Quote:
Originally Posted by l2ridehd
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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Outback has cooks, not chefs. And their salad croutons are out in the open where the crumbs can get into and onto anyone's food, if the plates are set down on the counter near the salad station.
They don't have a separate gluten-free area, and their food is not prepared with celiac sensitivity in mind. In addition, if you order take-away and specify "no bread" you might end up with bread anyway. They don't always pay attention to the instructions on the order.