Awareness of the number of people adversely affected by reactions to wheat, other grains and their protein component, gluten, is prompting restaurants to cater to their needs.

“I’ve been gluten-free for 24 years — I swear 20 of those years it was just rice cakes and corn tortillas,” said Kerry Spaedy, who is rediscovering the joy of dining out.

She said the movement to accommodate diners has mushroomed in the past three or four years.

“I’m just amazed that I can have gluten-free pizza delivered to me,” said the Downers Grove resident, citing Aurelio’s pizzerias. “That’s something I never thought would happen. And to be able to go out to a nice place and find an entire page devoted to gluten-free food.”

One of her recent finds on the gourmet side is Stillwater restaurant and wine bar in Downers Grove, which opened in November.

“My son has severe food allergies,” said Mark Stutz, Stillwater chef and co-owner with wife, Joyce. “We started taking care of guests we knew had food allergies. It took off.”

He said the kitchen uses color-coded knives, special cutting boards and virgin equipment — including ovens and broilers — that gluten has never touched.

“We deal with a lot of different food allergies: gluten, soy and corn,” he said of the  restaurant, which also provides catering. “We do nut allergies. You have to be very careful. They’re usually very severe.”

Word of mouth among diners and hospital referrals are bringing people from as far as Evanston, who know they’ll find a full menu: from bread, appetizers and entrees to desserts.

“We do a lot of cooking with a combination of potato starch, rice flour and tapioca,” he said, adding the American bistro cuisine extends from a signature chicken and asparagus dish to fresh fish, steaks and chops. “We make our own barbecue sauce that is wheat and gluten free. A lot of people come in and have appetizers and soup. There’s always at least two wheat- and gluten-free soups a day. We try to make everyone feel at home.”

An eatery that makes wheat and gluten the rare exception, not the rule, is Sweet Grass Cafe in the Soup to Nuts alternative grocery in Geneva.

“Ninety percent of what we serve is gluten free,” said JR OK Carmany, the shop’s co-owner with husband Craig. “The only exception is we give people an option on their wraps, so they can get rice wraps or they can get a wheat or spelt wrap, both wheat derivative.”

She said soups are almost always gluten and dairy free and low salt. Gluten-free cakes are about to be added to the array of muffins carried by the shop. Sweet Grass Café features healthful drinks and lunches that are organic, dairy free, sugar free, gluten free and preservative free.

People with a yen for baked goods have found a friend in some of the Breadsmith franchises, including the St. Charles location.

“There are 300 people on the customer list using gluten-free items and everybody asked me to do different kinds of breads for them and different kinds of muffins and sometimes even cakes,” said owner Guy Greenfeld of the mixture of rice and potato flours provided from California. “We can’t even keep up with the demand.”

He said when gluten-free products are scheduled to be prepared, it’s done early in the morning before the cleaned equipment has been used for regular items, adding, “The air is still clear of flour and wheat.”

And for the pizza lovers out there, in addition to Aurelio’s gluten-free traditional crust alternative, Lou Malnati’s turns crust into a whole other food group by substituting sausage for dough.


What is celiac disease?

Not simply a food allergy, celiac disease is a genetic, inheritable disorder, explains www.csaceliacs.org. In people with CD, eating certain types of protein, called gluten, sets off an autoimmune response that causes damage to the small intestine. It can lead to malnutrition and other complications. The offending gluten is found in wheat, barley, rye and, to a lesser extent, oats. Related proteins in other grains also may pose problems. About 1 in 133 people have CD, but only about 3 percent have been diagnosed.

A gluten-free diet also provides relief for people sensitive to wheat, one of the top food allergens.

Cautionary tale

The advice heading the gluten-free menu at Carrabba’s Italian Grill is sound for diners anywhere. It cautions that its personnel are not trained on celiac disease and asks diners to mention their special diet to the wait staff to help prevent cross-contamination risks.


Eat with ease at the following local restaurants

Adobo Grill in Lombard: www.adobogrill.com*

Anthony’s Italian Chop House and Atrium Cafe, both in the Doubletree Hotel in Oak Brook: www.doubletreeoakbrook.com/dining.htm (recognized by the Celiac Sprue Association)

Aurelio’s in Winfield, La Grange, Geneva, Lemont, Addison, Bolingbrook, Downers Grove, Oakbrook Terrace and Naperville: www.aureliospizza.com

Biaggi’s Ristorante Italiano in Naperville: www.biaggis.com (gluten-free pastas available)

Brio Tuscan Grille in Lombard: www.brioitalian.com

Carrabba’s Italian Grill in Woodridge and Naperville: www.carrabbas.com/menu/pdf/GFmenu.pdf (menu prepared by Gluten Intolerance Group)

Cheeseburger in Paradise in Downers Grove: www.cheeseburgerinparadise.com/gluten-free-menu.asp*

Chili’s: www.chilis.com/menu

Claim Jumper in Lombard: www.claimjumper.com/hypertext/menu_diet_gluten.htm*

Cucina Roma in Westmont: centerstage.net/restaurants/cucina-roma.html (gluten-free pastas available)

Kona Grill in Oak Brook: www.konagrill.com*
   
L’athar in Elmhurst: (630) 530-8418

L. Mimi in Oakbrook Terrace: (630) 693-0765

Lone Star Steakhouse in Hodgkins and Elgin: www.lonestarsteakhouse.com/uploaded/file/downloads/Gluten-Free-Dinner-Menu.pdf

Lou Malnati’s Pizzeria in Bloomingdale, Carol Stream/Wheaton, Elmhurst, Geneva, Naperville and Western Springs: www.loumalnatis.com

On the Border Mexican Grill and Cantina in Naperville and St. Charles: www.brinker.com/gr/allergens/otb%20allergen.pdf

Outback Steakhouse in Bloomingdale, Villa Park, Wheaton and Naperville: www.outbacksteakhouse.com (worked with Gluten Intolerance Group)

PF Chang’s China Bistro in Lombard: www.pfchangs.com (ask for gluten-free sauces as the table soy sauce contains gluten)*

Romano’s Macaroni Grill in Wheaton and Hoffman Estates: www.macaronigrill.com/Menu/LocationSearch.aspx

Stillwater restaurant and wine bar in Downers Grove: (630) 324-4291*

Sweet Grass Café inside Soup to Nuts alternative grocery store in Geneva: www.souptonutsgeneva.com

Taco Bell: http://tacobell.com

Weber Grill in Lombard: www.webergrillrestaurant.com*

Wendy’s: www.wendys.com/food/pdf/us/gluten_free_list.pdf

Wildfire in Oak Brook: www.wildfirerestaurant.com/second_level/menu/celiac.htm*

*Cited by the Near West Suburban Celiac Group’s Web site at www.celiacnearwest.org/Celiac_disease_restaurant_guide.html for having a dedicated gluten-free menu.