Re: P.F. Chang's, Whole Foods, and pie makin'

[Guest guest]

I've had good luck with PF Chang's too but I never eat out without speaking

to the restaurant manager and going over and over things with the server,

I'm so gluten sensitive that I go overboard in insuring I get a GF meal.

I love the stuff from the Whole Foods Bakery, very tastey. I don't buy it

too often because its expensive and my daughter is allergic to nuts and

every thing from whole foods bakery either has nuts in it or is cross

contaminated with them.

Whole Foods isn't that convenient for me either, I'm in Cape Cod and I drive

45 minutes to Hingham to go to one, I do it every other week.

[Guest guest]

> ...

> You do have to watch the servers tho, because I'm pretty sure the

> chili sauce and mustard sauce they like to mix in at the table are

> not GF. I just sprinkled my own chili oil and tamari on my food

> personally.

Why do you think the chili sauce and mustard aren't fine? I'm a lot

LESS sensitive than I used to be so I can't trust myself to react

profoundly and quickly enough to always trace where I've been

glutened these days. But I don't believe I've ever had any problems

with these two items (I love the mixture they make!)

The only problem my family has ever had at PF Changs is the first

time we ordered one of their gf noodle dishes it arrived with wide

noodles. It looked wrong to me so I stayed away from it. My husband

asked the waiter if he was certain these were right, he went back to

the kitchen to check and said that they were. My guess is that he

didn't really check or he wasn't the only new person there that day.

(If you've been to Changs and ordered the noodles, you probably know

by now that the gf noodles are all very thin, NOT the wide ones.) My

husband, who never was very sensitive still managed to react

strongly to this large gluten consumption (he reacts emotionally and

with reflux problems.)

[Guest guest]

> ...

> You do have to watch the servers tho, because I'm pretty sure the > chili sauce and mustard sauce they like to mix in at the table are > not GF. I just sprinkled my own chili oil and tamari on my food > personally. Why do you think the chili sauce and mustard aren't fine? I'm a lot LESS sensitive than I used to be so I can't trust myself to react profoundly and quickly enough to always trace where I've been glutened these days. But I don't believe I've ever had any problems with these two items (I love the mixture they make!) The only problem my family has ever had at PF Changs is the first time we ordered one of their gf noodle dishes it arrived with wide noodles. It looked wrong to me so I stayed away from it. My husband asked the waiter if he was certain these were right, he went back to the kitchen to check and said that they were. My guess is that he didn't really check or he wasn't the only new person there that day. (If you've been to Changs and ordered the noodles, you probably know by now that the gf noodles are all very thin, NOT the wide ones.) My husband, who never was very sensitive still managed to react strongly to this large gluten consumption (he reacts emotionally and with reflux problems.)

[Guest guest]

The have the WF GF baked goods in San Francisco and I bought the

blueberry muffins (4 pack = $7.99). It was so nice to see a big

selection, cookies, scones, muffins, bread, pizza crust and more but

I had one issue aside from the prices -- no expiration dates.

Everything looked a little old and next time I go in I need to ask

if it comes in frozen or if not what day of the week. The muffins

were GREAT.

>

> Just as a note, I've been dragging my husband regularly to P.f.

> Changs for his Chinese food fix. (i'm celiac, he's not)... I've

had

> great luck with their gluten free menu. I especially liked the

spicy

> chang's shrimp (though I had difficulty eating them because they

> seemed a little breaded- with potato and cornstarch and it's just

a

> knee jerk reaction at this point). Best yet, no symptoms. Happy

day.

> and i love it when they bring out the San-J tamari to the

table.

> You do have to watch the servers tho, because I'm pretty sure the

> chili sauce and mustard sauce they like to mix in at the table are

> not GF. I just sprinkled my own chili oil and tamari on my food

> personally. Still doesn't quite beat a great Thai restaurant for

me,

> but it's nice to have.

>

> Anyone tried the new GF bakery goods carried in California (and

> possible other places) at Whole Foods? I wish it was more

convenient

> to go there..

>

> Also, I've got a good trick for those difficult GF pies. Tonight I

> made an apple pie using Bette Hagman's dream pastry mix. I

followed

> Alton Brown's advice and after rolling the crust out on wax paper

> (lightly floured with sweet rice flour) placed a pie pan on it,

> bottom on the crust, then turned it over, placed an identical pie

pan

> over the shaped and bare crust, turned it over again and carefully

> ripped off the wax paper. Worked very nicely. Had to do a little

> repair work, but that was mostly because i was too impatient to

let

> my dough chill properly and so it was extra delicate.

