Celiac Notebook

Gluten-free pizza: available in a restaurant in Austin

2008-05-14T22:44:52Z

15 years ago I discovered I was gluten intolerant. After only three days on a gluten free diet I started gaining weight and feeling ... well, feeling better, a lot better. I felt so much better that I didn't miss the foods I used to eat. (I mean, seriously, there's a ton of gluten free foods available on this planet.) And every time I get some gluten by mistake I know why I wouldn't choose to eat it -- no matter how good I remember it tasting.

But the one food I do miss eating is pizza. Maybe that comes from growing up in NYC in the 1950's and 60's. I've tried Amy's frozen gluten-free pizzas and they're OK if doctored up a bit (more toppings please). But they're just OK, and OK pizza isn't really good enough. It's not really a health food is it? In my book that means it needs to be good.

So when I read a recent Austin Chronicle article about "Gluten Free Kneads", a small Austin, TX company that specializes in frozen gluten-free pizza doughs my interest was picqued. But I really sat up when I read that the Grove Wine Bar [ WARNING: lots of Flash ] added Gluten Free Kneads pizza dough to their menus. Whoa. You mean I can go out to a restaurant and order pizza? My wife and I went to the Grove last Sunday with friends (one of whom is also gluten free) and had pizza and wine. And it was good. Maybe it was being able to go out for pizza that was the best. But whatever the magic, I'll be going back.

Technorati Tags: Austin, celiac, food, GlutenIntolerance, dining

When wheat is mixed with corn ...

2007-10-10T20:35:31Z

Have you seen the advertisement for the new chip for salsa that's a blend of wheat and corn? It's been on the air for some time and it set up a warning flag for me. I used to think that eating in a Mexican (or Tex-Mex) restaurant was safe for celiacs. But now I'm not so sure. The last time I was in such a place the chips seemed extra thick, or rigid .... So I asked the server if the chips were all corn. No one could find out for sure since they came in big bags from a distributor and the bags did not come with ingredient information. So I decided to pass on the chips. But I felt OK about ordering an enchilada -- after all a corn tortilla is a corn tortilla. Well it turns out that a gluten-intolerant friend found out that in this same restaurant the corn tortillas are made with a little wheat. Uh, oh!

I've also noticed that when I have a Mexican or Tex-Mex dinner that I don't feel so well the next day. I used to chalk this up to just eating too much, or too many refried beans (heard of Beano Bill?). But now I'm not so sure. I'm thinking that the chips and the corn tortillas do have wheat in them. So now I'm wary of eating at Mexican restaurants. The next time I'll focus on interior Mexican entrees and skip the chips, the tortillas, the enchiladas, tacos, etc.

I'm bummed. I live in Austin, Texas, home of yummy Mexican and Tex-Mex eateries that I used to think were gluten-free havens. Think again, Bill.

Technorati Tags: Austin, Celiac, Celiac Sprue, celiac+disease, dining, GlutenIntolerance

News: Mario Batali goes gluten-free ...

2007-08-03T23:05:03Z

CeliacChicks reported the fantastic news that Mario Batali has "sent out the word to all of his establishments that they are to have gluten-free pasta on hand." Read the whole post. This is BIG.

As I commented there: "I hope Mario will do a cooking show that features gluten-free pasta. And risotto. And .... Now I want to see an Iron Chef challenge where the secret ingredient is "no gluten from wheat, rye, and barley". A challenge where the secret is one less ingredient, and where the the chefs need to prepare gluten-free items. That would be fun to watch.

Technorati Tags: Celiac, celiac+disease, GlutenIntolerance

Some Gluten-Free restaurants in Austin

2007-06-06T21:19:47Z

A couple of nights ago my wife and I stopped at the newly re-located Mars Restaurant & Bar on South Congress St. We were advising the server about my gluten intolerance and he went off to talk to the chef. He returned with a marked-up version of the menu with the gluten-free items circled, and a few notes about keeping the sauces to the side. This was really helpful, but the appetizer we ordered came with won-ton crackers laying across the top. We had to send it back and the replacement had some other kind of cracker on the side (which I didn't eat). I mentioned to the server that the menu was a good start and with a few additions it would be very usable. We'll see what happens.

This was the second restaurant in Austin that I've found with a menu marked up specifically to help celiacs order from the menu. The first restaurant I've found with a separate, printed, gluten-free menu is Z'Tejas, with two locations in Austin. From my experience the Z'Tejas menu can be trusted.

And another Austin restaurant that caters to gluten-intolerants is Casa de Luz. I've just heard that they've designated one night to be a gluten-free night, but I don't know what night that is. You'll have to call 'em.

So, Austin Celiacs, we can eat out and enjoy.

