Gluten and Wheat Free Toolbox for Local Dining and Global Travel: Part of the Let's Eat Out Series
By Kim Koeller
()
About this ebook
Learn from this proven and focus-group tested approach based on the 12 time award-winning book Let's Eat Out Around the World Gluten Free and Allergy Free. Find what foods can be safely eaten and how to order meals free from gluten and wheat in any ethnic restaurants based upon your cuisine-specific options. In addition, explore hundreds of gluten free snacks, beverages and breakfast suggestions to safely eat on-the-road with ease. Utilize critical travel checklists to communicate your gluten free requirements for airline flights, hotels, cruise lines and even dining in foreign speaking countries with chef translation cards.
Confidently enjoy your eating experiences everywhere while managing gluten sensitivities, wheat allergies and celiac / coeliac disease and empower yourself with the Gluten and Wheat Free Toolbox for Local Dining and Global Travel ebook.
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Gluten and Wheat Free Toolbox for Local Dining and Global Travel - Kim Koeller
What People Are Saying About the Award-Winning Let’s Eat Out! Series
Highly recommended! This is essential for the international traveler, restaurant diner and home cook with celiac disease or any food allergy
Library Journal
Empowers readers to safely dine out anywhere
Gluten Intolerance Group
Great when visiting local restaurants serving foreign foods or traveling abroad
Coeliac UK
Excellent for helping celiacs / coeliacs & those on special diets regain their quality of life
Shepherd Works, Australia
Wonderful resource for the coeliac / celiac diner and the food industry
Coeliac New Zealand
Built on a framework of empowerment... packaged into a superbly professional, high quality text for both patients and practitioners
Today’s Dietitian Magazine
Simply outstanding reference... offers an exclusive perspective on innovative strategies for pursuit of a gluten / wheat free healthy diet without the necessity to stay home
Midwest Book Review, 5 out of 5 stars
Well organized and comprehensive compilation of information... excellent guide for ordering tasty, fulfilling meals
ForeWord Clarion Review, 4 out of 4 stars
Thorough and comprehensive... full range of information about major restaurant cuisines, ingredients and preparations
Restaurants & Institutions Magazine
Invaluable resource and comprehensive guide for eating out whether at home or abroad
Allergic Living Magazine
Essential reference for celiac / coeliac and food allergy clients that eat in restaurants and travel... great for dietitians counseling clients or for those working in food service
Dietitians of Canada
GlutenFree Passport®, AllergyFree Passport® and their logos are trademarks of AllergyFree Passport®, LLC
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Published by:
Gluten Free Passport®
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United States of America
info@GlutenFreePassport.com
http://www.GlutenFreePassport.com
eISBN 978-0-9830577-3-4
eBook Edition
Gluten and Wheat Free
Toolbox for Local Dining and Global Travel
Part of the Award-Winning Let’s Eat Out! Series
Kim Koeller & Robert La France
Dedication
To our parents—
Vivi & Ed
Norma & Roland
To Robbie, Robert and our team of angels
To our supporters, advocates and nay-sayers alike
To dreams, synchronicities & empowering people across the globe
Acknowledgements
Thank you to our core team in delivering this ebook edition of Gluten Free Dining Out Toolbox: Katie Mayer, Yannis Arvanitis, Cara Swider, Mark Bauhs, Christy Bauhs, Josh Tallent and of course, our loyal and tireless shipper.
A very special thanks to Katie Mayer - words are not enough to express our appreciation for your ideas, motivation and dedication. Your enthusiasm, creativity and continuous attention to detail have been instrumental in achieving our objectives!
Sincere gratitude to our supporters in helping to make this a reality: Lori Rennie, Maureen Boudreau, Deb McDonald, Michelle Somkovic, Scott Myers, Amy Koeller and our focus group teams.
We are also thankful for the expertise and insights of Grant Landis, Ben Carnevale, Carol Kats, Janet Bass, Bennett Berg, Jen Cafferty, Faris Aoun, Dawn Warner, Joel Schaefer, Shelley Case, our clients and global business network. Thank you for helping us envision new horizons and continue to improve quality of life throughout the world.
