Risotto

Brown Rice, Risotto, Mushrooms, Pumpkin

Eating out as a celiac can have the potential for frustration. It’s really useful if you’ve got a general idea about what dishes contain before choosing as it is really frustrating to get your mouth in the right shape for a particular dish and then find out it is not suitable.

Asking the waiter or waitress to find out from the kitchen as you’re passed the menus that which is gluten free is often quite productive.

If you are booking in advance try sending them letter template at”cost to remove bats from attic – Eat Well With Celiac Disease” which outlines the things you can eat and clearly says what you will need to prevent, before you go. Another strategy is to keep a copy in your purse or wallet so that you may offer it when you arrive. Be mindful that in a pressurised restaurant I can not guarantee they will read it and take it in.

If it’s a location you use regularly it is well worth making a time to speak to the chef during their quiet times. Give them the What You Can And Can’t Eat parts of the ebook or suggest they buy a copy of their own for future reference.

Twice in the past month I have had exactly the same experience when eating out.

I looked at the menu and saw a risotto as a starter- I actually fancied it. A risotto should be perfectly safe if produced by traditional methods. After the waitress in the first restaurant returned from checking what I wanted it wasn’t included in the list. I asked her to check it out, she came back with the reply -“It has rice in it so that you can not have it.”

As you know if you have read the book, all kinds of pure rice are gluten free. As the customer you now have to decide whether to chose something else or to challenge their comprehension of gluten free. On the first occasion there was something else on the menu I enjoyed the look of so I let it go.

A week later in another restaurant the identical thing happened but I decided to take it further and asked her to get a list of ingredients. It turned out that instead of using homemade stock they were using a bought in combination which contained wheat flour.

Always check things out since you never know.

For those who enjoy risotto and would like to make it at home Ann has created fantastic risotto recipe for this month’s newsletter. Visit our website and revel in!

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