Updated: December 15, 2005

THE ESSENTIAL GLUTEN-FREE RESTAURANT GUIDE

1. What standards must a restaurant meet to be listed in the Guide?
To appear in the Guide, a restaurant must have been favorably recommended by a person on a gluten-free diet or a local Celiac support group.

2. Where did the restaurants listed in the Guide come from?
The restaurants listed in the Guide come from a variety of sources, including postings to the Triumph Dining website, listserv messages, and local support groups. Every restaurant in the Guide has been recommended by a fellow Celiac as providing gluten-free accommodations.

3. Have you been to all these restaurants?
Unfortunately, we don't have the time or resources to visit the thousands of restaurants listed in the Guide. We've been to only a small fraction of the restaurants listed in the Guide.

4. Have you confirmed that all the restaurants listed have gluten free offerings?
No. In most cases, we're relying on the recommendations of fellow Celiacs. In certain other cases, we've called restaurants to gather additional information directly (provided in the "Notes" fields of the listings).

5. Where did the chain restaurant gluten free lists come from?
The gluten free lists have been provided by the respective chain restaurants. We have not independently verified the status of the foods on these lists.

6. Who compiles the chain restaurants' gluten free lists?
It's different at every chain. At some chains, the list is compiled and reviewed by a registered dietician. At others, its assembled by a customer service representative.

7. How do chain restaurants ensure the products listed are actually gluten free?
No chain restaurant anywhere guarantees that any item will be gluten free. And, there are good reasons for that. Most chains use multiple suppliers for ingredients and change recipes periodically, making it impossible to always know the exact contents of any dish. And, virtually every restaurant presents some risk of potential cross-contamination in the preparation of dishes. The lists provided by these chain restaurants make excellent starting points for thinking about your food and choosing dishes that are likely to be safe, but it's up to you to talk with the manager/staff at your local restaurant to determine if the food they prepare is suitable for your dietary needs.

8. How recent are the gluten free lists in the Guide?
The lists in the Guide are confirmed approximately a month or two before each edition is published. Since we publish new editions annually, the lists are almost always less than a year old.

9. How will I know when information in the Guide has been updated?
We plan to publish yearly additions of the Guide with updated gluten free lists and restaurant listings. In the meantime, however, you may NOT know when information in the Guide becomes out-of-date. We provide phone numbers and/or websites for all the chain restaurants in our gluten free list section. If you are concerned, you should periodically check-in with the restaurants you plan to frequent to confirm that there have not been any changes to their gluten free list. We also provide a phone number for each restaurant location we list. You should call before visiting a restaurant to confirm that they can still accommodate your diet.

10. I called a restaurant listed in the Guide and they told me they cannot accommodate a gluten free diet. What's going on?
Unfortunately, the restaurant industry is marked by rapid change. Restaurants change ownership, close, and/or revise their menus frequently, and staff turnover is often very high. As a result, places that were once Celiac-friendly may no longer be able to provide gluten-free accommodations. That's why we provide phone numbers for every restaurant listing. You should call each restaurant before visiting to confirm that they can accommodate your diet.

We do our best to periodically follow-up with certain restaurants for future editions of the Guide. If you encounter a restaurant in the Guide that is no longer Celiac-friendly, please let us know (e-mail restaurants@triumphdining.com) and we'll remove them from the next edition.

TRIUMPH DINING CARDS

SECTION 1 - General Questions About the Cards

1. Are some cuisines more celiac friendly than others?
Yes, in order of very celiac-friendly to less so, they are: 1) Thai, 2) Indian, 3) American, 4) Mexican, 5) Japanese, and 6) Chinese. You will be able to order off the menu in almost all Thai restaurants, and even in Chinese restaurants you'll usually find at least a couple gluten-free dishes on the menu. See the individual card pages for more details on each cuisine.

2. Who translated the card? How do I know it says what itís supposed to say?
Our cards were all translated and edited by native speakers who are also Ivy-League educated in the United States, at such prestigious universities as Harvard, Stanford, and Wharton. In total, at least 3 native speakers worked on each card, often more. Our translators and editors all spent extensive time in their home countries and were very familiar with the intricacies of their native cuisines.

3. What does the card say?
The card is broken up into 7 sections, including a section on forbidden foods, safe foods, and questionable items. For more details please read Card Details.

4. How do I use this card?
Please read our Instructions for useful tips on how to most effectively use the cards.

5. These cards seem kind of long. Will they annoy the waiter or chef?
No. Our cards take the average chef just over 1 minute to read and understand. They may seem long, but we've purposely used enlarged foreign font sizes to make the cards easier to read. On the back of each card is an English translation of the native language inside. The English translation should give you a good idea of how long the card is; the English text takes up roughly both sides of a business card.

