Celiac disease has many levels of sensitivity. Some folks are fine just avoiding breads and foods with flour in them. And others can’t eat food in a kitchen where flour has been used. For a restaurant to be “gluten” free those options need to be prepared in a separate gluten free area. Our son has a very severe celiac disease sensitivity. We had to have the kitchen kept completely gluten free to be safe. Just getting a salad with chicken or salmon on top never worked for him. There is special training for chefs to understand how to clean and prep gluten free food. Outback does a good job of training their chefs. Just be careful as celiac disease has huge variations in how it effects different people.
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Life is to short to drink cheap wine.
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