My daughter has Celiac and any time we are out to a restaurant that advertises gluten free, we question it. The cooking and serving process reels through my brain as I picture every conceivable cross-contamination issue. It’s hard for me to picture an employee just standing around, waiting for a gluten-free order to come in. My fear is that they have just been working on the line, making foods for other orders, possibly using flour and they have flour on their aprons, then they go to prepare a gluten-free meal. My other question that is always on the forefront is if flour particles linger in the air for a period of time, then how can any restaurant that utilizes flour in it’s kitchen guarantee gluten-free? In reality, the likelihood of cross contamination is pretty high.
I commend restaurants for taking this plunge, and most we have eaten at have talked with me and my daughter, assuring they are taking all precautions to eliminate the risk of contamination. Sometimes, when your daughter wakes up sick, that’s not enough.