Nectarine Grove (Leucadia) They offer a varied menu of organic meal items and baked goods.Healthy Creation s (Encinitas) They offer a varied menu of organic meal items and dessert-type baked goods.You may be able to order some of Deanna's products ahead of time directly from the company, or from Farm Stand West (which carries fruits, vegetables and Deanna's baked goods, but this stand is not itself dedicated GF). Deanna's Gluten Free Baking Co ( Escondido) This is a wholesale bakery featuring breads, pizza crusts, and desserts.(North Park ) They offer a wide variety of breads, biscuits, and desserts. We do not have any testing information from these restaurants. You should be be especially careful at pizza establishments serving "gluten-free" pizza - some are not as safe as others (see adjacent slide, courtesy of Melinda Dennis, MS, RDN ).This will help to avoid confusion in the prep area and at your table. Ideally, gluten free food should be served on plates shaped differently than those used for gluten containing food.Do not cook gluten free pasta in water used to cook regular pasta.Grills, griddles, and fryers should also be dedicated for gluten free food.All utensils, colanders, stainless steel cookware, and toasters should be dedicated for gluten free food only.Use dedicated gluten free cutting boards.Check to make sure any restaurant or bakery follows these necessary protocols:.Check to make sure any San Diego restaurant or bakery is using purity protocol oats, not just oats that are labeled GF or certified gluten-free.A "dipstick, in house test" is not adequate according to leading celiac dietitians and researchers. A competitive ELISA is used when assessing food for gluten protein fragments, which occur when gluten protein is hydrolyzed or fermented. Ask any bakery or restaurant who bakes their own gluten-free products if and how often they test their final products using the R5 ELISA Ridascreen Gliadin Competitive R7021 (R-Biopharm AG).Check to make sure the restaurant's flours, grains, legumes, and seeds used to prepare menu items are labeled gluten-free, since cross-contact can be a problem with many naturally occurring gluten-free grain flours, including rice flour (over 30% of naturally occurring gluten-free grains were significantly cross-contact with gluten in a 2010 study).
These three programs go extensively beyond the very basic ServSafe training related to celiac: Beyond Celiac/ Great Schools / Great Kitchens (this program is online and only costs ~$100 per manager).
Ask the restaurant manager if they have recently trained all of their food staff using one of the three nationally available gluten free certification programs. Help yourself and your community long term.
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