Don’t Say “Gluten”…at First.

Some words are simple, and only have one meaning. Unfortunately, gluten isn’t one of them. It can mean different things to different people.

For us, “gluten” is the protein found in wheat, rye, and barley. But, for chefs, “gluten” is a much more expansive term, and can also include plant proteins found in many cereal grains, including some that are safe for the gluten free diet. Common terms like “glutenous rice” just add a further layer of confusion. Without context, a chef may interpret instructions for a “gluten free” meal to be free of flour, rice, corn, and other starches.

That’s why I recommend spelling out “no wheat, rye, barley (and oats in a restaurant setting)”, and avoiding the word “gluten” the first time you visit a new restaurant. It reduces the chances that a chef will be overly restrictive and unnecessarily limit the options he can present you.

Good strategy or bad? What do you think?

For the archive of all tips published to date, visit our Gluten Free Dining Tips section.