Eating Out with Celiac Disease

My son is a terrific nightmare to eat out with. Honestly, it's not his fault-being a celiac is a hard for a five year old. Celiac disease is like a food allergy run amok. His body cannot tolerate wheat, gluten or any products that might have come in contact with wheat or gluten. When he eats some of the evil grain or its hideous sidekicks, it transforms him into a child whose personality resembles the Ravenous Bugblatter Beast of Traal. It's like his kryptonite. As a parent to a celiac, I learned quickly not to assume that "just a little" is ever okay. It's not. Or, that he is ever "feeling better." He's not. Which explains our diligence, the constant vigilance, when we eat out.

It's already a production dragging our family into the local "family friendly" restaurant chain. We're like locusts-we come in droves. When you add a hyper-vigilant mother who questions everyone about ingredients, marinades, cooking options, and side items, it frankly is just a downward spiral. Inevitably, I launch into too detailed an explanation of Celiac disease, gesture to my son as the poster child (he, in his pivotal role, grins back) and request to speak to the chef.

In all of this somewhere, we have to eat; it's why we're here after all. Learn from my mistakes, and follow these simple guidelines for eating out with style and safety.

This is the best thing you can do-bug the chef. I know he's busy, I know you don't want to bother him, but I have it on good authority that chefs know their business and what goes on your plate better than anyone else in the restaurant. Not only that but some chefs really see it as a challenge. I imagine "Iron Chef" Gluten Free Cook-Offs being staged in the kitchen.

If in doubt, check the packaging. Normally chefs will be happy to bring you out the packaging that the food comes in. That way you can check it against the longish list that you have stored in your purse or wallet (you know you do!).

Simple but very effective: smile a lot. If the chef and servers think you're happy about being there, then they are more likely to enjoy helping you. Grumpy eaters get their just desserts in the restaurant business. Enough said.

Here's another thing: be brief. There's nothing to be gained from exhausting everyone around you with your dissertation style explanations. I've found that simply saying, "My son is highly allergic to wheat and gluten," and move on into practical suggestions from there. It's within us to want to divulge exactly how tough this is for us by boring everyone to tears with our struggle. There's no point; they don't really care anyway.

Lastly, attempt to not hover. The meal will be served in all of it's gluten free deliciousness, assume this straight off. Of course if your happily gluten free meal is served with a side of crispy bread, then you may need to reevaluate.