When Dining Out Gets Dicey

What do you do when a restaurant--literally--serves nothing you can eat?

This has been a very busy, very family-filled week for me, and it included a number of family get-togethers. Fortunately, I love my in-laws, so the social aspect of it was awesome. Unfortunately, Friday night we met at an unfamiliar restaurant that--gasp!--didn't serve anything gluten-free. Ever been in that situation?

After politely asking the server about gluten-free menu items when we first arrived, I received the above information as I headed to the restroom. My response? I smiled brightly, said, "No problem!" and headed to the bathroom...where I did my best not to freak-out, break down in tears, or throw a tantrum. I knew I needed to figure out a solution, but dragging my husband away from his 30-plus extended family members was not an option, nor was politely requesting we move the whole crowd to another restaurant. (It was a surprise party, after all.) Instead, I sent a text to my husband explaining my dilemma (to avoid an emotional outburst), demanded he read the text when I got back to the table (sweetly, of course), and stewed for a bit while he came up with a plan.

After I snapped at him once or twice, my husband suggested we get permission from the manager to bring in outside food and--knowing how petulant I get in these situations--called the server over to make the request. When he came back with said permission granted, I think our server looked more relieved than me! After--again--calling on my husband to locate the closest Wendy's, I took a 15-20 minute round trip to purchase a nice, safe, tasty meal: a plain baked potato and a small chili. To appease my self-pity and brighten my mood, I also swung into a local "farmer's market" grocery store (Sprout's) and purchased four delicious, gluten-free cupcakes with amazing vanilla frosting. (Did I mention this was actually a surprise birthday party, and everyone would soon be enjoying slices of delicious, gluten-filled, chocolate sheet cake?) At the last minute, I also threw in a copy of my favorite magazine (Real Simple) because, you know, I "deserved" it.

When I got back to the restaurant, my family was just getting their food, my husband had a Sprite waiting for me, and no one thought twice about me eating something different...except my son, who kept begging for one of my cupcakes, which I flatly denied him. (He is not gluten-free and later ate two large pieces of chocolate cake--so don't feel too sorry for him.) I could have handled this situation a lot of ways, but I am glad I put my big-girl pants on and found a way to get what I needed without ruining the party for everyone else.

The take-away? Never be afraid to ask for what you need--even if that means eating Wendy's food in the middle of a sit-down Mexican restaurant. Your family--and your digestive system--will thank you for it.

Looking for more tips on gluten-free dining? 

Check out my wining & dining page for a list of tips, restaurants to try, and places to avoid!

Have your cake, and eat it, too!

Let them eat cake!

I have been wanting to write this post for a few weeks now, and tonight I am finally getting around to it. 

Earlier this month, I turned the big 3-0. Partly because I am vain and partly because I think that it is a legitimate milestone, I was determined to do something to mark the occasion. Although I fussed over many different ideas and party themes from roughly November to March, I finally decided to keep it simple: close family and friends, pizza, salad and dessert. 

Of course, I ordered a gluten-free pizza for myself, but I was still indecisive about dessert. How could I possibly get away with serving people gluten-free birthday cake? At the same time, how could I deny myself such a quintessential part of the birthday-girl experience? Like I said, I'm vain. In the end, I decided I would have my gluten-free birthday cake, just like I wanted, but I would supply root beer floats and a more traditional dessert baked by my gracious and talented friend Stephanie for my guests. It seemed like a good plan and an easy way to appease everyone.

Was I wrong? Not exactly.

The thing is, everybody loves birthday cake--gluten-free or not. Although I warned all of my guests that the cake was gluten-free, everyone had a piece, and no one complained. In fact, I think they actually liked it, although it was different in texture and consistency than they are accustomed to. Cake is cake, right? On top of that, no one even took me up on the offer of root beer floats, and Stephanie took home her dessert untouched (she has a large extended family, so she didn't mind). Maybe they ate the cake because they were curious. Maybe they ate it because they were being polite. Or maybe Betty Crocker's Gluten-Free Yellow Cake Mix doesn't really taste so far different from the original version I remember from my youth. Bottom line--A cake I thought might turn out to be a disaster for me was actually as much of a success among my guests as any gluten-containing store-bought concoction would have been. 

At some point during the day--probably around the time I was looking at three or four untouched gallons of vanilla ice cream in my freezer--I realized that it was time for me to stop doing what I thought would make other people happy and start doing what makes me happy. In the end, they often work out to be the same thing--at least when you are dealing with people who love you.

