Re: Cafe Gratitude and Gluten

[Guest guest]

I got majorly ill (GI stuff) after eating at Cafe Gratitude, but I blamed it on the fact that all the food is so rich because it's made almost entirely of nuts and seeds... And because the food was raw (and raw food is awful for people with gastrointestinal problems, generally speaking). My companion, who is not a celiac, also got ill. Anyway, thank you for the " heads up " - I will make sure to let people know.Cafe Gratitude is the last place I'd expect to say " Oh, it's just a little bit of gluten " ... And when I e-mailed the owner a few weeks ago he told me everything was completely gluten-free. Which is clearly a lie. Perhaps they don't understand about Celiac Disease, given that Raw Foodists' reason for avoiding gluten is different than ours.

Their desserts are tasty, and don't make me sick - Gonna stick to them from now on (instead of entrees). Their " cheesecakes " are incredible.Isaiah

[Guest guest]

I find quite effective to simply lie and tell that I cant have gluten OR soy.

Soy sauce is everywhere, and you get a more accurate answer about what you can

eat and

fully enjoy without a doubt.

Sophie

>

> Hi all,

>

> Just wanted to tell everyone to ask for the ingredient list when

> eating at Cafe Gratitude in Berkeley. I was glutened there by the

> Thai soup which has soy sauce in it.

>

> The real problem in this case was an uninformed waitress who assured

> me that it was fine. After eating it, another waitress came to tell

> me that it did have gluten afterall, " but, just a little bit " . ARG,

> it's not a good feeling knowing your now going to be sick for days

> because of a careless waitress.

>

> Anyway, it turns out that there is an ingredient list that's kept in

> the kitchen. Next time I eat there, I'll ask to look it over myself

> and not rely on untraited wait staff. Most of the stuff does not have

> gluten, but there are a few gotchas.

>

> The manager was nice about the situation and said that he would bring

> it up in their next staff meeting.

>

> I would still recommend eating there, but just be careful. And, try

> the chocolate cream pie, it's awesome!

>

>

>

[Guest guest]

I also had GI symptoms after eating there and assumed it was because of the "rawness" and the high fiber content in the food. The server assured me that everything I ordered was GF. I have only been there once, but may avoid it in the future if they don't understand GF and possible cross contamination. Does anyone else feel they might have been glutened there?

Amy in Sunnyvale

-------------- Original message -------------- From: "sophie_and_martin" <sophie65@...>

I find quite effective to simply lie and tell that I cant have gluten OR soy.Soy sauce is everywhere, and you get a more accurate answer about what you can eat and fully enjoy without a doubt.Sophie>> Hi all, > > Just wanted to tell everyone to ask for the ingredient list when > eating at Cafe Gratitude in Berkeley. I was glutened there by the > Thai soup which has soy sauce in it.> > The real problem in this case was an uninformed waitress who assured > me that it was fine. After eating it, another waitress came to tell > me that it did have gluten afterall, "but, just a little bit". ARG, > it's not a good feeling knowing your now going to be sick for days > because of a careless waitress. > > Anyway, it turns out that there is an ingredient list that's kept in > the kitchen. Next time I eat there, I'll ask to look it over myself > and not rely on untraited wait staff. Most of the stuff does not have > gluten, but there are a few gotchas. > > The manager was nice about the situation and said that he would bring > it up in their next staff meeting.> > I would still recommend eating there, but just be careful. And, try > the chocolate cream pie, it's awesome!> > >

[Guest guest]

Yes, it's interesting because the " experienced " server

was the one who assured me that it was fine. The new

server, who was really trying hard but knew nothing,

actually checked with the kitchen (although too late

for me not to have eaten it). She's the one who

eventually came back and told me that there was gluten

in it.

I'd eat there again, but I would definitely want the

ingredient list. Convincing my boyfriend to go back

might be a bigger challenge, he wasn't thrilled with

raw food. :-)

S

--- amy.bhatnagar@... wrote:

> I also had GI symptoms after eating there and

> assumed it was because of the " rawness " and the high

> fiber content in the food. The server assured me

> that everything I ordered was GF. I have only been

> there once, but may avoid it in the future if they

> don't understand GF and possible cross

> contamination. Does anyone else feel they might

> have been glutened there?

