Gluten and Wheat Free Toolbox for Local Dining and Global Travel: Part of the Let's Eat Out Series

What People Are Saying About the Award-Winning Let’s Eat Out! Series

Highly recommended! This is essential for the international traveler, restaurant diner and home cook with celiac disease or any food allergy

Library Journal

Empowers readers to safely dine out anywhere

Gluten Intolerance Group

Great when visiting local restaurants serving foreign foods or traveling abroad

Coeliac UK

Excellent for helping celiacs / coeliacs & those on special diets regain their quality of life

Shepherd Works, Australia

Wonderful resource for the coeliac / celiac diner and the food industry

Coeliac New Zealand

Built on a framework of empowerment... packaged into a superbly professional, high quality text for both patients and practitioners

Today’s Dietitian Magazine

Simply outstanding reference... offers an exclusive perspective on innovative strategies for pursuit of a gluten / wheat free healthy diet without the necessity to stay home

Midwest Book Review, 5 out of 5 stars

Well organized and comprehensive compilation of information... excellent guide for ordering tasty, fulfilling meals

ForeWord Clarion Review, 4 out of 4 stars

Thorough and comprehensive... full range of information about major restaurant cuisines, ingredients and preparations

Restaurants & Institutions Magazine

Invaluable resource and comprehensive guide for eating out whether at home or abroad

Allergic Living Magazine

Essential reference for celiac / coeliac and food allergy clients that eat in restaurants and travel... great for dietitians counseling clients or for those working in food service

Dietitians of Canada

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eISBN 978-0-9830577-3-4

eBook Edition

Gluten and Wheat Free

Toolbox for Local Dining and Global Travel

Part of the Award-Winning Let’s Eat Out! Series

Kim Koeller & Robert La France

Dedication

To our parents—

Vivi & Ed

Norma & Roland

To Robbie, Robert and our team of angels

To our supporters, advocates and nay-sayers alike

To dreams, synchronicities & empowering people across the globe

Acknowledgements

Thank you to our core team in delivering this ebook edition of Gluten Free Dining Out Toolbox: Katie Mayer, Yannis Arvanitis, Cara Swider, Mark Bauhs, Christy Bauhs, Josh Tallent and of course, our loyal and tireless shipper.

A very special thanks to Katie Mayer - words are not enough to express our appreciation for your ideas, motivation and dedication. Your enthusiasm, creativity and continuous attention to detail have been instrumental in achieving our objectives!

Sincere gratitude to our supporters in helping to make this a reality: Lori Rennie, Maureen Boudreau, Deb McDonald, Michelle Somkovic, Scott Myers, Amy Koeller and our focus group teams.

We are also thankful for the expertise and insights of Grant Landis, Ben Carnevale, Carol Kats, Janet Bass, Bennett Berg, Jen Cafferty, Faris Aoun, Dawn Warner, Joel Schaefer, Shelley Case, our clients and global business network. Thank you for helping us envision new horizons and continue to improve quality of life throughout the world.

Once again, we thank our culinary advisors and chefs who validated the restaurant cuisine content which stands the test of time: Crystal Crawley, Arber Murici, Lumi Devine, Freddy Sanchez, Billy Wilcoxen, Sueson Vess, Lisa Artz, Tim Gannon, Laura Cherry, domenica catelli, Tariq Zaman, Samir Majmudar, Pam Panyasiri, Nicolas Bergerault, Stephane Tremolani, Alfredo Rosiv and Jeff Dattilo.

From Kim—special thanks to Cory Van Wolvelaere, Dale Renner and Paul Cameron for believing in me and my out-of-the-box ideas which built the foundation for our pioneering initiatives. Also, my deep appreciation to the health professionals who continue to assist me throughout this adventure of life: Alan Wolf, Leslie Stevenson, Christine Davis, Roger Hughes, Neung Khunsri, Danny Odroniec, Patty Hare, Christy Lyons, Dr. Dean Politis, Dr. John Hefferon, Dr. Richard Arrandt, Jeremy Aniciete, Andrea Myles and Dr. John Hicks.

