A Recipe For Disaster, Part 2
(When I was two, I was diagnosed with Celiac disease, which means that I can’t eat gluten. So I’m gluten-free, but most definitely not by choice. The most difficult part is eating out, because often employees won’t know what to do.)
Me: “Is this item gluten-free?”
Employee: “No, nothing is free.”
Me: “No, does this item have any gluten in it?”
Employee: “Gluten? What is gluten?”
Me: “Wheat, barley, rye, oats, or spelt — are any of those ingredients in this product?”
Employee: “One second.”
(He then gets out his iPhone, and I presume it’s to call someone who created the product to make sure. Instead, he goes onto Google to search up “gltin.”)
Employee: “How do you spell it?”
Me: “Uh, never mind. I’ll just have [product that in no way could have gluten].”
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