>

[Guest guest]

My 2 cents

1. Did you know P.F. Changs has a new diner style place called Pei

Wei Cafe? They also are very accomodating on the GF menu stuff. I've

eaten there quite a few times at the one in Baltimore

2. Whole Foods bakery stuff is great. It is a little pricey, but

worth it to me not to have to bake at home. The chocolate chip

cookies and pizza crusts are my favorite. The only issue is

availability. I can't believe there are so many Celiacs in my town,

but 80% of the time I look there, the stuff I want is sold out.

So, I found a solution. The bakery (at least at my local store) will

let you special order the GF products. You tell them what you want,

and they'll call you when it comes in. I ordered a bunch of pizza

crusts this way to stock up!

paul

>

> Just as a note, I've been dragging my husband regularly to P.f.

> Changs for his Chinese food fix. (i'm celiac, he's not)... I've

had

> great luck with their gluten free menu. I especially liked the

spicy

> chang's shrimp (though I had difficulty eating them because they

> seemed a little breaded- with potato and cornstarch and it's just

a

> knee jerk reaction at this point). Best yet, no symptoms. Happy

day.

> and i love it when they bring out the San-J tamari to the

table.

> You do have to watch the servers tho, because I'm pretty sure the

> chili sauce and mustard sauce they like to mix in at the table are

> not GF. I just sprinkled my own chili oil and tamari on my food

> personally. Still doesn't quite beat a great Thai restaurant for

me,

> but it's nice to have.

>

> Anyone tried the new GF bakery goods carried in California (and

> possible other places) at Whole Foods? I wish it was more

convenient

> to go there..

>

> Also, I've got a good trick for those difficult GF pies. Tonight I

> made an apple pie using Bette Hagman's dream pastry mix. I

followed

> Alton Brown's advice and after rolling the crust out on wax paper

> (lightly floured with sweet rice flour) placed a pie pan on it,

> bottom on the crust, then turned it over, placed an identical pie

pan

> over the shaped and bare crust, turned it over again and carefully

> ripped off the wax paper. Worked very nicely. Had to do a little

> repair work, but that was mostly because i was too impatient to

let

> my dough chill properly and so it was extra delicate.

>

[Guest guest]

So I’ve been told that the mustard

and chili sauces at PF Changs are all ok by a manager at one of the locations?

I wonder what the real answer is?

Kristy in Boston

From: SillyYaks [mailto:SillyYaks ] On Behalf Of pjs_21030

Sent: Friday, October 14, 2005

11:36 AM

To: SillyYaks

Subject: Re: P.F.

Chang's, Whole Foods, and pie makin'

My 2 cents

1. Did you know P.F. Changs has a new diner style

place called Pei

Wei Cafe? They also are very accomodating on the

GF menu stuff. I've

eaten there quite a few times at the one in Baltimore

2. Whole Foods bakery stuff is great. It is a

little pricey, but

worth it to me not to have to bake at home. The

chocolate chip

cookies and pizza crusts are my favorite. The only

issue is

availability. I can't believe there are so many

Celiacs in my town,

but 80% of the time I look there, the stuff I want

is sold out.

So, I found a solution. The bakery (at least at my

local store) will

let you special order the GF products. You tell

them what you want,

and they'll call you when it comes in. I ordered a

bunch of pizza

crusts this way to stock up!

paul

>

> Just as a note, I've been dragging my husband

regularly to P.f.

> Changs for his Chinese food fix. (i'm celiac,

he's not)... I've

had

> great luck with their gluten free menu. I

especially liked the

spicy

> chang's shrimp (though I had difficulty

eating them because they

> seemed a little breaded- with potato and

cornstarch and it's just

a

> knee jerk reaction at this point). Best yet,

no symptoms. Happy

day.

> and i love it when they bring out the San-J

tamari to the

table.

> You do have to watch the servers tho, because

I'm pretty sure the

> chili sauce and mustard sauce they like to

mix in at the table are

> not GF. I just sprinkled my own chili oil and

tamari on my food

> personally. Still doesn't quite beat a great

Thai restaurant for

me,

> but it's nice to have.

