Gluten Free TRAVEL

Bonefish Grill is about fresh fish and fresh recipes. Straight from the ocean to your table, our fish is inspected and hand-cut daily by our managers, and then cooked to perfection over a wood-burning grill.

GLUTEN FREE MENU

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour
Blue Cheese (made with bread)
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Couscous
Dextrimaltose
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Farina
Farina Graham
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Malt
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matzo Semolina
Mir
Oriental Wheat (Triticum turanicum)
Pasta

Pearl Barley
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Teriyaki Sauce
Textured Vegetable Protein - TVP
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vegetable Starch
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)
The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:
Artificial Color4
Caramel Color1, 3
Coloring4
Dextrins1,7
Flavoring6
Food Starch1, 4
Glucose Syrup4
Gravy Cubes4
Ground Spices4
Maltodextrin1, 8
Maltose4
Miso4
Modified Food Starch1, 4 Modified Starch1, 4
Monosodium Glutimate (MSG)1, 4
Mustard Powder 4
Natural Flavoring6
Shoyu (soy sauce)4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Starch1, 4
Stock Cubes4
Vitamins4
Wheat Starch5
1) If this ingredient is made in North America it is likely to be gluten-free.
3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.
7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.
May 1997 Sprue-Nik News.

8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer wont change their process to use wheat starch or a gluten-based enzyme in the future.

So you or a loved one have just been diagnosed and told you need to be on a strict Gluten-free diet. You're probably totally overwhelmed by all the sudden changes that you're going to have to make to live a healthy Gluten-free Lifestyle.

First of all - RELAX! Life goes on and you'll be able to do just about everything you did before you were diagnosed, but you'll have to do it Gluten-free.

Hey - that means there are now four things in this whole world that you can't eat - wheat, oats, barley and rye. I know it's not quite that easy, but I'm just trying to put things in their proper perspective. There is no denying that things are going to be a lot less convenient then they were before.

Take a deep breath - let it out - NOW get to work. The sooner you do, the sooner you'll feel more comfortable with the whole situation. No one can do this for you - you are going to have to work to make your life get back to some semblance of normalcy.

The following are just a few of the things we suggest you do to get on the right track. They're in no specific order. If you have other tips you think we should add to this list, please let us know. We're all in this together:

* Get a copy of the American Dietetic Associations Gluten-free Diet Guidelines found in the Sixth Edition of the Manual of Clinical Dietetics. Or, you may just want to get the information from one of the national support groups that accept the ADA diet as the current diet for those on Gluten-free. The NIH recommends the ADA as the authority to determine the proper guidelines.

* Learn how to read labels and know how to look for hidden gluten. By January, 2006 our world will get a lot easier. That's when the new food labeling act will go into affect. Wheat will be listed as one of eight allergens, which is probably better than 90% of our problem, but we'll have to look for the other three.

* Join a local support group. Talk with as many others on the Gluten-free diet as you can.

* Attend any of the National conferences around the country or even "Gluten-free Food Fairs" that seem to be becoming more and more popular around the country.

* Subscribe to some of the national publications that are available.

* Subscribe to the Celiac List Serve

* Don't be embarrassed to ask questions. There's an enormous amount of information for you to absorb at one time. It's not going to happen overnight.

* When In Doubt - Don't!! This credo applies to packaged food; food served at restaurants or parties; or just about anywhere.

* Learn how and who to ask for help.

* In restaurants ONLY speak with the cook, chef, owner or manager when asking for the ingredients or methods of preparation of the food you want to order.

* Attend one of our 4-hour Going Out To Eat and Traveling Gluten-free Workshops that we give around the country.

* Purposely Cheating on the Gluten-free Diet is only hurting yourself. In some cases irrevocably.

* Just because a cook in a restaurant says that you don't have to worry about getting Gluten-free food "they'll take care of it" - still respectfully ask all necessary questions

* Never trust a travel agent that says "don't worry you'll get all the Gluten-free food you want on this trip or cruise, etc."

* Whenever flying domestic or international - always ask for Gluten-free meals, but take back-up - just in case you don't get it or what you get is questionable.

* Just because you tell a chef that you are on a Gluten-free diet and can't eat wheat, oats, barley and rye - don't assume that he will know what's safe for you to eat and what's not. You need to teach the chef how to accommodate you, not expect them to do it for you.