Sauce’s Friend or Foe?
I almost got burned at a really nice steakhouse recently because they put Worcestershire sauce in their cocktail sauce, I mean come on, shrimp cocktail can’t have gluten in it...right?
Politely ask questions. Always. Everytime.
Sauces are often one of the easiest things to have a restaurant hold back or switch out, so unless you are getting a warm fuzzy you really probably should. Especially if it is a restaurant that doesn’t make everything in house. Even something as simple as aus jus for a steak can use flour to make it just a little thicker.
You have to have confidence that the chef understands what all contains gluten, then I would be cautious. Yes, I did actually say chef, it is important that you are getting your information from the source and not just what the bus boy “thinks” is in it.
If you are in doubt, honestly, stick with simple preparations. Those simple preparations can actually taste really good - simple salt, pepper, butter or EVOO is really all you need.
Want to find a better balance with your Celiac lifestyle? Contact me at hello@justjamiesmith.com to learn how we can work together!