Thanks to our family and friends for your never-ending support, encouragement and love.

To everyone impacted by special diets—we hope you feel empowered with the knowledge to safely and confidently eat and travel anywhere.

—Kim and Robert

Intention of Book

The Gluten and Wheat Free Toolbox for Local Dining and Global Travel, part of the 9-time award winning Let’s Eat Out! series, is intended to provide information useful to people living with celiac / coeliac, food allergies and special diets. AllergyFree Passport®, LLC and GlutenFree Passport®, as the authors and publishers, as well as the contributors and reviewers of this book (collectively we) have made reasonable efforts to make sure that the information provided is accurate and complete. We believe that factual information contained in this book was correct to the best of our knowledge at the time of publication. However, we do not warrant or guarantee that any of the information is accurate or complete. It is not possible for us to have gathered all the information available or independently analyzed or tested the information.

We assume no responsibility for errors, inaccuracies, omissions or typographical errors contained in this book. We expressly disclaim responsibility for any adverse effects arising from the use or application of the information contained herein, as well as responsibility for any liability, injury, loss or damage, whether it be actual, special, consequential, personal or otherwise, which is incurred or allegedly incurred as a direct or indirect consequence of the use and application of any of the contents of this book or for references made within it.

The information contained in this book should not be viewed as medical advice. Questions regarding celiac / coeliac, food allergies, special diets, drug and food interactions and anything related to a specific individual should be addressed to a doctor or other medical practitioner.

We are not responsible for any goods and/or services referred to in this book. By providing this information, we do not endorse any business or advocate the use of any products or services referred to in this book, and the owners or operators of the businesses referred to in this book do not endorse AllergyFree Passport®, LLC or GlutenFree Passport®. We expressly disclaim any liability relating to the use of any goods and/or services referred to in this book.

Although the authors and the publishers of this book are appreciative of the support and information received, AllergyFree Passport®, LLC and GlutenFree Passport® are not affiliated with (and have not received any compensation from or related to) any of the individuals, products, organizations, associations, airlines, restaurants or businesses identified in this book.