> Amy in Sunnyvale

>

> -------------- Original message --------------

> From: " sophie_and_martin " <sophie65@...>

> I find quite effective to simply lie and tell that I

> cant have gluten OR soy.

> Soy sauce is everywhere, and you get a more accurate

> answer about what you can eat and

> fully enjoy without a doubt.

>

> Sophie

>

>

> >

> > Hi all,

> >

> > Just wanted to tell everyone to ask for the

> ingredient list when

> > eating at Cafe Gratitude in Berkeley. I was

> glutened there by the

> > Thai soup which has soy sauce in it.

> >

> > The real problem in this case was an uninformed

> waitress who assured

> > me that it was fine. After eating it, another

> waitress came to tell

> > me that it did have gluten afterall, " but, just a

> little bit " . ARG,

> > it's not a good feeling knowing your now going to

> be sick for days

> > because of a careless waitress.

> >

> > Anyway, it turns out that there is an ingredient

> list that's kept in

> > the kitchen. Next time I eat there, I'll ask to

> look it over myself

> > and not rely on untraited wait staff. Most of the

> stuff does not have

> > gluten, but there are a few gotchas.

> >

> > The manager was nice about the situation and said

> that he would bring

> > it up in their next staff meeting.

> >

> > I would still recommend eating there, but just be

> careful. And, try

> > the chocolate cream pie, it's awesome!

> >

> >

> >

>

>

>

__________________________________________________

[Guest guest]

Now, if we knew of a reliably GF tamari and could persuade the owner to use it ---

H.

In a message dated 9/13/06 10:25:43 PM, lillythdenaghykeogh@... writes:

I was told that all their food is GF except the stuff with the soy sauce – told to me by a fellow celiac waitress…

[Guest guest]

I only had dessert, and felt fine afterwards, if a little more, well,

pooty due to all the nuts and raw stuff. (My standard gluten reaction

is D and vomiting, depending on how much gluten is ingested.) Non

celiac DH had the same " reaction " . I would definitely go back for

dessert... I keep thinking about the yummy chocolate mousse in the

tiramisu! mmmm... Since I think soy sauce is the one no-no on the

menu, sticking to desserts should be fine. And it doesn't seem to me

that cross contamination should be much of a problem there, given that

the only gluten product seems to be soy sauce- safer than other places

full of wheat everywhere! I will definitely be back.

>

> I also had GI symptoms after eating there and assumed it was because

of the " rawness " and the high fiber content in the food. The server

assured me that everything I ordered was GF. I have only been there

once, but may avoid it in the future if they don't understand GF and

possible cross contamination. Does anyone else feel they might have

been glutened there?

> Amy in Sunnyvale

[Guest guest]

Will everyone please join me in e-mail the owner at

engelhart@... ? Let him know what's going on, since

he's the one who told me everything there was gluten-free.

I agree, I'll stick to desserts but I think it's the last place I'd

worry about cross-contamination, and I have a feeling that if a

few people complain I have a feeling they'll either stop using the soy

sauce or start educating their staff better. I'm also pretty positive

the sickness I experienced wasn't due to glutening since my non-Celiac

dining partner also experienced it.

On an entirely different topic, I had the sad experience of getting

sick from something I ate at Socca Oven tonight. I think it was the

salt cod socca. I was shocked. I'm praying it was just the inevitable

occasional food-that's-gone-bad (having worked in the food industry I

know this happens at even the best restaurants sometimes) and not an

ingredient that has hidden gluten in it. I still plan to return, as I

love their food and trust that they're working hard to provide

gluten-free food. But it was not fun feeling ill after eating something

so darn yummy and (supposedly) GF/CF.

[Guest guest]

I swear the chocolate cream pie was the

BEST thing I have eaten since I found out about the CD…

From: [mailto: ] On Behalf Of sspitzer5

Sent: Wednesday, September 13,

2006 2:18 PM

Subject: [ ] Cafe

Gratitude and Gluten

Hi all,

Just wanted to tell everyone to ask for the ingredient list when

eating at Cafe Gratitude in Berkeley.