>

> Anyone tried the new GF bakery goods carried

in California

(and

> possible other places) at Whole Foods? I wish

it was more

convenient

> to go there..

>

> Also, I've got a good trick for those

difficult GF pies. Tonight I

> made an apple pie using Bette Hagman's dream

pastry mix. I

followed

> Alton Brown's advice and after rolling the

crust out on wax paper

> (lightly floured with sweet rice flour)

placed a pie pan on it,

> bottom on the crust, then turned it over,

placed an identical pie

pan

> over the shaped and bare crust, turned it

over again and carefully

> ripped off the wax paper. Worked very nicely.

Had to do a little

> repair work, but that was mostly because i

was too impatient to

let

> my dough chill properly and so it was extra

delicate.

>

[Guest guest]

The mustard and chili sauces are ok. Its the soy sauce that they use to mix everything with that is no ok. They do have gluten free soy sauce if you ask and they will make a separate mixture for you."Errera, Kristy" wrote:

So I’ve been told that the mustard and chili sauces at PF Changs are all ok by a manager at one of the locations? I wonder what the real answer is?

Kristy in Boston

From: SillyYaks [mailto:SillyYaks ] On Behalf Of pjs_21030Sent: Friday, October 14, 2005 11:36 AMTo: SillyYaks Subject: Re: P.F. Chang's, Whole Foods, and pie makin'

My 2 cents1. Did you know P.F. Changs has a new diner style place called Pei Wei Cafe? They also are very accomodating on the GF menu stuff. I've eaten there quite a few times at the one in Baltimore2. Whole Foods bakery stuff is great. It is a little pricey, but worth it to me not to have to bake at home. The chocolate chip cookies and pizza crusts are my favorite. The only

issue is availability. I can't believe there are so many Celiacs in my town, but 80% of the time I look there, the stuff I want is sold out. So, I found a solution. The bakery (at least at my local store) will let you special order the GF products. You tell them what you want, and they'll call you when it comes in. I ordered a bunch of pizza crusts this way to stock up!paul>> Just as a note, I've been dragging my husband regularly to P.f. > Changs for his Chinese food fix. (i'm celiac, he's not)... I've had > great luck with their gluten free menu. I especially liked the spicy > chang's shrimp (though I had difficulty eating them because they > seemed a little breaded- with potato and cornstarch and it's just a > knee jerk reaction at this point). Best yet, no symptoms. Happy day. > and i love it when they bring out the San-J tamari to the table. > You do have to watch the servers tho, because I'm pretty sure the > chili sauce and mustard sauce they like to mix in at the table are > not GF. I just sprinkled my own chili oil and tamari on my food > personally. Still doesn't quite beat a great Thai restaurant for me, > but it's nice to have.> > Anyone tried the new GF bakery goods carried in California (and > possible other places) at Whole Foods? I wish it was more convenient > to go there..> > Also, I've got a good trick for those difficult GF pies. Tonight I > made an apple pie using Bette Hagman's dream pastry mix. I followed > Alton Brown's advice and after rolling the crust out on wax paper > (lightly floured with sweet rice flour) placed a pie pan on it, > bottom on the crust, then turned it over, placed an identical pie pan > over the shaped and bare crust, turned it over again and carefully > ripped off the wax paper.

Worked very nicely. Had to do a little > repair work, but that was mostly because i was too impatient to let > my dough chill properly and so it was extra delicate.>

Yahoo! Music Unlimited - Access over 1 million songs. Try it free.

[Guest guest]

Yea, I definitely get the GF soy sauce and

get a separate mixture made up. I just have been reading on this site that the

mustard and chili sauces aren’t ok. Has anyone else heard that? I usually

get a bad stomach ache after PF Chang’s but I’ve always attributed

it to the garlic in their shrimp with lobster sauce. I don’t digest

garlic well but HAVE to have this dish! It’s really good if any of you

haven’t tried it. YUM! I wonder if the pain is from the mustard or the

chili sauce?

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Bowman

Sent: Friday, October 14, 2005

12:22 PM

To: SillyYaks

Subject: RE: Re: P.F.

Chang's, Whole Foods, and pie makin'

The mustard and chili sauces are ok. Its the soy sauce that they

use to mix everything with that is no ok. They do have gluten free soy

sauce if you ask and they will make a separate mixture for you.

