Culinary Updates for Let’s Eat Out! Series

To ensure that you have the most current information for safe gluten-free eating anywhere, we now offer free online cuisine updates for our award-winning Let’s Eat Out! series.

Based on over 3 years of extensive research, our team collaborated with over 75 global experts and individuals impacted by special diets to deliver this 600-plus page innovative series to you. Since it is focus-group driven, quality assurance tested and endorsed by hundreds worldwide, there are minimal updates.

At the same time, new research is released, enhanced products are developed, additional cultural differences are identified and more non-traditional culinary practices are uncovered across the globe.

Therefore, the following updates wil keep you as informed as possible about ingredients, food preparation and international cuisine dishes.

Marketplace Updates due to Research, Regulations & New Products

• Blue Cheese no longer contains gluten and is safe for celiacs / coeliacs.
• Stocks & broths for all cuisine types may now be made from gluten and allergen-free packaged mixes. Therefore across all cuisines, ensure stocks and broths are made fresh or from gluten and allergen-free mixes and not made from packaged bouillon that may contain gluten and other allergens.
• In the case of alcoholic beverages, some international standards do require manufacturers to list ingredients on their product labels such as in Australia and New Zealand.
• In some countries such as Australia and New Zealand, import products need to comply with FZANZ food labeling regulations.

Rice Dishes across Cuisines
Ensure fresh clean water is used to avoid cross-contamination in: 

• Chinese Cuisine-Steamed Rice
• Mexican Cuisine-Arroz (Rice)
• Thai Cuisine-Sticky Rice
  

Desserts across Cuisines
Ensure no cookie or biscuit is included in the following which may include gluten, corn, dairy, eggs, peanuts, soy and tree nuts:

• American Steak and French Cuisine-Crème Brulée (Baked Custard)
• American Steak-Fresh Berries with Whipped Cream
• French Cuisine-Fruits à la Crème (Fresh Fruit with Cream)
• Italian Cuisine-Frutti di Stagione (Fresh Fruit in Season)
• Thai Cuisine-Fresh Tropical Fruits

Cuisine Specific Non-Traditional Culinary Practices

American Steak & Seafood Cuisine

• Grilled Chicken Breast-may contain dairy from a marinade with milk
• Mashed Potatoes-may contain peanut from artificial mashed potato mix     
• Flourless Chocolate Torte-ensure no wheat flour is used as dusting in pan

French Cuisine

• Steak Tartare (Beef Tartar)-ensure no bread crumbs are included which may include gluten, corn, dairy, eggs, peanuts and tree nuts
  

Indian Cuisine

• Across all dishes-ensure no cashew butter or peanut flour has been
  

Italian Cuisine

• Carpaccio di Manzo (Beef Carpaccio)-ensure no garnish is added to dish which may include gluten, corn, dairy, eggs, peanuts and tree nuts
  
• Zabaglione (Italian Custard)-ensure no cookie/biscuit crumbs are added as an ingredient which may
  

Mexican Cuisine

• Arracheras (Flank or Skirt Steak)-ensure no wheat or gluten in marinade
• Carne Asada (Broiled Beef)-ensure no wheat or gluten in marinade

Varying Terminology Across Geographic Regions

• The beginning course of a meal can be called appetizers, starters and entrees.
• The primary dish for restaurant guests may be called entrees, mains, main dishes or main courses.
• Cookies and biscuits have the same meaning depending upon the geographic location, eg cookies in US and biscuits in the UK.
• Chips are potato chips in the US and French fried potatoes in other parts of the world.

To share any non-traditional culinary practices that you’ve discovered while eating out and traveling gluten-free, click here. We'd love to hear from you.