Once again, we thank our culinary advisors and chefs who validated the restaurant cuisine content which stands the test of time: Crystal Crawley, Arber Murici, Lumi Devine, Freddy Sanchez, Billy Wilcoxen, Sueson Vess, Lisa Artz, Tim Gannon, Laura Cherry, domenica catelli, Tariq Zaman, Samir Majmudar, Pam Panyasiri, Nicolas Bergerault, Stephane Tremolani, Alfredo Rosiv and Jeff Dattilo.
From Kim—special thanks to Cory Van Wolvelaere, Dale Renner and Paul Cameron for believing in me and my out-of-the-box
ideas which built the foundation for our pioneering initiatives. Also, my deep appreciation to the health professionals who continue to assist me throughout this adventure of life: Alan Wolf, Leslie Stevenson, Christine Davis, Roger Hughes, Neung Khunsri, Danny Odroniec, Patty Hare, Christy Lyons, Dr. Dean Politis, Dr. John Hefferon, Dr. Richard Arrandt, Jeremy Aniciete, Andrea Myles and Dr. John Hicks.
Thanks to our family and friends for your never-ending support, encouragement and love.
To everyone impacted by special diets—we hope you feel empowered with the knowledge to safely and confidently eat and travel anywhere.
—Kim and Robert
Intention of Book
The Gluten and Wheat Free Toolbox for Local Dining and Global Travel, part of the 9-time award winning Let’s Eat Out! series, is intended to provide information useful to people living with celiac / coeliac, food allergies and special diets. AllergyFree Passport®, LLC and GlutenFree Passport®, as the authors and publishers, as well as the contributors and reviewers of this book (collectively we
) have made reasonable efforts to make sure that the information provided is accurate and complete. We believe that factual information contained in this book was correct to the best of our knowledge at the time of publication. However, we do not warrant or guarantee that any of the information is accurate or complete. It is not possible for us to have gathered all the information available or independently analyzed or tested the information.
We assume no responsibility for errors, inaccuracies, omissions or typographical errors contained in this book. We expressly disclaim responsibility for any adverse effects arising from the use or application of the information contained herein, as well as responsibility for any liability, injury, loss or damage, whether it be actual, special, consequential, personal or otherwise, which is incurred or allegedly incurred as a direct or indirect consequence of the use and application of any of the contents of this book or for references made within it.
The information contained in this book should not be viewed as medical advice. Questions regarding celiac / coeliac, food allergies, special diets, drug and food interactions and anything related to a specific individual should be addressed to a doctor or other medical practitioner.
We are not responsible for any goods and/or services referred to in this book. By providing this information, we do not endorse any business or advocate the use of any products or services referred to in this book, and the owners or operators of the businesses referred to in this book do not endorse AllergyFree Passport®, LLC or GlutenFree Passport®. We expressly disclaim any liability relating to the use of any goods and/or services referred to in this book.
Although the authors and the publishers of this book are appreciative of the support and information received, AllergyFree Passport®, LLC and GlutenFree Passport® are not affiliated with (and have not received any compensation from or related to) any of the individuals, products, organizations, associations, airlines, restaurants or businesses identified in this book.
