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Fitfood: Dining out gluten-free a challenge

Lisa Ryckman, Rocky Mountain News

Published January 2, 2007 at midnight

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Question: I have celiac disease, and I need some suggestions about things I can eat at restaurants to avoid gluten. It's really discouraging to find one of the only things I can eat at most fast-food places is something like the catsup in the packet - sometimes not even that.

Answer: It's a challenge to go gluten-free at a restaurant, but it definitely can be done. Prudence Athearn Levy, a dietitian at Cherry Creek Nutrition, says plan ahead: Call the restaurant to speak with the chef, explain your dietary restrictions and discuss the menu and ingredients.

"You can also discuss cross-contamination, which is also an issue at restaurants," Levy says. "The chef may be able to prepare your food on a clean piece of the grill, or broil your fish or chicken on fresh tin foil so it does not get contaminated by other foods in an oven."

You also can request that pasta, pizza crust or bread without gluten, a component of wheat and other grains, be used to make your dish.

"Here's an example of what you could order in a restaurant: broiled scallops or fish with lemon, baked potato with butter and chives, and steamed broccoli," Levy says. "A garden salad, without croutons or candied nuts, with lemon and olive oil on the side, also goes well with most meals. Steamed rice in Asian restaurants is almost always gluten-free."

Many fast-food and chain restaurants have gluten-free menus online, Levy says, including Arby's, McDonald's, Outback Steakhouse, P.F. Chang's and Wendy's.

Other chain restaurants that say they have some gluten-free menu items are Boston Market, Chevy's Fresh Mex, Carrabba's, Tony Roma's and Chipotle (all foods at Chipotle are stated gluten-free except the flour tortillas - ask for a naked burrito and a clean surface and clean utensils on the line).

In Denver, restaurants that cater to gluten-free needs include Abrusci's Italian Restaurant, Beau Jo's, Chez Jose, Deby's Bakery and Café (completely gluten-free), Great Harvest, Jax Fish House, Lola Restaurant, Maggiano's, Masala Denver, Rheinlander Bakery, Rock Bottom Brewery, Vesta Dipping Grill, WaterCourse Foods, Wholly Tomato and XDC Bakery.

"Remember, even with restaurants and fast-food chains with gluten-free menus, cross-contamination is always an issue," Levy says. "Always ask your server or chef to work on clean surfaces not touched by other gluten-containing foods."

Bananas Grand Marnier

Makes 4 servings

1 tablespoon margarine

1/3 cup orange juice

1/2 tablespoon honey

2 tablespoons Grand Marnier or other orange-flavored liqueur

1/4 teaspoon vanilla

3 bananas, sliced

Ground cinnamon

• Melt margarine in a saucepan; stir in orange juice, honey, Grand Marnier and vanilla.

• Add bananas and simmer 3 minutes or until thoroughly heated, stirring frequently.

• Serve warm, garnished with cinnamon, or over vanilla low-fat frozen yogurt.

Nutritional information per ½ cup serving: 149 cal., 3 g fat (1 g sat.), 0 mg chol., 28 g carb., 35 mg sodium, 2 g fiber, 1 g pro.

Chocolate Meringue Kisses

Makes 40 kisses

3 egg whites, room temperature

1/4 teaspoon cream of tartar

1/2 cup sugar

3 tablespoons cocoa powder

1 teaspoon vanilla

• Preheat oven to 200 degrees.

• Line two baking sheets with aluminum foil; set aside.

• In a small bowl, beat egg whites and cream of tartar in an electric mixer at high speed until soft peaks form.

• Gradually add sugar, 2 tablespoons at a time, beating after each addition until sugar is dissolved.

• Add cocoa powder and vanilla; continue beating until stiff, glossy peaks form.

• Spoon meringue by the tablespoonful onto baking sheets, forming chocolate kiss shapes.

• Bake 50 to 60 minutes or until set. Let cool on cookie sheets for 10 minutes.

• Carefully loosen and remove cookies with spatula and completely cool them on wire racks.

• Store in an airtight container.

Nutritional information per serving: 12 cal., 0 g fat (0 g sat.), 0 mg chol., 3 g carb., 4 mg sodium, 0 g fiber, 0 g pro.

Send food and fitness questions to Lisa Ryckman at .