I was glutened there by the

Thai soup which has soy sauce in it.

The real problem in this case was an uninformed waitress who assured

me that it was fine. After eating it, another waitress came to tell

me that it did have gluten afterall, " but, just a little bit " . ARG,

it's not a good feeling knowing your now going to be sick for days

because of a careless waitress.

Anyway, it turns out that there is an ingredient list that's kept in

the kitchen. Next time I eat there, I'll ask to look it over myself

and not rely on untraited wait staff. Most of the stuff does not have

gluten, but there are a few gotchas.

The manager was nice about the situation and said that he would bring

it up in their next staff meeting.

I would still recommend eating there, but just be careful. And, try

the chocolate cream pie, it's awesome!

[Guest guest]

I was told that all their food is GF

except the stuff with the soy sauce – told to me by a fellow celiac

waitress…

From: [mailto: ] On Behalf Of Isaiah

Sent: Wednesday, September 13,

2006 2:30 PM

Subject: Re: [ ] Cafe

Gratitude and Gluten

I got

majorly ill (GI stuff) after eating at Cafe Gratitude, but I blamed it on the

fact that all the food is so rich because it's made almost entirely of nuts and

seeds... And because the food was raw (and raw food is awful for people with

gastrointestinal problems, generally speaking). My companion, who is not a

celiac, also got ill.

Anyway, thank you for the " heads up " - I will make sure to let people

know.

Cafe Gratitude is the last place I'd expect to say " Oh, it's just a little

bit of gluten " ... And when I e-mailed the owner a few weeks ago he told me

everything was completely gluten-free. Which is clearly a lie. Perhaps they

don't understand about Celiac Disease, given that Raw Foodists' reason for

avoiding gluten is different than ours.

Their desserts are tasty, and don't make me sick - Gonna stick to them from now

on (instead of entrees). Their " cheesecakes " are incredible.

Isaiah

[Guest guest]

Eden.  It’s more

expensive, but GF.  I emailed them & they sent back beaucoup de info in the

ingredients.  I emailed San-J MONTHS ago and still haven’t heard back…

But remember, they would still have to

replace anything wodden or non-stick.

On Friday, I will call the owner(s).  They

went through the same leadership training program as I did.  I’ve never met

them, but I know people who know them, and I will have a conversation with them

about this, using the “lingo” of that program.  If for some reason I am too

slammed Friday, I will call Monday.  I’m cc’ing my work email on this so I

remember to do it.

May I have everyone’s permission to share

their experiences at Café Grattitude?  I will not mention names, merely the 

important parts about folks getting sick & the staff not being informed.  Also,

if you could let me know which café you went to, that would be helpful.

Thanks,

Lil

From: [mailto: ] On Behalf Of flatcat9@...

Sent: Wednesday, September 13,

2006 10:31 PM

Subject: Re: [ ] Cafe

Gratitude and Gluten

Now, if we knew of a

reliably GF tamari and could persuade the owner to use it ---

H.

In a message dated 9/13/06 10:25:43 PM, lillythdenaghykeoghcomcast (DOT) net

writes:

I was told that all

their food is GF except the stuff with the soy sauce – told to me by a fellow

celiac waitress…

[Guest guest]

Email written!

I wonder if they are messing with the

crust – adding some wheat flour to make it stand up more? Have you

asked?

Connie

From: [mailto: ] On Behalf Of Isaiah

Sent: Wednesday, September 13,

2006 9:39 PM

Subject: Re: [ ] Re:

Cafe Gratitude and Gluten

Will everyone please join me in e-mail the owner at engelhartwiththecurrent

? Let him know what's going on, since he's the one who told me everything there

was gluten-free.

I agree, I'll stick to desserts but I think it's the last place I'd worry about

cross-contamination, and I have a feeling that if a few people

complain I have a feeling they'll either stop using the soy sauce or start

educating their staff better. I'm also pretty positive the sickness I

experienced wasn't due to glutening since my non-Celiac dining partner also

experienced it.

