Problems at allegedly gluten free restaurants are almost invariably caused by cross-contamination. Here are some strategies that may improve you chances for having a great experience.

♦ Do lots of homework before visiting the restaurant but don’t reveal your knowledge to the restaurant staff. Ask lots of questions, and be prepared to walk out of the restaurant if you do not get appropriate answers.

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Reading the information on a food package is your first defense against cross contamination (click here to read the introduction to this series on cross contamination of gluten free foods.) Here are specific things to look for:

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Sourdough bread is gluten free if you are willing to bake it at home. There is even a blog dedicated to it. Here are three recipes for gluten free sourdough bread. Since titles are all basically the same, I’ll just refer to them as #1, #2, and #3. I was not able to discover any ways to purchase gluten free sourdough bread.

Does fermentation destroy gluten or turn it into a non-problem? The only honest answer to that question is “maybe”. Click here for more information.

I enjoyed two bottles of Omission beer last night. This is the first time in since my diagnosis that I have enjoyed beer well enough to ask for a second bottle. What more do I need to say in the way of a review? This is great stuff.

But is it gluten free? I had no reaction and certainly intend to keep on drinking it. The official answer to that question is that it depends on where you live. The beer is made with barley malt — which makes it like any other beer except that it has been processed in such a way that it contains less than 10 parts-per-million gluten. So is it gluten free or isn’t it? That depends on what state you live in and on whether or not the beer has been transported across a state line. Things are fine in Oregon but in some states this beverage is unavailable and in others it must be repackaged to remove all references to its gluten content. Click here to read more about this!

Ice cream is naturally gluten free and is — in my opinion — absolutely essential to good living. But, as so often happens, various kinds of contamination creeps  in and spoils our fun. I first wrote about gluten free ice cream in 2007, and that article is the most frequently-visited post on this site. It seems right to present updated information about gluten free ice cream during this week when I will be publishing my 1500th article. I’m dividing my coverage of the topic into three parts:

• the ice cream that we purchase to enjoy at home (this article)

• the ice cream that we enjoy in ice cream shops or other public places (an updated version of the original article /click here to visit

• the ice cream treats we prepare at home. (currently a work- in-progress)

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Meat is naturally gluten free, of course, but sometimes the meat is processed in such a way that it becomes unsafe for us. I identified three more companies that promise that at least some of their products are gluten free. These companies are Carl Budding, Organic Valley, and Welshire Farms.

I chose this topic because — as of today — gluten free meat products are the most sought-after items on this website . The only information I could provide is a four year old article containing only four company names. So, I made a few minor ‘repairs’ on the old list and added these three names. We now have seven options, all listed in the same newly-updated article.

I’ll be writing my 1500th article some time before the end of this month. I’m not running out of things to write about but I think it is time to build on what I have already accomplished. You’ll see more articles like this one in the near future. I hope this concept works.

“Parents of gluten free children will have to pack at least 175 lunches (per child) this school year. Our goal is to make sure that the lunches we pack are envied (or at least not scorned) by other (wheat-eating) children, and will be eaten (not traded or thrown away) by the child.”  I wish I knew the source of that quotation. I added the words in parentheses. This is no easy task but it can  be done.

Here are 100 specific suggestions from Glutenfreeville (dot com). Adventures of a Gluten Free Mom (dot com) supplies 30 more ideas. If you need more food-for-thought, take a look at these 20 ideas from Wise Bread (dot.com).

We have 150 ideas now! These writers have also  shared their insights with America’s Gluten Free Community — Suite 101 (dot com), Triumph Dining (dot com), and Kitchen Stewardship (dot com). Obviously, we don’t need to worry about running out of ideas before the end of the school year. I’ll write more about gluten free school lunches  later this week.

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FOR YOUR INFORMATION. This article contains input from dozens of different writers each of whom has a different approach to gluten free living. Check to make sure that the foods you feed your children are safe for them. Older students should be encouraged to read these articles so they can assist you with your decision. I am experimenting with the idea of including a paragraph like this in every article. People who live gluten free must read defensively and decide carefully.

I’ve received hundreds of comments like this one: “The gluten free tiramisu was amazing! It was as good as the real thing.” How can we convince people that it people that it is ‘the real thing’. In this case, it is just not the wheat based version of the real thing. I hope the writer did not feel cheated because she could not order ‘the real thing’.

The writer and her wheat-eating husband had recently dined at Pastini’s, a restaurant group in northern Oregon that is our favorite place to dine. My wife orders wheat-based pasta because this is one of her few opportunities to do so. The tiramisu is huge, so there is absolutely no reason to order two.

We frequently hear the the phrase “you’ll never guess that is gluten free’. That’s not the point. My family and friends will know that a dish is gluten free because they will see me eating it. The point is “will they care?” or “will they be willing to join me in this meal?”

