Is Gluten Free Dining and Travel Getting Any Easier?
We all know the statistics…1 in 133 people in the U.S. (almost 1% of the population) has celiac disease, while even more of the population (an estimated 30%) is gluten intolerant. Even though the majority of these people have yet to be diagnosed, awareness has grown considerably, especially in the past few years. This not only helps more people to get properly diagnosed, but it helps those with gluten sensitivity who have been following a gluten-free diet for years. That’s because, as the terms “celiac disease” and “gluten free” have become more recognized phrases, more grocery stores and restaurants have begun to actively court this audience, offering more (and better!) gluten-free foods.
Just a few years ago, you could count the number of “chain” restaurants offering gluten-free fare on two hands. But things have certainly changed –we’re now seeing many more regional and national restaurant groups – including many pizza chains! – rolling out gluten-free menus. This is a long-awaited and exciting development for many of us, and it certainly has made dining out – whether at home or when traveling -- a much easier endeavor. With that said, there are still several things that those with celiac and gluten intolerance should do when planning a trip or even a meal out at new restaurant:
- Research your destination online. I founded GlutenFreeTravelSite.com to offer a great place to get feedback from others who've traveled where you’re headed. Call or go online to check the availability of gluten-free items on a restaurant’s menu. If you’re staying at a hotel, resort, or on a cruise ship, find out about your choice of grocery stores and restaurants, both on and off the property, and which have the best gluten-free options.
- Call the chef at the restaurant or hotel/resort/cruise ship ahead of time. Let them know you’re coming, to request they make a note on your reservation, and to articulate your food preferences. It’s also good to ask them how they typically handle day-to-day meal selections (should you discuss things the day your arrive or handle things via your server on a meal-by-meal basis?).
- Always travel with gluten-free dining cards (bilingual if possible). There are many helpful dining cards available online (both free and for a small fee). These are especially helpful when there’s a language barrier or when your server (or the chef) has no idea what “gluten free” means. Many of them are not only bilingual and geared toward a particular global cuisine (i.e. Chinese or Mexican), but they briefly and effectively educate the kitchen staff on avoiding cross contamination.
- Pack unperishable snacks as back-ups and take advantage of online stores that will ship your favorite frozen or refrigerated gluten-free foods to your destination. Do this ahead of time, especially if you’re unsure of the availability of gluten-free foods in nearby markets. If you’re staying somewhere with a kitchen where you’ll be able to prepare some of your own meals, services like GF Meals/Your Dinner Secret ship ready-to-cook gluten-free meals anywhere in the U.S.
When you do your homework and use the resources available to you, there is virtually no limit to where you can safely travel. Of course, some destinations will still be easier than others. I recently hosted the first annual contest to find the World’s Most Celiac-Friendly Destination, and New York was the winner. Through GlutenFreeTravelSite.com we received more reviews for restaurants in that location than any other, probably due to New York City being at the forefront of food trends – and due to the fact that you have a lot of independent “neighborhood” restaurants that have embraced the demand for gluten-free foods among their local patrons.
Other gluten-free-friendly destinations may come as a surprise…like Italy, for example. While many of us might easily dismiss the pasta capital of the world as being a place Celiacs should avoid, Italy is ironically one of the safest places to follow a gluten-free diet, due to their population’s high rate of Celiac Disease and overall awareness. Other parts of the world like Africa and Latin America don’t have a dependence on wheat as a food staple the way we Americans do (they use flours made from teff, amaranth, and corn), so in theory they can be safe places to travel and experience new ways of eating gluten-free. Basically, any area of the world can be safely navigated when it comes to following a gluten-free diet, providing you do your research ahead of time, talk to chefs in advance, carry bilingual gluten-free dining cards to help you communicate, and pack back-up snacks when possible.
Posted 3/24/09 by Karen Broussard, founder and president of GlutenFreeTravelSite.com (learn more about Karen Broussard)
