Describing what gluten is doesn’t have to be a challenge!
Hello my name is Jen and Welcome to my Love Food Blogs. Recently the Glutafin Gluten free foods facebook members were discussing how they described what gluten free is to the waitress when eating out. Most of the feedback was about keeping it short and emphasising about it damaging the intestine, cauising pain and preventing you from absorbing nutrients from food.
There is more information on what gluten does to your intestines and what nutrients are key for coeliacs in the Coeliac Disease and Healthy Eating page in the Love Food club from Glutafin.
A typical situation!
When you’re out in a restaurant that doesn’t offer a gluten free menu, you will find yourself questioning a lot of the menu. Who wants a salad or a jacket potato every time they go out?! But as you question the menu you may also have a waitress staring back at you with confusion. Describing what gluten is to a waitress, friend or family can be hard. Most of the time they just look confused! The best way is to try and make it simple, by explaining what gluten is, the effect gluten will have on you if you eat it, and some examples of foods that are not gluten free especially not obvious ones, like soy sauce. Of course, if you can speak to the chef directly that may help!
My experience
When I am out I try and describe gluten by stating it is found in foods that contain certain grains such as wheat, rye and barley so I cannot eat these ingredients. By eating foods that contain gluten I am damaging the lining of my intestines and I will be in pain from eating it. Please can you check the sauce or product used in the meal states gluten free in the allergy section. I also can not have food that will have been cooked in the same oil or pan as foods that contain gluten i.e. chips, batter, or sauces such as soy sauce
Examples of foods which contain these gluten grains are:
- couscous
- breadcrumbs or croutons
- oil used for foods that contain gluten/batter
- some stock cubes/soy sauce
- wheat flour added to thicken sauces
If you have any suggestions on how to describe gluten easily, please comment on this blog below and share it with other coeliacs!
If the restaurant serves gluten free pasta I always ask them to ensure that the pasta is boiled in fresh water, not in the same water used for other pasta.