Table of Contents
Introduction
Scope and Approach
Background of Creators
Inspiration for Series
Design and Methodology
CHAPTER 1 Our Personal Journeys From Both Sides of the Table
Kim’s Journey to Embracing the Gluten and gluten / wheat free Life
Robert’s Journey in Dealing with Special Diets: The Other Side of the Table
CHAPTER 2 Approach to Safe Eating Experiences
Learning Curve Associated with Special Diets
Guest Approach to Eating Outside the Home
Restaurant Approach to Handling Special Dietary Requests
Collaborative Process of Eating Out
CHAPTER 3 Ingredient and Preparation Technique Guidelines
Worldwide Product Labeling Regulations
Codex Alimentarius and Gluten-Free Labeling
Gluten and Wheat-Free Grains/Flours
Ingredient Sources and Manufacturing Processes
Ingredient and Preparation Techniques
CHAPTER 4 Let’s Eat at Steak & Seafood Restaurants
Steak & Seafood Cuisine Overview
Steak & Seafood Sample Menu and Item Descriptions
CHAPTER 5 Let’s Eat at Chinese Restaurants
Chinese Cuisine Overview
Chinese Sample Menu and Item Descriptions
CHAPTER 6 Let’s Eat at French Restaurants
French Cuisine Overview
French Sample Menu and Item Descriptions
CHAPTER 7 Let’s Eat at Indian Restaurants
Indian Cuisine Overview
Indian Sample Menu and Item Descriptions
CHAPTER 8 Let’s Eat at Italian Restaurants
Italian Cuisine Overview
Italian Sample Menu and Item Descriptions
CHAPTER 9 Let’s Eat at Mexican Restaurants
Mexican Cuisine Overview
Mexican Sample Menu and Item Descriptions
CHAPTER 10 Let’s Eat at Thai Restaurants
Thai Cuisine Overview
Thai Sample Menu and Item Descriptions
CHAPTER 11 Snack, Breakfast and Beverage Suggestions
On-The-Road Snack Suggestions
Breakfast Meal Overview
Gluten Awareness in Beverages
Non-Alcoholic & Alcoholic Beverage Ideas
CHAPTER 12 Airline, Hotel, Cruise and Travel Tips
Overall Travel Considerations
Airline Guidelines and Checklists
Hotel and Accommodations Checklist
Cruise Line Meals Checklist
International Travel Tips
Foreign Language Translation Cards
APPENDIX Additional Gluten Free Resources
GlutenFree Passport® and AllergyFree Passport® Solutions
Digital Series Content on eReading Devices
Mobile Applications from Let’s Eat Out!
Global Market Research Trends
On-Line Educational Resources
Let’s Eat Out! Series in Paper Format
Contact Information
One can say everything best over a meal.
—George Elliot
Introduction
Overview
Eating out in restaurants, around the corner or anywhere around the world, is truly one of life’s greatest pleasures. It needs to be enjoyed by all including those managing gluten-free lifestyles. Food also has tremendous power in our lives. It gives us physical nourishment and provides us with the opportunity to socialize with friends, family and business associates.
The collaborative effort between guests and eating establishments has been a tradition for hundreds of years, dating back to the 18th century. At that time, Mathurin Roze de Chantoiseau opened the first restaurant in Paris which claimed to serve only those foods that either maintain or re-establish health
. Little did he know that the objective for the world’s first documented restaurant would mean so much to the hundreds of millions of people impacted by special diets across the globe.
Eating out in restaurants, at social gatherings and while traveling are key concerns for those on special diets, greatly impacting each individual’s quality of life. Cutting edge global market research from AllergyFree Passport® and its affiliate GlutenFree Passport® reveals that the primary factors which influence special diet guests when eating away from home include:
Safety of gluten-free meals
Knowledgeable restaurant and food service personnel
Fear of a gluten reaction
In addition, individuals are also concerned about traveling, which includes eating out in restaurants, finding snacks, flying, choosing accommodations and communicating in foreign languages. At the same time, many restaurants and travel providers around the world are expanding their gluten-free offerings due to increased customer demand.
The Gluten and Wheat Free Toolbox for Local Dining and Global Travel is an innovative how-to
guide designed to address these considerations by providing an in-depth understanding about eating out and traveling with special dietary requirements for reader audiences such as:
Individuals managing celiac / coeliac disease and other special diets
Family, friends, schoolmates and business colleagues supporting those living gluten-free lifestyles
Industry professionals from restaurants, food service and hospitality serving individuals on gluten-free diets
Healthcare practitioners advising and counseling individuals impacted by wheat allergies, celiac / coeliac disease and gluten-free diets
The resource facilitates safe eating experiences by empowering individuals and businesses alike with detailed knowledge about gluten and wheat. Focused on ingredients, food preparation techniques, uncommon foods that contain gluten and wheat, cross-contamination as well as travel, this book can be used as a daily resource, a reference guide, an educational tool and/or a training manual depending upon your specific perspective.
We hope it meets your diverse needs and empowers you with the knowledge to achieve your desired gluten-free objectives. This introductory chapter describes:
Scope and approach
Background of creators
Inspiration for series
Design and methodology
Scope and Approach
The Gluten and Wheat Free Toolbox for Local Dining and Global Travel is part of the Let’s Eat Out! series which also includes cuisine-specific guides, multi-lingual phrases, ebooks and applications as described in the Appendix. First, it is important to recognize that celiac / coeliac disease, gluten sensitivity and a wheat (or gluten) allergy are all food intolerances.