" Errera,

Kristy " wrote:

So I’ve been told that the mustard

and chili sauces at PF Changs are all ok by a manager at one of the locations?

I wonder what the real answer is?

Kristy in Boston

From: SillyYaks [mailto:SillyYaks ] On Behalf Of pjs_21030

Sent: Friday, October 14, 2005

11:36 AM

To: SillyYaks

Subject: Re: P.F.

Chang's, Whole Foods, and pie makin'

My 2 cents

1. Did you know P.F. Changs has a new diner style

place called Pei

Wei Cafe? They also are very accomodating on the

GF menu stuff. I've

eaten there quite a few times at the one in Baltimore

2. Whole Foods bakery stuff is great. It is a

little pricey, but

worth it to me not to have to bake at home. The

chocolate chip

cookies and pizza crusts are my favorite. The only

issue is

availability. I can't believe there are so many

Celiacs in my town,

but 80% of the time I look there, the stuff I want

is sold out.

So, I found a solution. The bakery (at least at my

local store) will

let you special order the GF products. You tell

them what you want,

and they'll call you when it comes in. I ordered a

bunch of pizza

crusts this way to stock up!

paul

>

> Just as a note, I've been dragging my husband

regularly to P.f.

> Changs for his Chinese food fix. (i'm celiac,

he's not)... I've

had

> great luck with their gluten free menu. I

especially liked the

spicy

> chang's shrimp (though I had difficulty

eating them because they

> seemed a little breaded- with potato and

cornstarch and it's just

a

> knee jerk reaction at this point). Best yet,

no symptoms. Happy

day.

> and i love it when they bring out the San-J

tamari to the

table.

> You do have to watch the servers tho, because

I'm pretty sure the

> chili sauce and mustard sauce they like to

mix in at the table are

> not GF. I just sprinkled my own chili oil and

tamari on my food

> personally. Still doesn't quite beat a great

Thai restaurant for

me,

> but it's nice to have.

>

> Anyone tried the new GF bakery goods carried

in California (and

> possible other places) at Whole Foods? I wish

it was more

convenient

> to go there..

>

> Also, I've got a good trick for those

difficult GF pies. Tonight I

> made an apple pie using Bette Hagman's dream

pastry mix. I

followed

> Alton Brown's advice and after rolling the

crust out on wax paper

> (lightly floured with sweet rice flour)

placed a pie pan on it,

> bottom on the crust, then turned it over,

placed an identical pie

pan

> over the shaped and bare crust, turned it

over again and carefully

> ripped off the wax paper. Worked very nicely.

Had to do a little

> repair work, but that was mostly because i

was too impatient to

let

> my dough chill properly and so it was extra

delicate.

>

Yahoo!

Music Unlimited - Access over 1 million songs. Try it free.

[Guest guest]

Thanks for clearing that up!!! RE: Re: P.F. Chang's, Whole Foods, and pie makin'

The mustard and chili sauces are ok. Its the soy sauce that they use to mix everything with that is no ok. They do have gluten free soy sauce if you ask and they will make a separate mixture for you."Errera, Kristy" wrote:

So I?ve been told that the mustard and chili sauces at PF Changs are all ok by a manager at one of the locations? I wonder what the real answer is?

Kristy in Boston

From: SillyYaks [mailto:SillyYaks ] On Behalf Of pjs_21030Sent: Friday, October 14, 2005 11:36 AMTo: SillyYaks Subject: Re: P.F. Chang's, Whole Foods, and pie makin'