Wheat-eaters should not feel because they are not eating ‘real food’ — they have enough problems adjusting to the slightly different taste and texture of gluten free food. I have enough issues  — my wheat-eating friends should not be concerned about my non-existent problem of being deprived of  ‘real food’.

I’ve decided to declare Thursday’s ‘Editorial Day’ whern I will express my opinions. I try to be totally objective most of the time. I have no medical or academic credentials to dispense ‘advice’ but I can share the ideas gleaned from thirteen years’ experience with celiac disease and eight years’ experience writing on the subject.

I was diagnosed on August 2, 1999, thirteen years ago today. It seems like the ideal day to start this series of articles.

Here’s information about gluten free mustard, ketchup, horseradish, and other things  needed for summer picnics:
French’s states in the FAQ section of its website that their mustard is gluten free.

Best Foods makes the same claim about its mayonnaise.

Heinz publishes an impressive list of gluten free products, including many picnic essentials.

Kraft Foods declines to label its products “gluten free” (I’m not sure why) but does include an extremely useful page called “Choosing Gluten Free Food“.

You may wish to look at my article “Gluten Free Horseradish“.

Have a great summer!

Domino’s Pizza is now marketing a pizza crust labeled “gluten free” but not recommended for celiacs or anyone else who follows a strict interpretation of the gluten free diet! Good grief! What happened? Three distinct groups are involved in this ‘hassle’.

♦ Here’s what the Domino’s website has to say:

◊ Domino’s always uses the term “gluten free crust” rather than “gluten free pizza”. Some peoples reporting on this situation apparently do not understand the difference between those terms.

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Yes it is, and Anheuser-Busch advertises their newly-introduced product ‘Michelob Ultra-Light Cider‘ as “… a light, refreshing alternative to white wine, champagne, and heavier ciders”. ‘Woodchuck Hard Cider‘ announces that their product is naturally gluten free. FYI, in order to access either of these sites, you have to convince the site that you are of legal drinking age. Does that answer your questions about the potency of gluten free hard cider?

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The word “gluten” has at least two definitions:

♦ For persons who live with celiac disease or other forms of gluten sensitivity, “gluten” are the proteins in wheat, barley, and rye that cause problems for us.

♦ Farmers and food scientists (and the majority of other people), “gluten” refers to the proteins found in virtually all cereal grains.

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Margarine is probably gluten free. Earth Balance  (which refers to its products as “buttery spreads’) and Land O’Lakes affirm on their websites that all their products are ‘safe’ for our consumption. Food Facts (dot com) shows photos of 79 gluten free margarines from 28 manufacturers.

While researching this article, I discovered that it is possible to make homemade margarine. Click here and/or here to read recipes.

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This is one of dozens (perhaps there are hundreds by now) of articles that enable you to find out if a specific food or ingredient is gluten free. By the way, my answer  always “YES, if you take these precautions”. If you are interested in seeing more of these articles, click on the words ‘Is this gluten free? above the title of this article. Your computer will create a special page for you showing all the related articles.

Cinco de Mayo celebrates Mexican food, music, and traditions. As in all situations where food is being shared, people who live gluten free must be alert. Fortunately, the challenge is rather minor, since tacos are one of the few causes for concern and it is certainly OK to use tacos made from corn, teff, millet, or other safe grains. Fortunately, tequila is gluten free.

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We have all heard comments that follow this pattern hundreds of times: How can (insert the name of a product) is gluten free when it contains (insert an ingredient name.)

The Gluten Free Guy’s Response. I think my answer will make better sense if I use real names, so I will rephrase the comment: “How can the Acme Soft Drink Company claim that its cola drinks are gluten free when they contain caramel coloring,  which is sometimes made with wheat?” There are two possible explanations:

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Trader Joe’s markets “Pizza al Pollo Assado” a personal sized pizza garnished with grilled chicken breast, refried beans, jack cheese, and tomatillo sauce. I thoroughly enjoyed the pizza, appreciated the price ($1.99) for a pizza that could probably serve two people, and am glad that it could be microwaved. I think that the best way to enjoy this pizza is to divide it in half and serve it with a salad or something. Otherwise, it is a bit spicy for my taste.

I recently wrote about “Against the Grain” pizza, which tastes great and — because the crust is made from tapioca starch — is probably the world’s only naturally gluten free pizza. It’s great pizza and the manufacturers are so careful about cross-contamination that the workers are not even allowed to bring wheat-based bread in their lunches.

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Every Tuesday I will be writing about gluten free food products that I have enjoyed or about products that I advise you to try. I’d welcome your suggestions. Write a review and become a “guest blogger” or just send me notes and I’ll whip it into shape for you. My e-mail address is gfceliac@gmail.com.