Table of Contents

Introduction

Scope and Approach

Background of Creators

Inspiration for Series

Design and Methodology

CHAPTER 1 Our Personal Journeys From Both Sides of the Table

Kim’s Journey to Embracing the Gluten and gluten / wheat free Life

Robert’s Journey in Dealing with Special Diets: The Other Side of the Table

CHAPTER 2 Approach to Safe Eating Experiences

Learning Curve Associated with Special Diets

Guest Approach to Eating Outside the Home

Restaurant Approach to Handling Special Dietary Requests

Collaborative Process of Eating Out

CHAPTER 3 Ingredient and Preparation Technique Guidelines

Worldwide Product Labeling Regulations

Codex Alimentarius and Gluten-Free Labeling

Gluten and Wheat-Free Grains/Flours

Ingredient Sources and Manufacturing Processes

Ingredient and Preparation Techniques

CHAPTER 4 Let’s Eat at Steak & Seafood Restaurants

Steak & Seafood Cuisine Overview

Steak & Seafood Sample Menu and Item Descriptions

CHAPTER 5 Let’s Eat at Chinese Restaurants

Chinese Cuisine Overview

Chinese Sample Menu and Item Descriptions

CHAPTER 6 Let’s Eat at French Restaurants

French Cuisine Overview

French Sample Menu and Item Descriptions

CHAPTER 7 Let’s Eat at Indian Restaurants

Indian Cuisine Overview

Indian Sample Menu and Item Descriptions

CHAPTER 8 Let’s Eat at Italian Restaurants

Italian Cuisine Overview

Italian Sample Menu and Item Descriptions

CHAPTER 9 Let’s Eat at Mexican Restaurants

Mexican Cuisine Overview

Mexican Sample Menu and Item Descriptions

CHAPTER 10 Let’s Eat at Thai Restaurants

Thai Cuisine Overview

Thai Sample Menu and Item Descriptions

CHAPTER 11 Snack, Breakfast and Beverage Suggestions

On-The-Road Snack Suggestions

Breakfast Meal Overview

Gluten Awareness in Beverages

Non-Alcoholic & Alcoholic Beverage Ideas

CHAPTER 12 Airline, Hotel, Cruise and Travel Tips

Overall Travel Considerations

Airline Guidelines and Checklists

Hotel and Accommodations Checklist

Cruise Line Meals Checklist

International Travel Tips

Foreign Language Translation Cards

APPENDIX Additional Gluten Free Resources

GlutenFree Passport® and AllergyFree Passport® Solutions

Digital Series Content on eReading Devices

Mobile Applications from Let’s Eat Out!

Global Market Research Trends

On-Line Educational Resources

Let’s Eat Out! Series in Paper Format

Contact Information

One can say everything best over a meal.

—George Elliot

Introduction

Overview

Eating out in restaurants, around the corner or anywhere around the world, is truly one of life’s greatest pleasures. It needs to be enjoyed by all including those managing gluten-free lifestyles. Food also has tremendous power in our lives. It gives us physical nourishment and provides us with the opportunity to socialize with friends, family and business associates.

The collaborative effort between guests and eating establishments has been a tradition for hundreds of years, dating back to the 18th century. At that time, Mathurin Roze de Chantoiseau opened the first restaurant in Paris which claimed to serve only those foods that either maintain or re-establish health. Little did he know that the objective for the world’s first documented restaurant would mean so much to the hundreds of millions of people impacted by special diets across the globe.

Eating out in restaurants, at social gatherings and while traveling are key concerns for those on special diets, greatly impacting each individual’s quality of life. Cutting edge global market research from AllergyFree Passport® and its affiliate GlutenFree Passport® reveals that the primary factors which influence special diet guests when eating away from home include:

Safety of gluten-free meals

Knowledgeable restaurant and food service personnel

Fear of a gluten reaction

In addition, individuals are also concerned about traveling, which includes eating out in restaurants, finding snacks, flying, choosing accommodations and communicating in foreign languages. At the same time, many restaurants and travel providers around the world are expanding their gluten-free offerings due to increased customer demand.

The Gluten and Wheat Free Toolbox for Local Dining and Global Travel is an innovative how-to guide designed to address these considerations by providing an in-depth understanding about eating out and traveling with special dietary requirements for reader audiences such as:

Individuals managing celiac / coeliac disease and other special diets

Family, friends, schoolmates and business colleagues supporting those living gluten-free lifestyles

Industry professionals from restaurants, food service and hospitality serving individuals on gluten-free diets

Healthcare practitioners advising and counseling individuals impacted by wheat allergies, celiac / coeliac disease and gluten-free diets

The resource facilitates safe eating experiences by empowering individuals and businesses alike with detailed knowledge about gluten and wheat. Focused on ingredients, food preparation techniques, uncommon foods that contain gluten and wheat, cross-contamination as well as travel, this book can be used as a daily resource, a reference guide, an educational tool and/or a training manual depending upon your specific perspective.

We hope it meets your diverse needs and empowers you with the knowledge to achieve your desired gluten-free objectives. This introductory chapter describes:

Scope and approach

Background of creators

Inspiration for series

Design and methodology

Scope and Approach

The Gluten and Wheat Free Toolbox for Local Dining and Global Travel is part of the Let’s Eat Out! series which also includes cuisine-specific guides, multi-lingual phrases, ebooks and applications as described in the Appendix. First, it is important to recognize that celiac / coeliac disease, gluten sensitivity and a wheat (or gluten) allergy are all food intolerances.

It should be noted that celiac / coeliac disease is an auto-immune disorder with a permanent intolerance to gluten, the protein found in wheat, rye and barley. Spelled celiac in North America and coeliac throughout the rest of the world, it can only be treated and controlled by the strict adherence to a 100% gluten-free diet.

