is not a doctor,
dietician or nutritionist.
She is a Celiac
who has been Off Gluten™
She doesn't like to make a fuss about her dietary restriction,
though she is tired of others
not taking it seriously.
Her interests include
barns, her children, her porch,
the woods, live music,
food & drink, antiques,
taking photos & kickboxing.
(But not in that order).
Eating out in a restaurant is a t r e a t - a way to mark special occasions .....
There are too many variables out of our control (and often out of a restaurant's control)
to make dining out Off Gluten™ a sure thing.
The idea behind Off Gluten™ is to start alleviating some of the key problems in restaurants.
Problem: Such a pain in the @ss to order GF meals in restaurants
Solution: Design custom Off Gluten™ menus for restaurants based on their existing menu
Problem: Cross contamination with gluten between kitchen and table
Solution: Provide custom cross contamination avoidance checklists for kitchens,
and have all Off Gluten™ menus include the following statement so that
"we the eater" don't have to urge the server to remind the kitchen of the following ...
Problem: Regular turnover in restaurant serving staff and a huge variance in understanding
of what gluten is and what foods contain it
Solution: Educating restaurant staff on the dreaded "G" word via Off Gluten™ staff training