Gluten Free-Restaurants | FoodFacts.com

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Eating out used to be a chore on a diet where you can’t have wheat, oats, barley, and rye. But that is not the situation anymore, thanks to two national chain restaurants.

When you think Outback you think down under, steaks, and the list goes on.

For people with Celiac Disease, a digestive disorder triggered by the gluten protein found in some grains, you can now also think of their gluten free menu. Outback was the first national chain to come up with one.

Joint Venture Partner for Outback

David Hoffman says, “The gluten-free menu came about 10 years ago when we were approached by a gluten intolerance group. We put together a menu of gluten free items.”

In addition to many of the Outback favorites that are GF, the restaurant has also launched a new section of its menu — 15 items for under $15.

A few options: sweet glazed pork tenderloin - with mashed potatoes and green beans.

In order for the beans to be gluten free, just ask them to be prepared without butter, which has seasoning in it that wouldn’t be safe for celiacs.

Or there’s the roast filet tenderloin with mashed potatoes and fresh vegetables.

And, for desert you can try the Chocolate Thunder Down Under made with a gluten free brownie.

Hoffman says, “Our kitchen Outbackers are very in tune with the gluten-free menu and what that requires. We use separate containers, separate gloves, separate prep areas, and portions of the grill to prepare the food so it is gluten free.”

Employees are trained when hired and then reminded about the GF guidelines throughout the year.

Outback even has two special alcoholic drinks — the Walabie Darn, a blend of fresh peaches mixers, vodka and champagne. They also have gluten-free Anheuser Busch beer, Redbridge.

Meanwhile, there has been another interesting development. Years ago, one pleasure that seemed to be out for celiac when dining out was pizza.

Not anymore thanks to Uno’s Chicago Grill.

Regional director of operations for Uno Chicago bar and grill Erwin Aupperli says, “Uno’s Chicago Grill is known for its world class pizza and it took us about a year and a half to develop this pizza that we tested in the Boston Market. We had such great reviews that we quickly moved it and now it’s in all of our national company restaurants.”

Erwin says, “The crust is made with a rice starch, so it has a little different profile, but the flavor is fabulous. It’s just overwhelming and we’re serving it to a guest in our dining room and the reaction from the guest is just so happy to enjoy pizza with their family and actually be part of the whole experience with the family.”

But, Uno’s selection doesn’t stop there.

A year and a half ago, Uno’s concentrated on its gluten free menu.

It has 20 different items on the menu, from appetizers to desserts, including lemon basil salmon with a choice of sides, including brown rice with mangos and Craisins.

Or there’s the Angus beef - New York sirloin with potatoes.

Or, grilled chicken with mango salsa.

Erwin says, “We work very hard at the ingredients for a high regard for flavor, but also making sure that it will be safe for guests to enjoy in our dining rooms. We also train our employees on systems and controls to ensure that the guest has a safe dining experience.”

Last year, Uno’s was named America’s healthiest chain restaurant by Health Magazine.

In addition to the GF menu, it also has low calorie and high fiber items. The restaurant chain also uses trans-fat free oils and salad dressings and has been.

By the way specialty drinks at Uno’s include Redbridge, a strawberry freeze, and the dumb monkey.

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