemed okay? What does okay look like? Many reactions happen internally hours or even days after ingesting gluten.
4. Restaurant: “We prep and cook our gluten free pizzas on a separate sterilized mesh.”
Me: “So you put the gluten free pizza dough on a sterilized mesh, and then you take that gluten free pizza on the mesh and put it down on the same counter where you put the meshes that had wheat pizzas on? Can’t wheat flour go up through the holes in the mesh?”
Restaurant: “That is why we don’t guarantee our gluten free pizzas are gluten free.”
Am I the only one who thinks this is strange? Why have gluten free pizza if you are going to contaminate it? It seems like a wasted effort on the restaurant’s part. Maybe they should put a sign on their menu next to their gluten free pizza listing and refer to #9 above. It could say only eat our gluten free pizza if you are on the gluten free diet as a fad diet.
3. “You should be safe. It is made out of wheat, not gluten.”
I will never eat at this place. They have not taken the time to educate their staff.
And now the top two scary things restaurants have said to me:
2. Restaurant: “We pre-cook gluten free pasta in freshwater. When someone orders a gluten free pasta dish, we warm the pasta back up in the boiling water on the stove.”
Me: “Is this boiling water on the stove fresh or designated only for gluten free pasta?”
Restaurant: “No, it is the same water we use for all pasta.”
Me: “You do realize you contaminate the gluten free pasta when you warm it up in the same water you warm up wheat pasta, right?”
Restaurant: “Wow, come to think of it, you are right.”
Me: “You need to change that policy. You could make someone really sick.”
I was speechless after this conversation. At least this restaurant manager thanked me. I hope this is corrected ASAP.
1. “As careful as we are, if my kids had a problem with gluten, I wouldn’t let them eat out knowing what restaurants do.”
Wow! As a parent of gluten-intolerant kids, this one scared me the most. What am I supposed to think? His comment left a LOT out there. What do restaurants do? Which restaurants was he thinking about when he said that? I need to find out so I can avoid those places.
So there you have my list of The Top Ten Scary Things Restaurants Have Said To Me. As you can see, gluten-free is misunderstood in the restaurant world.
This subject is near and dear to my heart. It is why I started this blog in the first place. Please visit my restaurant database and click on restaurants in your area. You can see what their safe gluten-handling policies are.
Use this blog as a guideline to ask the right questions when you go out to eat. And lastly, please help me get the word out. Restaurants don’t understand that misleading statements can make a gluten-intolerant person sick.
I would love to hear what restaurants have said to you! I also have 100s of easy gluten free recipes to check out!
This post was updated from an old November 2013 post with a lot more information.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
One chef in a restaurant recently said to me with a sincerely concerned expression “Oh sorry you can’t eat that. It has potato in it. Very starchy”!!!!
Wow Oceana, it shows how much training is still needed in the restaurant world.
often, servers assume rice has gluten.
Funny But True Story:
I went into Panera’s to get something to eat. I asked the girl if they had anything Gluten Free, She said, “Only Salad” so I said ok, I will have a salad with plain olive oil – nothing else. So, I go and sit down.
The waiter comes over and serves me and my friend. In front of me he puts my salad, Croutons on salad and bread on the side..this is how the conversation went…
Me: Excuse me, I ordered a Gluten Free salad, why is there bread on my plate and croutons on my salad? (very politely)
Waiter: Sorry we do not sell Gluten Bread.
Me: Really, No Gluten Bread?
Waiter: Sorry, no gluten bread.
Me: Do you know what Gluten Bread is?
Waiter: A type of Special European Bread.
Me: (laughing and wanting to cry), so I explained to him and he still did not know, and so I asked to speak to the manager.
Manager: (manager asks) Can you please tell me what Gluten and Gluten Free is?
Me: ok, have a seat…
Wow….I am impressed, had I not acted on my hunch that this was Gluten bread and not a Gluten Free Salad I would be VERY sick right now!
I could see they both felt very bad when they realized how it could have gotten me sick… The owner ended up giving me a free drink and a free cookie, which I had to explain was Gluten, LOL
Oh wow Christina….I may need to use this in a future article. I am so sorry you had to go through this, but you definitely helped future gluten free customers by educating the manager. Thank you for sharing your story 🙂
As someone who is both a server and sufferer of severe gluten intolerance, I am frustrated on a daily basis. I can’t tell you how many times I go out of my way to make sure our line cooks change their utensils, gloves, etc, go out of my way to open new bags of lettuce so I know there are no errant crumbs, etc. only to go back to the table and see my “gluten free” customer taking a bite of his/her neighbor’s bread.
I understand why some of these answers are so ridiculous, because honestly, when we are slammed and I am running around like a chicken with my head cut off but I manage to find the time to ensure your food is safe and you eat a crouton off your neighbor’s salad… I want to scream. It ruins servers for people who really need that extra attention and time- myself included. Servers get disillusioned because honestly, the majority if the time a customer tells us they have an allergy, they don’t. It is horribly frustrating for those of us with legit medical issues.