6. When I go to a restaurant, who should I give the card to?
We recommend you present the card to the host/hostess first. This enables the management of the restaurant to get involved early and ensure that you are accommodated properly, and it reduces the risk that a single, inattentive staff member will ruin your dining experience.

7. What do I do after I present the card at the restaurant?
There is no right or wrong answer here. Usually what happens is this: it takes the reader about a minute to read the card, they'll think about it for a few minutes, then ask you a few questions. Once you've answered their questions, it's probably the right time to ask about specific items on the menu. Most importantly, be flexible and adjust your approach according to your observation of your wait staff's understanding and attitude.

8. Can I use this card when traveling?
Absolutely. But here are 3 things to keep in mind. 1. Check out the literacy rate of the country. In some countries, you may encounter a good number of people who can't read. 2. Order native dishes. People are more likely to know what goes into something they've been cooking and eating their whole lives as opposed to an imported foreign dishes. 3. Remember, these cards were written for dining in the U.S.! It helps you safely navigate the menu of common dishes (and ingredients) served in American restaurants. The cards do not account for differences in ingredients found abroad or cover the more exotic and regional foods that you'll find overseas.

9. I don't usually use dining cards. But I've heard these are different. How are they different?
When you were first diagnosed, do you remember how surprised you were to learn that soups, soy sauce, and hot dogs were all possible sources of gluten?! Well, different cuisines also have different sources of gluten that aren't always obvious when you just say "no wheat, rye, barley or oats." As Americans, we don't always know what those sources are for other cuisines. Did you know that Thai fish sauce is traditionally gluten-free, but recently some brands have added hydrolyzed wheat protein? Our Thai cards addresses this issue and many others. We did hundreds of hours of research into other cuisines so you don't have to. Our cards cover common and hidden sources of gluten specific to each cuisine AND we've listed them in the native language to make it easier for the chef to understand.

10. Why didn't the card work for me?
The number one reason a restaurant can't accommodate us: they're too busy! Next time, go at a slower hour. It's better for you and the restaurant if the kitchen has time to really think about what's going into your meal. For more details on how to properly use the card, please read our Instructions.

Of course, maybe the restaurant simply couldn't produce gluten-free food (especially at chain restaurants where the food is highly processed), or maybe you just had a lousy wait staff. What's important is that you remain positive and not to let this deter you from eating out. Most restaurants will be able to accommodate you, and you'll be surprised at where - and how often - you'll find great gluten-free meals.

11. I can get dining cards free from the internet or in the back of books written for Celiacs. Why should I buy these?
Other cards offer cookie-cutter text. They say the same thing for every cuisine: "No wheat, rye, barley or oats." Our cards do more! When you were first diagnosed, do you remember how surprised you were to learn that ice cream, soy sauce, and hot dogs were all possible sources of gluten?! Well, different cuisines also have different sources of gluten that aren't always obvious when you just say "no wheat, rye, barley or oats." Our cards cover common and hidden sources of gluten specific to each cuisine. Also, no other card can boast the backing of hundreds of hours of cuisine-specific research and a translation team comprised of Ivy-League educated native speakers.

12. The cards are all different. Why are some foods listed on some cards but not others?
Each card is customized to it's cuisine because the most likely sources of gluten are different for each cuisine. For example, soy sauce is prominently listed as off-limits for each cuisine, except Indian. That's because it's virtually impossible to find an Indian restaurant that uses soy sauce, and it would be confusing and a waste of space to list it. Also, you'll find the spice "hing" is listed on the Indian card, but not the others. That's because "hing" is almost exclusively used in Indian food.

13. There's stuff missing from the "Foods I Can't Eat" or "Foods I Can Eat" Section! What's going on?
If we made a comprehensive list, the card would be pages long and no one would read it! Therefore, we list the foods that we can or can't eat according which ingredients are most likely to be used in that cuisine. Also, as each cuisine is different, the most likely sources of gluten and most prevalent safe foods will also be different. We've customized each card to be specific to it's cuisine.

14. Why do you only list wheat, rye, barley, and oats? What about spelt, kamut, triticale, etc.?
We've invested hundreds of hours of research making our cards concise yet effective. Spelt, kamut, triticale, etc. are still hard-to-find, specialty grains and virtually impossible to find in mainstream restaurants. Please also see the question aboveon how we decided what to include and what not to include on our cards.

