Stanford Children’s Health

Stanford Children’s Health Celiac Disease Program Webinar: Safely Dining Out Gluten-Free

The Stanford Children’s Health Celiac Disease Program hosted a webinar focused on practical strategies for dining out safely while adhering to a strict gluten‑free diet. Led by medical director Dr. Hillary Jericho, registered dietitian Far Mardini, and student advocate Yuvraj, the session combined expert guidance with real‑world examples captured in short videos of breakfast, lunch, and dinner outings. The presenters highlighted three primary sources of cross‑contamination—gluten‑based ingredients, shared kitchen equipment, and common cooking surfaces such as fryers. They urged participants to research menus, read celiac‑specific reviews, and use dedicated apps before choosing a venue. Cuisine matters: Mexican, Thai, and Mediterranean fare tend to be lower risk, whereas Chinese, Indian, and Italian dishes often involve hidden gluten. Red flags include staff who are unfamiliar with gluten basics; green flags involve chefs who proactively discuss preparation methods and dedicated ovens. Memorable moments included the warning, “If they ask what gluten is, walk away,” and the recommendation to carry a gluten‑free card that functions like a medical document. Interactive role‑plays demonstrated how to query a restaurant about separate ovens, glove changes, and fresh ingredients, reinforcing that assertive communication can prevent accidental exposure. The webinar equips celiac patients and their families with actionable tools to mitigate health risks, while signaling to the hospitality industry that transparent, gluten‑free protocols are both a safety imperative and a market opportunity. By normalizing these practices, restaurants can broaden their customer base and reduce liability.