I called a local pizza restaurant in Bend to ask about a gluten-free crust they were offering. I wanted to know how it was prepared. Confused, a gentleman on the phone repeated my question, “How do we make it?” I explained that I was celiac and curious if the GF pizza was baked on a separate pan. He said, “Honestly, if you’re celiac, you have no business being in a pizza place.” Ouch!
Harsh, but quite possibly true. Wheat flour is everywhere in a pizza kitchen. It’s nearly impossible to avoid cross contamination. But, if so, why offer a GF crust?
Here’s the dilemma. Being GF is now often viewed simply (and derisively) as a lifestyle choice rather than a serious health issue. That’s why negotiating menus has become so frustrating and scary for those with a gluten allergy. Restaurant servers and owners alike are sick to death of all the annoying questions, while those with the allergy are just plain sick after being misled by a menu. The result, unhappiness all around.
Fifteen years ago, when I had an endoscopy that revealed symptoms consistent with a wheat allergy, the term GF didn’t exist. I had never heard the words celiac or gluten-intolerant. There were no options on menus and no products in grocery stores. Even online, the best you could hope for was a loaf of bread that closely resembled a brick in both weight and taste. On the bright side, it was undeniably GF!
I told my gastroenterologist of that time I was going wheat free. He said, “Are you sure you want to do that? It’s really hard and expensive.” I guess he hadn’t considered what had brought me there in the first place — an uncontrolled heart arrhythmia for which I had been on medication 12 years, sky-high blood pressure, a crumbling spine and joints that made travel nearly impossible, severe abdominal distress, and headaches that could last three to four weeks. Worth a try?
Within a week, the heart palpitations and high blood-pressure were noticeably diminished. It would take more than a year for the gut and joints to heal, but I have never looked back.
Today there are gluten-free products everywhere. Many are delicious and indistinguishable from those containing gluten. For example, there’s a lovely restaurant in Santa Barbara, CA, called The Lilac Patisserie. It makes little note of the fact that it is dedicated gluten-free. In fact, I’m sure a good many patrons have no idea. People go there because it’s just an amazing frickin’ bakery.
The point is, a restaurant doesn’t have to be dedicated gluten-free or even to offer GF options. What that first gastroenterologist said to me so many years ago is true for restaurants too — “It’s really hard and expensive.” But, if a restaurant decides to offer GF options (and, please, we are begging for them!) a thoughtful and sincere use of the term GF would mean a lot. If not, then it’s better (although a crushing disappointment) to just say no, like that pizza guy did.
More on how restaurants would benefit by having truly GF options on their menus later on this blog….
Great read. I've been to Lilac Patisserie too! That place is unbelievable. Thanks for your thoughts. Looking forward to reading more