I’ve enjoyed gluten free pancakes from Hodgson Mill and Maple Grove Farms and have been very pleased with both. It’s purely a matter of personal taste, whether or not the mix is available in your area, and the price. I’ve also prepared pancakes using Gluten Free Bisquick. They’re OK but need additional ingredients to improve the relatively bland taste and texture. (I used chocolate chips.) Since gluten free bisquick has a lower price, nationwide availability, and a major brand name — I’m endorsing all three products. Of course, pancake-lovers have literally thousands of other options.

How does America’s gluten free community feel about gluten free pancakes and waffles. Please let us know by leaving a comment at the end of this article or by e-mailing me at gfceliac@gmail.com.

One reader’s comment: “I’ve had several people lately insisting to me that sprouted wheat and Ezekiel bread are gluten-free, and that the sprouting process does away with the gluten totally! But all I’ve been reading today tells me not to eat it, or to at least be suspicious!”

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Chex gluten free cereals were the top five winners in our survey to determine America’s most popular gluten free breakfast choice. If we considered chocolate, honey nut, cinnamon, corn, and rice to be variations of the same cereal, the results could be called a landslide! Gluten free Rice Krispies also appear to be very popular. There was no significant difference between among the three age groups that we surveyed.

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My three articles on gluten free sushi are among the most controversial posts on the website. I must confess that I am not a sushi fan but I do love a gluten ‘heated discussion’. In my first article, I quoted a gentleman who considered sushi a lifesaver. He has a point — inviting someone to share sushi is a lot ‘classier’ than serving them a gluten free meal. His favorite sushi restaurant is ‘The Magic Fingers Sushi Bar‘ in Atlanta. I’ve linked you the restaurant’s website even though it is currently ‘under construction’.

As far as I know, this sushi restaurant is the only one in the nation that claims on-line that it is gluten free. (Please leave a comment at the end of this article if you know of others)

I do know that there are many recipes on-line that will enable you to cook sushi at home. This one is designed for novice sushi makers. This recipe is both gluten free and vegetarian. This recipe is for California Rolls, which are like sushi except that they do not involve consuming raw fish.

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Monday is the deadline for participating in our survey aimed at finding out which breakfast cereals are most popular with America’s gluten free community. If you have not already done so, please take ten minutes to complete the survey. Be sure to scroll down the page to see all the items listed. After you complete the survey, you will be able to cast your vote without ever leaving this page.

Masala Dosa looks like India’s answer to the taco and I’ve also seen it described as a ‘stuffed pancake’. It is almost always gluten free (but, as always, you need to read the ingredients label carefully). The box I picked up at Trader Joe’s described it as “crisp rice crepes stuffed with spiced potatoes and onions”. I tried it as an experiment in gluten free dining and a potential website article, and I thought it was great on both counts.  Whether you enjoy the Masala depends on your taste for Indian-style spices. I loved it.

Yes! It is soy bean protein plus a curdling agent and is therefore gluten free (as well as vegetarian and vegan) unless wheat-based soy sauce or some other off-limited ingredients are cooked with it. Click here to read more about this question in the very-useful summary posted by Gluten Free Living (dot com).

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Today I added the ShopRite and the Wegman’s supermarket chains to our “Gluten Free Supermarket Shopping” power page. I also added an independent supermarket in California and fixed two items on the page that were not working properly.

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Be prepared for a challenge this Christmas, particularly if this is your first gluten free holiday season. You’ll be surrounded by family and friends that you have not seen since prior to your decision to go gluten free. Here are a few ideas that may help:

Feel free to use the term ‘allergy’, even though it is not technically correct. I usually say that I have a reaction to wheat, barley, and rye. That covers the matter without scaring people with the word ‘disease’. Besides, I don’t feel diseased. I just feel a guy who is on a rather strict diet but has absolutely no bad effects if I am faithful to my commitment to it. Even during the Christmas season!!!!

People sometimes ask me about my symptoms. I tell them what it does to my mental processes but seldom mention what it does to my gut and particularly my bowels. Rehearse your answer carefully. You’ll need it.

People will ask me whether they should try the gluten free diet. Answer: that’s a task for a physician or a dietician and in case this is not the time or place to talk about it. I do say that the gluten free diet has made a wonderfully positive difference in my life.

You may need to mention that the gluten free diet is one of the few diets where the goal  is total elimination. Most diets have a more modest goal: no one would endeavor to eliminates all calories from their diet — that would be extremely difficult and probably fatal.

Always carry “emergency rations” for use in cases where I can’t get a ‘safe’ meal. I don’t eat when I am too hungry. That is a temptation to relax your standards and eat questionable foods.

Rising Sun Farms produces gluten free cheese snacks and spreads that taste great and are packaged well enough so that they can be displayed on any gluten free table. I particularly enjoyed their pesto and cream cheese torta and their artichoke cheese torta. There are lots of spreads and dips that would look fantastic on any holiday table. Everything produced by Rising Sun Farms is gluten free and all products come from a 100% gluten free facility. There are sales outlets coast-to-coast. I found mine at Costco.