[2007-08-03 UPDATE: P.F. Chang's restaurants have a gluten-free menu. Ask for it.]

Technorati Tags: Austin, celiac disease, dining

Mea culpa

2007-05-18T16:06:51Z

Two days ago I acted too quickly while reviewing and removing the spam comments to this weblog. At the last minute, as the comments were being deleted, I noticed a comment from someone named "Andi" (I think that's the name, and I think they are from Austin) regarding managing Celiac restrictions in restaurants. I was unable to cancel the deletion, so I'm asking the person who posted that comment to consider reposting it. Sometimes "speed kills" -- once again I learn there are no shortcuts to paying attention to what I'm doing.

Technorati Tags: Celiac, practice

Just when you think you're OK at this restaurant ...

2007-02-14T16:29:52Z

Having recently moved to Austin, Texas, home of many things "Tex-Mex" I thought that it would be relatively easy to have gluten-free quick meals. You know, just say "corn tortillas, please". And for the most part it's been fine. But there's a wonderfully funky and good taco place nearby and I always made sure to get corn, not flour, tortillas. But sometimes the next day I'd have those familiar "gluten-free? uh, I don't think it was" feelings.

So the next time I stood around waiting for my breakfast taco (made with corn tortillas) I discovered that the corn tortillas are fried and heated up on the same grill as the flour tortillas. And they're heated up on the same area of the grill where the flour tortillas and tacos are placed. Hmmm... this could be a problem. So this restaurant is off the list of go-to quick food places. And now I'm thinking twice when I think "Tex-Mex".

I've learned, once again, that it not always easy to stay gluten free when I'm out and about. After my experience last year in Sweden, where almost everyone in restaurants knew about celiac disease, it's discouraging to have to be so vigilant. But, that's just how it is. Sigh.

Technorati Tags: celiac+disease, GlutenIntolerance, experience

People know about gluten intolerance in Sweden

2006-04-25T21:59:50Z

I'm on a trip to Uppsala, Sweden and was told by the person seated next to me on the flight that "gluten intolerance" is pronounced almost exactly the same in Sweden. This gave me some hope. And what I found was that people in hotels and especially in restaurants actually know what gluten intolerance is. At two meals today I was offered gluten free bread. The first time I questioned server; he said "You don't believe me?" A minute later he brought me the package, and said that the dinner rolls were made by a local gluten intolerant baker. At dinner, after an initial reluctance I gave into the server who assured me that the dry toast served with butter was indeed gluten free. It certainly tasted that way: a bit too bland to be real crisp bread. It's been hard to adjust to restaurant people who are actually knowledgeable about celiac disease and gluten intolerance. It changes the dining experience. It brings tears to my eyes.

Technorati Tags: Celiac Sprue, celiac+disease, GlutenIntolerance

sweetriot - gluten free and oh so yummy

2006-03-15T19:06:55Z

I was on a panel at SXSWi this week and had the pleasure of meeting Sarah Endline and tasting her sweetriot 65% chocolate covered cacao nibs, or "peaces" as they're called. I have a huge affection for good chocoloate, and, well, these are good. And in addition they're explicity gluten free. Here's the description from the very cool tin in which they're packaged: all-natural, gmo-free, different, yummy, kosher, gluten-free, cacao with a mission.

And I discovered that sweetriot's home is New York, and they have a blog. This is one blog I'll be eating up.

Check 'em out and support the riot. Say, I wonder what a gluten-free food fight is like?

Technorati Tags: cacao, celiac+disease, GlutenIntolerance, 2006SXSWi

You know you've entered the culture when ...

2006-01-01T20:39:25Z

magazines and books contain erroneous and humorous and disparaging remarks about you. Well, "gluten intolerance" has arrived.

First, the December 24th 2005 issue of the Economist contains "The story of wheat" (p. 28). In addition to being a history of this old and widespread grain (with acknowledgments of maize and rice) the article contains important information about GM foods and world hunger.

However, the article complains that "The Atkins diet and a fashion for gluten allergies have made wheat seem less wholesome". It floors me that the Economist would wrongly compare a weight control diet with a medical condition. But there it is. I guess that some visibility is better than none.

A more humorous reference to gluten intolerance is found in the new book on civility by Lynne Truss, Talk to the Hand. This is a very funny and heartfelt rant against rudeness. But here gluten intolerance is associated with what Truss sees as people defining themselves by things they don't like. She is willing to admit that "advancing years [may bring] greater intolerance." She writes:

"... I now can't abide many, many things, and am actually always on the look-out for more things to find completely unacceptable. Whenever I hear of someone being 'gluten intolerant' or 'lactose intolerant', for example, I feel I've been missing out. I want to be gluten intolerant too. I mean, how much longer do we have to put up with that gluten crap? Lactose has had its own way long enough." (p. 5)

I admit that I laughed out loud reading this. It's a bit disparaging, but it is funny. So the good news is that gluten intolerance is becoming visible. What's missing in these references is that it is a disease and not just a fashionable lifestyle choice.