My 2 cents1. Did you know P.F. Changs has a new diner style place called Pei Wei Cafe? They also are very accomodating on the GF menu stuff. I've eaten there quite a few times at the one in Baltimore2. Whole Foods bakery stuff is great. It is a little pricey, but worth it to me not to have to bake at home. The chocolate chip cookies and pizza crusts are my favorite. The only issue is availability. I can't believe there are so many Celiacs in my town, but 80% of the time I look there, the stuff I want is sold out. So, I found a solution. The bakery (at least at my local store) will let you special order the GF products. You tell them what you want, and they'll call you when it comes in. I ordered a bunch of pizza crusts this way to stock up!paul>> Just as a note, I've been dragging my husband regularly to P.f. > Changs for his Chinese food fix. (i'm celiac, he's not)... I've had > great luck with their gluten free menu. I especially liked the spicy > chang's shrimp (though I had difficulty eating them because they > seemed a little breaded- with potato and cornstarch and it's just a > knee jerk reaction at this point). Best yet, no symptoms. Happy day. > and i love it when they bring out the San-J tamari to the table. > You do have to watch the servers tho, because I'm pretty sure the > chili sauce and mustard sauce they like to mix in at the table are > not GF. I just sprinkled my own chili oil and tamari on my food > personally. Still doesn't quite beat a great Thai restaurant for me, > but it's nice to have.> > Anyone tried the new GF bakery goods carried in California (and > possible other places) at Whole Foods? I wish it was more convenient > to go there..> > Also, I've got a good trick for those difficult GF pies. Tonight I > made an apple pie using Bette Hagman's dream pastry mix. I followed > Alton Brown's advice and after rolling the crust out on wax paper > (lightly floured with sweet rice flour) placed a pie pan on it, > bottom on the crust, then turned it over, placed an identical pie pan > over the shaped and bare crust, turned it over again and carefully > ripped off the wax paper. Worked very nicely. Had to do a little > repair work, but that was mostly because i was too impatient to let > my dough chill properly and so it was extra delicate.>

Yahoo! Music Unlimited - Access over 1 million songs. Try it free.

[Guest guest]

I ate at PF Changs in downtown Denver recently and I was told that all the sauces, except the soy sauce, were gluten free. I was very impressed with the food and the knowledgeable waiter. Someone from the back, one of the cooks perhaps, came out and talked with us about our food. His wife is a celiac and he understands CD.

I can't describe how excited I get when the restaurant "gets it". I practically do the Gluten-Free Dance right then and there. Whoo Hoo.

Donna in Littleton Colorado

RE: Re: P.F. Chang's, Whole Foods, and pie makin'

So I’ve been told that the mustard and chili sauces at PF Changs are all ok by a manager at one of the locations? I wonder what the real answer is?

Kristy in Boston

From: SillyYaks [mailto:SillyYaks ] On Behalf Of pjs_21030Sent: Friday, October 14, 2005 11:36 AMTo: SillyYaks Subject: Re: P.F. Chang's, Whole Foods, and pie makin'

My 2 cents1. Did you know P.F. Changs has a new diner style place called Pei Wei Cafe? They also are very accomodating on the GF menu stuff. I've eaten there quite a few times at the one in Baltimore2. Whole Foods bakery stuff is great. It is a little pricey, but worth it to me not to have to bake at home. The chocolate chip cookies and pizza crusts are my favorite. The only issue is availability. I can't believe there are so many Celiacs in my town, but 80% of the time I look there, the stuff I want is sold out. So, I found a solution. The bakery (at least at my local store) will let you special order the GF products. You tell them what you want, and they'll call you when it comes in. I ordered a bunch of pizza crusts this way to stock up!paul>> Just as a note, I've been dragging my husband regularly to P.f. > Changs for his Chinese food fix. (i'm celiac, he's not)... I've had > great luck with their gluten free menu. I especially liked the spicy > chang's shrimp (though I had difficulty eating them because they > seemed a little breaded- with potato and cornstarch and it's just a > knee jerk reaction at this point). Best yet, no symptoms. Happy day. > and i love it when they bring out the San-J tamari to the table. > You do have to watch the servers tho, because I'm pretty sure the > chili sauce and mustard sauce they like to mix in at the table are > not GF. I just sprinkled my own chili oil and tamari on my food > personally. Still doesn't quite beat a great Thai restaurant for me, > but it's nice to have.> > Anyone tried the new GF bakery goods carried in California (and > possible other places) at Whole Foods? I wish it was more convenient > to go there..> > Also, I've got a good trick for those difficult GF pies. Tonight I > made an apple pie using Bette Hagman's dream pastry mix. I followed > Alton Brown's advice and after rolling the crust out on wax paper > (lightly floured with sweet rice flour) placed a pie pan on it, > bottom on the crust, then turned it over, placed an identical pie pan > over the shaped and bare crust, turned it over again and carefully > ripped off the wax paper. Worked very nicely. Had to do a little > repair work, but that was mostly because i was too impatient to let > my dough chill properly and so it was extra delicate.>