<<Disclaimer: Verify this information before applying it to your situation.>> I received only 12 messages from people who thought the list of hidden gluten traps would be a good idea (and a couple who were shocked that I played so fast and loose in restaurants :), and some examples from some of them. Here is the post I began with: > I wonder if it would be useful if we worked together to make up a list > of hidden gluten and lactose traps. > > We might even consider having certain kinds of foods explained: for > instance, what do you watch for in Chinese restaurants. I've been getting > caught recently because many of them use a lot of chicken broth in their > dishes, and often I think they use canned broth. Tears (both meanings of > the word) me up. > > In Mexican restaurants I've learned to watch for salsa. If the salsa is in > a thin transparent liquid, I don't have any problems. But if the liquid is > thicker and opaque, it hits me hard: I think maybe they've used canned > tomato paste or puree, and it's not likely to be GF. -vance Following are some of the suggestions I received: (this from Dr. Mamel, very competent Tampa-area gastroenterologist) cheap brands may contain wheat flour to increase the weight - in general, be wary of anything processed places that do baking on the premises - might not matter to all of us or at all establishments, but flour does travel in air production lines coated with flour, particularly regarding rice crackers, corn crackers, candy here are two real hidden ones... charcoal briquets can be loaded with gluten... smoked fish from the bricks and chopped garlic in a bottle has some gluten preservative... My vote goes to pills of any sort - vitamin or prescription. Many celiacs don't think about the filler that is in all of these, which is not required to be listed as an ingredient in the PDR, and can be wheat starch. [L]ike candies on flour belts. Chocolate candies on flour covered belts. [C]arrots in restraunts with a glaze usually cornstarch Coffee FOR EATING IN CHINESE RESTAURANTS: When I eat in Chinese restaurants I always tell them to use only broiled chicken, no broth or flour. Also, that I can not have any of their noodles. When I explain to them why I can not eat anything containing flour, etc. I have never had a problem in their restaurants. When i go chinese, i ask for my food cooked in water only with fresh ginger and garlic......mmmmmm. [Ed. note]: I assume this means as opposed to mixtures of ginger and garlic? Chinese restaurants - soy sauce, sharing dishes with those who might not be careful with soy-sauced utensils