<<Disclaimer: Verify this information before applying it to your situation.>>

I had read, a couple of weeks back, about the issue of 
bread-in-the-brown-sugar at Outback restaurants, so I immediately 
called our local Outback to find out about their policy.

Keep in mind, what I write below is only at the Castleton location in 
Indianapolis.  But I am writing this, to urge people to find out what 
the practice is at their nearby Outback -- because I think, above 
all, they will want to FIX this, rather than make people sick.

Outback has long been a "friend" to people with celiac -- so I hope 
that folks won't just be too afraid to go there now.  At least in our 
city, they have such a positive attitude toward making sure their GF 
Menu is safe -- and I think this helpful attitude is a top-down way 
of doing business.

This is what I found out about our local Outback:

-- YES, they do put  piece of bread in the brown sugar to keep it fresh.

-- BUT, when someone orders from the GLUTEN FREE menu (again, this is 
the policy at our local Outback -- it does not speak for others), the 
waiter codes that order as gluten free, and they know to open a fresh 
bag of brown sugar, and that is what is put on the sweet potato.

-- In fact, she told me that the manager of their restaurant location 
is usually the one who manages the plating of all GF orders, and he 
is STRICT!  If anyone else is doing it, he watches over like a hawk.

***  As for me, I will know now to always ask, at any Outback (and 
perhaps ANY restaurant now!), if they ever put bread in the brown 
sugar.  But it seems an easy and straightforward thing to ask -- and 
probably not too much trouble to also ask (if the case) that a new 
package of brown sugar is opened for one's potato -- or just decide 
to leave it off.  Mostly, I really encourage people to COMMUNICATE 
with and not boycott their local Outbacks -- which, I think, was also 
the sentiment of Betty Barfield's note as well.

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