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<\/p>\nWhen I first started the gluten-free diet almost ten years ago, there were only a handful of restaurants offering a gluten-free menu. I dreamed of the day when it would be easier to eat out and when people wouldn\u2019t look at me like I had two heads. However, that day has come and it isn\u2019t anything like I imagined. The masses of people following the gluten-free diet because it is the latest \u201cfad\u201d has increased the number of restaurants offering a gluten-free menu, but hasn\u2019t done much to teach these establishments the serious risks of cross-contamination. There are more people being diagnosed with Celiac Disease and gluten intolerance thanks to raised awareness, and that is great! \u00a0However, I don\u2019t feel that those are the people many restaurants have in mind when they begin to offer a gluten-free menu. Unfortunately, those are the people that may suffer the consequences of so many establishments jumping on the gluten-free bandwagon and not taking the necessary steps to educate their staff and minimize the risks of cross-contamination.\u00a0<\/p>\n
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After another not-so-great experience this past weekend, I decided to write the letter below to all restaurants offering a gluten-free menu.\u00a0<\/p>\n
\nTo Whom it May Concern,<\/p>\n
Thank you for including a gluten-free menu in your offerings. I appreciate you taking any and all precautions in your establishment to keep me and my family safe. However, if you overlook some of the following basic, common-knowledge facts concerning serving gluten-free food and how to avoid cross-contamination, please don\u2019t bother to insult me. Educate yourself and your staff. This is not a fad diet for most people, this is our life. We don\u2019t choose to eat like this.\u00a0<\/p>\n
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- If you use a common fryer, your fries are not gluten-free, and neither are your tortilla, potato chips, or anything else you fry in your fryer.\u00a0<\/li>\n
- This also goes for common toasters, ovens, utensils, etc\u00a0<\/li>\n
- Picking the croutons or bread off of the salad is not acceptable<\/li>\n
- Change your gloves before touching any food that should be gluten-free<\/li>\n
- If you are using condiments with a utensil that has touched gluten, you must use new, uncontaminated condiments and clean utensils<\/li>\n
- If you cook gluten-free pasta in the same water as non-gluten-free pasta, it isn\u2019t gluten-free<\/li>\n
- If you steam vegetables with pasta water used to cook non-gluten-free pasta, those vegetables are not gluten-free<\/li>\n
- If you dust the cake pan with regular flour, your cake is no longer gluten-free (I\u2019m looking at you Cheesecake Factory)<\/li>\n
- If you thicken your omelettes or eggs with pancake batter, they are no longer gluten-free<\/li>\n
- Most soy sauce is not gluten-free, so dressings, sauces, and marinades made with soy sauce are not gluten-free<\/li>\n
- Gluten-free pizza cooked on the same surface as non-gluten-free pizza (many establishments do this)<\/li>\n
- Beer is not gluten-free, so if it is used in any dish, dessert, etc, said dish is not gluten-free<\/li>\n<\/ul>\n
Of course accidents do happen, but an accidental cross-contamination is much different than one that results from blatantly ignoring the items listed above. I choose to accept the risks of accidental cross-contamination and do so willingly so that I can have a social life.\u00a0<\/p>\n
Respectfully,<\/p>\n
Kim Bouldin<\/p>\n
Diagnosed with Celiac Disease in January 2006<\/p>\n<\/blockquote>\n
Please help make gluten-free dining out safer for those with Celiac Disease or gluten-intolerance and share this letter.<\/strong>\u00a0Feel free to copy and remove my name and sign yours\u2026maybe if enough of us call these restaurants out, they will make the necessary changes or stop offering their gluten-free menus. I would much rather a restaurant not offer a gluten-free menu and know that upfront, so I can choose someplace that has my best interests in mind.\u00a0<\/p>\n
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