Gluten sensitivity, as defined by the University of Chicago Celiac Disease Center, is an adverse food-induced reaction, possibly immune-mediated, but for which there are currently no diagnostic tests available. People who suffer from gluten sensitivity do not have the classical markers of celiac / coeliac disease. In gluten sensitive individuals, gluten is viewed as a danger signal and virus by the body. Therefore, it is recommended that a gluten free diet is followed.

Individuals who are allergic to wheat have an IgE-mediated response to wheat protein and may tolerate other grains. In addition, some individuals managing wheat allergies may be at risk to anaphylaxis which is a life threatening condition requiring immediate medical attention.

This award-winning series provides easy-to-use resources that are succinct and flexible to meet the various readers’ needs. The scope is the result of years of extensive global market research, consultations, analysis and personal experiences. The content approach and structure are based upon focus group testing/feedback by hundreds of individuals impacted by gluten and wheat-free diets, in-depth hospitality industry assessments and proven results with safe eating experiences worldwide.

The majority of the content encompasses seven ethnic restaurant cuisines which can be found in many cities and countries around the world. This innovative initiative focuses on what can be safely eaten when ordering meals in restaurants based upon a cuisine-specific approach.

Each restaurant cuisine details suggested dishes, meal descriptions and potential gluten considerations. To determine the 175-plus menu items provided in these chapters, thousands of menus and recipes from all over the world were researched to identify which items were most commonly found in each cuisine. Once established, each was then reviewed to determine which had the highest likelihood of being gluten and wheat-free. Then, ingredients, food preparation techniques, hidden items containing gluten or wheat and cross-contamination concerns were defined for each menu item.

To ensure accuracy, rigorous quality assurance testing was also conducted with chefs, restaurants and culinary schools worldwide to confirm each of the descriptions, considerations and traditional/non-traditional culinary practices.

Other sections of the book focus on additional eating out and travel guidelines including the proven guest and restaurant approach to safe eating experiences, the learning curve for special diets and the collaborative process. Snack, breakfast and beverage suggestions help individuals safely travel on-the-road with confidence and ease. Applicable checklists detailing considerations for airlines, snacks, hotels, cruise lines and foreign travel are also included for guests and travel providers.

The book is organized in a manner that allows you to use the information in a number of different ways. As with any book, it can be read cover to cover as a reference guide or, if preferred, you can skip around by chapter depending upon what topics you are most interested in learning about. Each chapter stands on its own. It’s all about your needs, preferences and areas of concern.

For example, if you’re planning to go to an Italian restaurant either close to home or while traveling, you may want to learn about Italian cuisine, potential menu items, associated guidelines and how to communicate your needs. If you work in a French restaurant and want to understand the ingredients, hidden items containing gluten or wheat and food preparation techniques, refer to the French restaurant cuisine chapter. If you need to re-familiarize yourself on menu items or want a cheat sheet to help you navigate the various dishes, review the appropriate cuisines by menu item.

If you’re going to purchase special dietary products, you can flip to the snack section and reference applicable suggestions. If you are booking airline tickets and want to request a gluten-free meal, refer to the list of special meal codes in the airline section. The list goes on and on...

Armed with the critical questions to ask, appropriate knowledge and preparation checklists, guests have the opportunity and freedom to safely eat in any restaurant. At the same time, eating establishments can ensure that potentially problematic ingredients, preparation techniques and cross-contamination concerns are addressed when preparing and serving special diet guests.

Background of Creators

Kim Koeller and Robert La France are co-authors of the award-winning Let’s Eat Out! series, creators of innovative mobile applications and authoritative experts on eating out and traveling with special diets. As internationally recognized speakers, Kim and Robert have presented at celiac / coeliac, food allergy and product industry conferences across Australia, Canada, Europe, New Zealand, United States and other parts of the world.

Kim personally manages celiac / coeliac disease