Cuisine Guides
Gluten-free, by cuisine.
Gluten shows up in different places in every cuisine. These guides break down the real cross-contact risks, the exact questions to ask your server, and which dishes tend to be safer, written from firsthand celiac experience.
Gluten-Free Guide
Italian Restaurants
Kitchens often know celiac well, but shared pasta water and flour are the real risk. Here's what to ask.
Gluten-Free Guide
Chinese Restaurants
Soy sauce is wheat-based and turns up in most stir-fries. The questions that keep you safe.
Gluten-Free Guide
Mexican Restaurants
Corn makes it one of the friendlier cuisines. A couple of questions about flour tortillas and the shared fryer, and you're set.
Gluten-Free Guide
Thai Restaurants
The noodles are usually rice, it's the soy and oyster sauce worth asking about.
Gluten-Free Guide
Sushi Restaurants
Rice and fish at heart, but soy sauce, imitation crab, and tempura are where the wheat turns up.
Gluten-Free Guide
Steakhouses
The steak is the easy part. It's the seasoning, the shared grill, the croutons, and the sauces worth a quick question.
Gluten-Free Guide
Pizzerias
A gluten-free crust is only as safe as the kitchen, flour, shared ovens, and cutters are the real risk.
Gluten-Free Guide
Burger Joints
The patty's usually fine, it's the bun, the shared fryer, and the fillers that need a question.
Gluten-Free Guide
Indian Restaurants
Rice, dals, and tandoori give you plenty to work with. The breads, samosas, and hidden hing are worth asking about.
Anywhere else
Know the right questions to ask about any dish, at any restaurant
Crumb Bouncer gives you a ready-to-use script and the exact questions for the specific dish you're ordering, at any cuisine, in seconds.
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