Creating a gluten free kitchen was actually kind of fun for me. Why? Well, after getting rid of everything with gluten in my pantry, there was suddenly all of this space was just waiting to be filled! The possibilities were exciting.

OK, I’m a little bit of a food nerd.

I went back through my dog-eared cookbooks and remade old favorites into gluten free masterpieces. I started to cook double batches and freeze meals. Soon, I’d built a sizeable collection of my own gluten-free recipes. I’d mastered eating and serving gluten free food at home, but I knew someday soon we’d have to venture beyond the safety net of our own kitchen.

Plus, I needed a break!

At first, the idea of dining gluten-free in restaurants filled me with anxiety. I pictured waitstaff rolling their eyes at each other and, with a jerk of their head in my direction, whispering sotto voce to a coworker -”another one of those high-maintenance gluten-free chicks”.

I’ve never minded asking for what I want in a restaurant, but I never had to worry that I’d get sick if my order wasn’t correct. I have unknowingly eaten gluten a few times since eliminating it and the day after felt hung over and lethargic. Not fun and even less fun when trying to keep up with my high energy toddler! But at least those “accidents” were my own mistakes - not reading labels carefully or taking a chance with mystery foods at a buffet. I had to get over my fear of being “that kind of customer”.

Sure, there are big chain restaurants out there that have gluten free menus (e.g., PF Chang, Wendy’s). I know I could just walk in, sit down and order from their gluten free menu without having to worry that gluten will be hiding in a sauce. But I prefer the food and ambiance of the small, independent restaurants, and Seattle has so many to choose from. I’d hate to miss out on such a treat.

It took me a while to get out there and start ordering. But once I did, I was relieved to find that restaurants have been friendly, helpful and accommodating. Living in Seattle has many perks, and fabulous restaurants is one of them. It takes a little work up front to dine gluten free, but I’ve developed a strategy that works well and relieves the anxiety that I felt. Here are some tips to help you get out there, too.

• If possible, check out the menu in advance. Stop by the restaurant, see if the restaurant has it on their website, or call and ask for one to be faxed to you.
• Talk in advance to someone who works there. If you stop by to look at the menu, chat with the manager, hostess or even a server. If face-to-face isn’t realistic, give them a call (do this during off-peak hours). Definitely leave a message if they’ve got voicemail. Be specific, ask detailed questions and make sure you’re understood.
• Always tell your server about your dietary restriction(s). Let them know that you will get very sick if you eat gluten. Make sure they understand that gluten is not just wheat. Again, be specific, ask detailed questions and make sure you’re understood. Ask about the ingredients and preparation methods.
• Dine at off-peak hours. The waitstaff is more likely to be able to take the time to help you make choices and to ask questions of the kitchen staff. And the kitchen staff is more likely to have the time to make special orders.
• Stick with basic foods or foods that can be easily modified. If you’re not certain that the restaurant really gets what gluten free is, then have a salad with oil & vinegar as dressing. Order a burger without the bun (and make sure the patty’s not pre-seasoned). Fresh fruit, steamed veggies and rice are good options, too.
• Familiarize yourself with restaurant cooking and ingredients. For example, french fries often are coated with flour and some restaurants fry breaded foods in the same fryer as non-breaded foods. Expect that unless you ask, your food might be prepared on the same cutting board that a loaf of bread was just sliced on.

What are you doing to take a break? Share your dining out adventures.