Do you manage or own a restaurant and need help adopting a gluten-free menu or GF options? Are you celiac or gluten-intolerant and looking for local GF eateries or restaurants along the way on your next road trip?

Well, do I have a website for you to check out!

The Gluten Intolerant Group of North America (GIGNA) has created the groundbreaking and convenient Gluten-Free Restaurant Awareness Program (GFRAP).

How does it work? Over 1600 independent and chain restaurants participate in the program, each one receiving “extensive” publicity and resources for creating GF menus and GF menu options.  Gluten-free diners benefit, too! Just go to glutenfreerestaurants.org, click on “Find a Restaurant,” type in your zip code, and voilà! They can also find out special information about the restaurants they choose and even give feedback after their dining experience is over.

To sign up, owners and managers can fill out an online application available at GFRAP’s website, glutenfreerestaurants.org. For more information or a quote, call 253-218-2957 or e-mail GFRAP@gluten.net for more information. Prices start at $100 with the Basic Level certification—the first of three levels of accreditation.

With 8 to 10% of the U.S. population currently on a gluten-free diet, and 96% of them brand-loyal, gluten-free restaurants are sure to attract increased patronage. What’s more, we have GF and non-GF friends, too!

I’ll definitely be visiting glutenfreerestaurants.org for our next road trip. Thanks, GIGNA, for this wonderful program!

Tina Turbin

http://www.GlutenFreeHelp.info

Make sure before you take your celiac child out to dinner that the two of you eat a high-protein snack about an hour before you think you’ll be ordering your food. The hungrier you are, the more likely you will make a mistake. If you absolutely must go to the restaurant hungry, bring a gluten-free snack for your child and a snack for yourself.

Choosing the right restaurant is an important part of successfully eating out gluten-free. There are many celiac-friendly restaurant directories online. I recommend calling the restaurant when it’s not busy and speaking with the manager or chef, or both.  If you’ll be dining Italian, call ahead to see if you can bring your own pasta along. Many Italian restaurants are happy to do this.

Learn how to speak to the server. Make sure he is standing near you and can hear you clearly. Although celiac disease isn’t an allergy, it’s usually easiest to explain to your server that your child has food allergies. Always tell your server to tell the chef that your child is allergic to wheat. If your server doesn’t seem to understand, you’ll need to speak with the manager or chef. You’ll need to ask the server or chef a lot of questions.

Ask your child to pick out several items on the menu that look good, and let him know that you need to ask questions about these first because they may not be safe to eat. Make it clear that his first choice, or even his second choice, may not be okay to eat. Have your child pick out simple dishes without sauces.

Finally, make sure to warn the server about cross-contamination and its dangers. Let him know that your child’s food must be prepared on a clean surface with clean utensils. Most chefs will not realize the risks of cross-contamination unless these are made clear to them.

Going out to eat with your celiac child requires some work and planning ahead, but you’ll find that you and your child will get the hang of it in no time!

Tina Turbin

www.GlutenFreeHelp.info

“Each night, they provided the GF passengers with the next day’s menu, which was modified for us.  Even made us special soups and a flourless chocolate cake.  

“We  had pre-ordered breads, muffins, etc and they had them waiting for us.

“I’m pretty sensitive and react to the slightest amount of gluten.  For the
first time in a long time, I was able to travel and eat with relative ease. Would do it again in a heartbeat.”

“If you go: call their Special Diet people at least 30 days in advance.  There’s a GF form, where you make your bread and dessert requests.  And eat your dinners in the main dining room and stay with the same waiter.  That’s what made it much easier for us.”

Bonnie in NYC