It's my party, and I'll {have a double-layer gluten-free birthday cake with sprinkles on top} if I want to

Once I knew I was going to have my own Lisa-friendly, gluten-free, birthday cake, I also knew I needed to pull out all of the stops to make it as cute as possible. For me, that meant a double-layer cake with lots of frosting and cute embellishments displayed on one of my three sparkling cake stands. Although I was a little nervous about taking on a double-layer, gluten-free cake, I did it anyway.

The end result? I am very glad I did.

Initially, I was convinced the gluten-free cake would fall apart or be too crumbly to layer effectively. In fact, it was the exact opposite. The cake held together beautifully, and Stephanie said it was easier to frost than a gluten-containing cake because there were so few crumbs. At one point, we even picked up one of the two cake layers by hand and set it aside (I forgot to spread frosting between the layers). Can you even imagine doing that with a traditional cake? It would fall apart as soon as look at you.

Although I don't plan on baking another cake soon, I would definitely try the gluten-free, double-layer option again.

P.S.

If you're curious, I used two boxes of Betty Crocker's Gluten-Free Yellow Cake Mix (just follow the directions on the box), one container of Betty Crocker's Whipped Vanilla Frosting (next time I would buy two--all of their frosting is labeled gluten-free), and two 9x9 square backing pans to bake this cake. The sprinkles were not labeled gluten-free, but they seemed safe as they had no gluten-containing ingredients.

Keeping Your Kitchen Safe

Keeping Your Kitchen Safe

some easy tips to avoid cross-contamination at home

If your significant other is anything like my husband, he (or she) makes many sacrifices to help you stay gluten-free without losing all interest in eating. And if you are anything like me, the last thing you want to do is ask him (or her) to make one more sacrifice and make your kitchen entirely gluten-free. The good news? You may not have to. Implementing a few simple ideas may be enough to keep your kitchen safe and everyone in your house happy.

PROBLEM: Keeping gluten-free and traditional pasta separate Look at the picture below. Can you tell which pasta is gluten-free and which is made from traditional wheat flour? Neither can I.

Two are gluten-free, but which two?

SOLUTIONS: 1) Buy gluten-free pasta in unique shapes or colors For a unique shape, try penne (shown above), shells or fusili. For a stand-out color, look for spinach- or squash-flavored pastas, which will be naturally tinted green or orange. A new shape or unusual color may not impact taste, but it will give you confidence the next time you serve spaghetti. 2) Use an easy labeling system To help tell our pasta jars apart, I simply tied a colored ribbon to the ones containing gluten-free pasta. Simple, elegant, and easy.

An orange ribbon indicates "gluten-free,"
while clear glass containers keep me organized 

PROBLEM: Gluten sticks to my colander when I drain gluten-containing pasta

SOLUTIONS: 1) Always drain the gluten-free pasta first & scrub thoroughly I drain my gluten-free pasta and plate it up, and then I drain the gluten-containing stuff for my husband and son. When it is time to clean up, I submerge the colander in a pot or sinkful of hot water, and then scrub and rinse repeatedly. 2) Buy a gluten-free-only colander and make sure the rest of the family knows it's off-limits While you are at it, you may also want to consider buying a dedicated toaster and try to stick to non-porous utensils, like plastic. 

PROBLEM: Gluten-containing crumbs in my otherwise gluten-free margarine or jam

Which one would you dip your knife into?

SOLUTION: Buy one brand (or flavor) of margarine and jam for yourself and one for your gluten-eating loved ones When it comes to cross-contamination, it is always best to play it safe. While the above problem could also be solved by teaching every member of the household how to butter their toast without smearing whole-wheat crumbs into the container, it is a lot easier to say, "This is mine. Don't touch it." 

This seems to work best when the "hands-on" product is something the rest of the family loves (e.g. I eat peach and apricot jam, while my husband and sun revel in strawberry). As an added perk, I get to experiment with different flavors, and my husband never has a reason to complain.

Who says you have to share?

Hungry for More?

Check out these links to gluten-free cross-contamination articles

Keeping a Safe Gluten-Free Kitchen (Suzy Schurr, Celiac Central)
Cross-Contamination (Canadian Celiac Association)
Cross Contamination (Coeliac UK)
Ask the Celiac Expert: Q & A (Shelley Case, RD, Gluten Free Diet)

Have a great cross-contamination prevention tip? Leave a comment and pass it on!

Concerned about cross-contamination and looking for advice? Leave a comment and let me know how I can help. I'm here for you!