Originally Posted by
gaobest
nice - I was almost going to post this. I do hope it helps OP.
Thank you for the wishes. Unfortunately...
Originally Posted by
trueblu
I saw this...but it doesn't really fit the bill for the OP: most of those restaurants have LOTS of gluten in the kitchen (Flour and water?!!!)[...]
Here are some of the red flags from the article. (Each quote is from a different restaurant.)
[...] it does caution there may be a chance of cross-contamination.
[...]Every burger on the menu is available on a gluten-free bun[...]
[...]Though [the restaurant] makes its pasta in-house, it does buy its gluten-free quinoa alternative.[...]
[...]Nearly everything on its menu [...] can be made without gluten.[...]
[...]can be made with a gluten-free[...]
It seems that the article's author is focused on "recreational" or "fad diet" gluten-free.
But there were a (very) few possibilities, like the following.
[...]his daughters were diagnosed with celiac disease[...]
That is probably a gluten-free restaurant, rather than restaurant with dishes that are labeled gluten-free.
Thank you,
Eastbay1K, for posting the link.