Technorati Tags: Celiac, celiac_disease, GlutenIntolerance, culture

Some countries know about celiacs

2005-12-06T18:16:39Z

Just before Thanksgiving I was at a meeting in Edinburgh, Scotland. It was a real pleasure to be in a country where I could say to a restaurant server "I'm celiac" and they knew what that meant. I still needed to be precise about my dietary constraints, but servers and food providers were familiar with the condition. It made a short trip more enjoyable.

Of course, the airline (Continental) didn't have the requested GF meal for the flight home. So I was reminded why it's always important to travel with something edible. Roasted, unsalted almonds are my usual travel food. I also try to eat before boarding. What are your travel strategies?

Technorati Tags: Celiac, travel

Legal Seafoods has a separate celiac menu

2005-10-05T15:11:36Z

Last weekend my wife and I stopped in a Legal Seafoods in White Plains, NY, on the way to see Serenity (fun sci-fi adventure). When I mentioned my food restrictions to our server she produced a separate celiac menu. That was impressive. The menu details which dishes can be prepared gluten free and how they modify them. It also contains a written commitment to preparing gluten free meals. This includes a promise to use clean pans when preparing the food. I was even more impressed. And I was thrilled to be able to order a bowl of fish stew (without the crackers), which came with a side of white or brown rice. I almost never bother with soups when dining out. It was very satisfying. We'll be dining there again.

The server also confided in us that her father was recently diagnosed and is learning how to adjust his own diet. I am running into more and more people who know about celiac disease and gluten intolerance. So word is getting out. And around. That's good news.

Technorati Tags: Celiac, celiac_disease, GlutenIntolerance

celiac disease: an upside

2005-09-29T19:55:42Z

It's been 12 years since I was diagnosed with Celiac Sprue by a very thorough endocrinologist. And I made immediate improvements in my well-being by being ferociously careful about searching out and avoiding the wheat-rye-barley universe of food products. It took me nearly 5 years to gain weight and to get my blood chemistry more or less normal. But I'm sure this is a normal experience for many folks diagnosed in middle-age. It was a long, slow decline in nutrition, and a long, slow recovery.

I've made changes in my eating habits. I don't miss the gluten-based products I used to eat: bagel, pasta, and lots of homemade bread (oh, and the cookies). Rice, potatoes, and corn are very adequate replacements.

What I have noticed most is that I don't eat desserts. I've become accustomed to considering the meal done when the entree is finished. I don't look at dessert as a necessary part of a meal. I do love imported bittersweet chocolate, and I like ice cream, and I have them occasionally. They're special treats for special times. And I like that.

Technorati Tags: Celiac, celiac_disease, GlutenIntolerance

Celiac Notebook: what's it about?

2005-09-29T19:52:50Z

This weblog is just an online place to talk about living with celiac disease, a.k.a. gluten intolerance. I'm using it to write about my experiences, and to collect some pointers to others experiences.

I plan to see what else is out there, but mostly to keep it personal, at least for now.

Maybe a gluten-like network of links will emerge? It's an empirical question.

Technorati Tags: Celiac, Celiac Sprue, celiac_disease

How many times have you sent the food back?

2005-09-29T03:57:08Z

Just the other day, at lunch with my wife, I order a gluten-safe favorite (burger with salad, hold the bread) at our local bistro. I've been there many times before, and I'm (usually) pretty good about informing the server and making sure they know what the problem foodstuffs are.

But when the food shows up there is an English muffin sitting right on top of the burger and resting on the salad. I tell the server that I need to speak to the person who took our order. She asks what the problem is, and I say that I can't eat anything with wheat, and that the entire meal needs to be re-cooked and re-plated -- without the muffin. She disappears and a few minutes later the server who took the order shows up and asks what happened. When I tell her she is very apologetic, tells me that she put the information on the order (say, do you ever wonder what these computer managed orders look like in the kitchen?), and that she'll be speaking to the manager. A minute or so later the food arrives. It looks like a new order, but I'm not sure how to know this. But by this time I'm pretty hungry and I just eat it. It's a leap of faith or a foolish risk. The burger is overcooked. Life goes on.

I don't know how many times that I've had to send food back, but each time it happens at a restaurant I frequent I lose confidence in their work practices. I'm used to being vigilant, I understand that communication isn't easy. But still, every time there's a mistake I'm disappointed and discouraged.

And you? What's it like to eat out and feel confident the food is gluten-free?

Technorati Tags: Celiac, Celiac Sprue, GlutenIntolerance