The gluten free fad has opened up many options, but it’s all for nothing when the followers of that fad ruin it for the rest of us by making it seem like it is not a big deal.
Hi Amy, I agree with you completely that it is really hard for restaurants. I really like when the restaurant asks me if it is an allergy. This helps them understand what I need to stay safe. People who cheat in a restaurant after asking for extra precautions for their gluten free order give those of us who get really sick from gluten a bad name. I waited tables all through high school and college and I know it can get crazy busy.
I am grateful for the steps you take. I hope I get to try the restaurant where you work sometime 🙂 I really appreciate that you took the time to comment. Thank you!
Horrifying! I’m not gluten free but as a new vegetarian, I’m terrified to eat out now. I have to double check everything. And when my fiancĂ© told me he saw a cashier doubling as a server dip her beef greased glove into the ice to put it in the ice machine I got sick at the immediate thought. These people scare me!!
One of our favorite local restaurants changed hands. I was skeptical about GF options at the new place, so I called & FB messaged about GF options. They told me that had plenty, but hadn’t printed it up in a separate menu yet. That seemed reasonable, so Dad & I tried to eat there. I made sure we went during off-peak hours. We were actually the only customers there. I explained why we are GF to the waitress & she said okay. We looked over the menu. I ordered based on the menu descriptions. NO WHERE on the menu did it mention that all plates are served with a yeast roll on them, nor did the waitress mention it, even after I asked about croutons on the salad & that they not be added to ours. She bought out our plates with the UN-predisclosed yeast rolls. I reminded her that we are gluten free. She looked at me like I had six heads. I said, “We can’t have the rolls; they aren’t gluten free. We also can’t eat any of the food they are touching.” (The rolls were laying on top of parts of our meals.) She said, “They don’t have wheat; they are yeast rolls.” I should have left & nowadays I would, but this was early in my GF journey. I explained that the yeast rolls also contain wheat. She didn’t believe me & got the owner who also tried to tell me they were GF. I KNEW better, because I have seen these rolls a million times. The local food distributor sells them & they are made by a popular company. They finally agreed to take our plates to the back & fix them. (Heaven only knows what they did.) The owner did apologize when he brought our plates back out, because he had read the ingredients while in the kitchen. I do know that we were glutened & left without finishing our meals, because we were so sick. We have not returned, will not return, & I have warned all my local friends, & put reviews everywhere online.
Wow Susan, that is scary that a restaurant had no idea that wheat was in a roll. Worse that the manager was so unwilling to believe you. I like to use Yelp to warn fellow gluten free diners about a place I get sick at. I am glad you like to do that as well, it helps protect people from getting sick.
Yes, please, GF pasta places in San Francisco desired. Years ago, I found that an extremely well-known pasta chain used the same pots of water for gluten and GF.
I have found the same thing, it is awful.
I spent the night in a large SF teaching hospital. I explained that I had to eat GF. The nearby special ward kitchen offered to fix me a GF meal. A small plate arrived — with two beautiful dinner rolls on top. The kitchen person said he put them on because my meal looked so plain and skimpy. He meant so well!
Wow…I haven’t heard that one before.
I was at a restaurant in Vegas for dinner. I asked the hostess if they had any GF items. She pointed out the Steak and Eggs and apologized they didn’t have more. I was fine with Steak and Eggs for dinner, so we asked to be seated. The waitress when I tried to order said the Chef got mad at her the last time she placed an order for that after 11am. I understand pancakes or something being a problem, but Steak (uhhhhh) and eggs… really? With a bit of sarcasm I asked if she would find out what else would be a viable option. She went to check.
She came back to me and said I could have any of their friend items. Very skeptical but excited I replied “Oh! Really?? Like what?????”
She suggested the fried macaroni or mozzarella sticks. I attempted to inform her that pasta is made from wheat. With a very blank look she apologized and said she didn’t know why he (the chef) offered that then.
They did let me order the steak and eggs.
That is an awful experience Mary. I hope you had some positive dining experiences in Vegas as well. I can recommend a few places that do understand how to prevent cross contamination in Vegas if you need. Please let me know.
I’ve had a waitress telling me that they cook gluten free pasta in the same water as wheat pasta. Her manager told me they don’t. I try to never order gluten free pasta out since I wouldn’t even know if it’s actually gluten free.
And I was also asked if I’m allergic to gluten or just on a diet.
Elizabeth,
I hear your pain. This has been so frustrating for me. I am so tired of getting sick because a restaurant misled me. I am hoping my article will help give gluten free diners some ideas of the questions to ask when they go out to eat. Restaurants don’t understand how their misinformation can cause unnecessary pain and sickness for those who can’t eat gluten.
Thank you for your comment 🙂
Sandi
We went to a chinese restaurant that had GF pasta I asked to see the label – it had wheat starch in it- Duh…
……sorry hadn’t finished lol! I was going to add that my favourite restaurant quote is ” how allergic are you?!” Arghhhh had that asked in a few places!
I have had some of those, it’s scary isn’t it!