15. Can I get these cards in other languages besides the 6 now offered?
At this time, we are offering only 6 cards. Please email us at feedback@triumphdining.comfor comments or suggestions on new card offerings.

16. My support group is interested in purchasing cards for all our members. Can we get a volume discount?
Yes. Please e-mail us at inquiries@triumphdining.comfor more details.

17. I have a peanut/casein/etc. allergy. What does your card say about peanuts/casein/etc.?
Our cards only address Celiac disease. They do not include any information on other food allergies or sensitivities. In fact, some cards list peanuts, dairy, and other common allergens as okay to eat. Please review and understand the English translation of the cards before using them and make sure they are appropriate for your unique situation.

SECTION 2 - QUESTIONS ABOUT SPECIFIC CUISINES

18. Why is soy sauce listed as forbidden on the Japanese and Chinese card, but only as a "please check" item on the Thai card?
Soy sauce in East Asia (e.g., Japan, China, Korea) is traditionally brewed with wheat, and virtually all soy sauces in Chinese and Japanese restaurants contain wheat. On the contrary, in Southeast Asia (e.g., Thailand) soy sauce often does not contain wheat, and a good number of soy sauces in Thai restaurants will be gluten-free!

19. MSG is listed as off-limits in the Asian cards, but not in the other cards. Why is that?
U.S. made MSG is virtually never derived from wheat, rye, barley or oats. It has been placed on the safe lists of many authoritative gluten-free lists. However, many Asian restaurants use imported MSG, and MSG made in Asia is often derived from wheat, so we've listed it as off-limits in our Asian cards.

20. In the Thai and Chinese cards, "egg noodles" are forbidden, but what about the other noodles? Aren't they all off limits?
No. Especially in Thai food, you will find lots of gluten-free dishes made of noodles made with rice or beans.

21. Aren't there a bunch of Chinese dialects. Which one is your card written in?
Yes, there are at least a dozen, if not hundreds, of regional dialects. However, every dialect shares the same written language.

22. Is the card written in Simplified or Traditional Chinese?
Our card is written in Traditional Chinese. After careful research, we found that Traditional Chinese was most likely to be read in the typical Chinese restaurant in the U.S. Many Chinese people can read both.

23. The Chinese card does not have a "Please Check" section. Why?
After extensive research and consultation with our Chinese translating and editing team, we eliminated the "Please Check" section. There are not many "areas of gray" for Celiacs in Chinese food. The ingredients that contain gluten almost always contain gluten, and do not require confirmation by the chef.

24. Why isn't rye on the Indian card?
The grain rye is almost unheard of in India. Multiple authoritative English-Hindi dictionaries indicated that there is no direct Hindi translation of rye. (Hindi is the official language of India.) Rye was defined only as a "type of wheat." In fact, our 3 Ivy-League educated translators and editors, all natives of India, were unfamiliar with rye as a grain. We also consulted with multiple Indian chefs, grocers, and food distributors, and no one was familiar with the grain rye in Indian cooking. NOTE: Please be careful not to confuse "rye," the grain, which is practically nonexistent in Indian cooking with "rai" the spice. Rai (also spelled "rye") is a small round mustard seed used in Indian cooking. The spice rai is gluten-free - though the name might suggest otherwise!

25. I hear there are hundreds of Indian languages. What language does your Indian card use and will it work at my local Indian restaurant?
Our card is written in Hindi and English. Hindi is the official language of India. English is the "associate" official language of India. Virtually every Indian-American in the U.S. can read and understand at least one of the two. NOTE: The most common Indian cuisine in the U.S. is North Indian. Hindi is the most commonly spoken language of that region.

26. Why is the footnote in the Hindi card in English?
Virtually all Indian grocers in the U.S. have labels written primarily in English because of the strong presence of American and Canadian distributors of Indian food in the U.S. and the prevalence of the English language in Indian culture.

27. Why is Hydrolyzed Vegetable Protein (HVP) not on the American Card?
It's on the 5 other cards, but according to American food labeling laws, food manufacturers cannot list hydrolyzed vegetable protein as an ingredient. They must list the source of the protein. For example, acceptable labeling would be hydrolyzed corn protein, hydrolyzed wheat protein, etc. However, other countries follow different labeling laws. Therefore, we have listed HVP on the forbidden list in the non-American cards.

28. Why isn't vinegar listed on your cards!
The scientific community's understanding of Celiac disease is constantly changing. Our cards reflect the most current research, which shows distilled vinegar as safe for Celiacs.