It should be noted that celiac / coeliac disease is an auto-immune disorder with a permanent intolerance to gluten, the protein found in wheat, rye and barley. Spelled celiac in North America and coeliac throughout the rest of the world, it can only be treated and controlled by the strict adherence to a 100% gluten-free diet.
Gluten sensitivity, as defined by the University of Chicago Celiac Disease Center, is an adverse food-induced reaction, possibly immune-mediated, but for which there are currently no diagnostic tests available. People who suffer from gluten sensitivity do not have the classical markers of celiac / coeliac disease. In gluten sensitive individuals, gluten is viewed as a danger signal and virus by the body. Therefore, it is recommended that a gluten free diet is followed.
Individuals who are allergic to wheat have an IgE-mediated response to wheat protein and may tolerate other grains. In addition, some individuals managing wheat allergies may be at risk to anaphylaxis which is a life threatening condition requiring immediate medical attention.
This award-winning series provides easy-to-use resources that are succinct and flexible to meet the various readers’ needs. The scope is the result of years of extensive global market research, consultations, analysis and personal experiences. The content approach and structure are based upon focus group testing/feedback by hundreds of individuals impacted by gluten and wheat-free diets, in-depth hospitality industry assessments and proven results with safe eating experiences worldwide.
The majority of the content encompasses seven ethnic restaurant cuisines which can be found in many cities and countries around the world. This innovative initiative focuses on what can be safely eaten when ordering meals in restaurants based upon a cuisine-specific
approach.
Each restaurant cuisine details suggested dishes, meal descriptions and potential gluten considerations. To determine the 175-plus menu items provided in these chapters, thousands of menus and recipes from all over the world were researched to identify which items were most commonly found in each cuisine. Once established, each was then reviewed to determine which had the highest likelihood of being gluten and wheat-free. Then, ingredients, food preparation techniques, hidden items containing gluten or wheat and cross-contamination concerns were defined for each menu item.
To ensure accuracy, rigorous quality assurance testing was also conducted with chefs, restaurants and culinary schools worldwide to confirm each of the descriptions, considerations and traditional/non-traditional culinary practices.
Other sections of the book focus on additional eating out and travel guidelines including the proven guest and restaurant approach to safe eating experiences, the learning curve for special diets and the collaborative process. Snack, breakfast and beverage suggestions help individuals safely travel on-the-road with confidence and ease. Applicable checklists detailing considerations for airlines, snacks, hotels, cruise lines and foreign travel are also included for guests and travel providers.
The book is organized in a manner that allows you to use the information in a number of different ways. As with any book, it can be read cover to cover as a reference guide or, if preferred, you can skip around by chapter depending upon what topics you are most interested in learning about. Each chapter stands on its own. It’s all about your needs, preferences and areas of concern.
For example, if you’re planning to go to an Italian restaurant either close to home or while traveling, you may want to learn about Italian cuisine, potential menu items, associated guidelines and how to communicate your needs. If you work in a French restaurant and want to understand the ingredients, hidden items containing gluten or wheat and food preparation techniques, refer to the French restaurant cuisine chapter. If you need to re-familiarize yourself on menu items or want a cheat sheet
to help you navigate the various dishes, review the appropriate cuisines by menu item.
If you’re going to purchase special dietary products, you can flip to the snack section and reference applicable suggestions. If you are booking airline tickets and want to request a gluten-free meal, refer to the list of special meal codes in the airline section. The list goes on and on...
Armed with the critical questions to ask, appropriate knowledge and preparation checklists, guests have the opportunity and freedom to safely eat in any restaurant. At the same time, eating establishments can ensure that potentially problematic ingredients, preparation techniques and cross-contamination concerns are addressed when preparing and serving special diet guests.
Background of Creators
Kim Koeller and Robert La France are co-authors of the award-winning Let’s Eat Out! series, creators of innovative mobile applications and authoritative experts on eating out and traveling with special diets. As internationally recognized speakers, Kim and Robert have presented at celiac / coeliac, food allergy and product industry conferences across Australia, Canada, Europe, New Zealand, United States and other parts of the world.
Kim personally manages celiac / coeliac disease