On an entirely different topic, I had the sad experience of getting sick from

something I ate at Socca Oven tonight. I think it was the salt cod socca. I was

shocked. I'm praying it was just the inevitable occasional food-that's-gone-bad

(having worked in the food industry I know this happens at even the best

restaurants sometimes) and not an ingredient that has hidden gluten in it. I

still plan to return, as I love their food and trust that they're working hard

to provide gluten-free food. But it was not fun feeling ill after eating

something so darn yummy and (supposedly) GF/CF.

[Guest guest]

I’ve had good experiences with both

the Mission and the Berkeley sites.  But I had to be very

demanding about the ingredients.  I’ve avoided the soy products, but

would it not be the best if we actually had a restaurant where we could eat

anything on the menu?  I would be grateful then!!

Connie

From: [mailto: ] On Behalf Of Lillyth Denaghy Keogh-Quillan

Sent: Wednesday, September 13,

2006 10:53 PM

Cc: Lillyth Keogh

Subject: RE: [ ] Cafe

Gratitude and Gluten

Eden. It’s more expensive, but GF. I emailed them

& they sent back beaucoup de info in the ingredients. I emailed San-J

MONTHS ago and still haven’t heard back…

But remember, they would still have to replace anything wodden or

non-stick.

On Friday, I will call the owner(s). They went through the

same leadership training program as I did. I’ve never met them, but

I know people who know them, and I will have a conversation with them about

this, using the “lingo” of that program. If for some reason I

am too slammed Friday, I will call Monday. I’m cc’ing my work

email on this so I remember to do it.

May I have everyone’s permission to share their experiences

at Café Grattitude? I will not mention names, merely the important

parts about folks getting sick & the staff not being informed. Also,

if you could let me know which café you went to, that would be helpful.

Thanks,

Lil

From:

[mailto: ]

On Behalf Of flatcat9aol

Sent: Wednesday, September 13,

2006 10:31 PM

Subject: Re: [ ] Cafe

Gratitude and Gluten

Now, if we knew of a reliably GF tamari and

could persuade the owner to use it ---

H.

In a message dated 9/13/06 10:25:43 PM, lillythdenaghykeoghcomcast (DOT) net

writes:

I was told that all their food is GF except the

stuff with the soy sauce – told to me by a fellow celiac waitress…

[Guest guest]

I don't think the " pizza " crust is an issue.

The kitchen seems to be aware of all the ingredients.

I think it's just the wait staff that doesn't

understand what gluten is or that wheat is in stuff

like soy sauce.

I'm happy that I can eat most of their items. It

doesn't need to all be gluten free. I just don't want

to be told that there isn't gluten when there is.

S

--- Connie Hampton <connie@...>

wrote:

> Email written!

>

>

>

> I wonder if they are messing with the crust - adding

> some wheat flour to

> make it stand up more? Have you asked?

>

>

>

> Connie

>

>

>

> _____

>

> From:

> [mailto: ]

> On Behalf Of Isaiah

> Sent: Wednesday, September 13, 2006 9:39 PM

>

> Subject: Re: [ ] Re: Cafe Gratitude and

> Gluten

>

>

>

> Will everyone please join me in e-mail the owner at

> engelhart@withthecu

> <mailto:engelhart@...> rrent.com ?

> Let him know what's going

> on, since he's the one who told me everything there

> was gluten-free.

>

> I agree, I'll stick to desserts but I think it's the

> last place I'd worry

> about cross-contamination, and I have a feeling

> that if a few people

> complain I have a feeling they'll either stop using

> the soy sauce or start

> educating their staff better. I'm also pretty

> positive the sickness I

> experienced wasn't due to glutening since my

> non-Celiac dining partner also

> experienced it.

>

> On an entirely different topic, I had the sad

> experience of getting sick

> from something I ate at Socca Oven tonight. I think

> it was the salt cod

> socca. I was shocked. I'm praying it was just the

> inevitable occasional

> food-that's-gone-bad (having worked in the food

> industry I know this happens

> at even the best restaurants sometimes) and not an

> ingredient that has

> hidden gluten in it. I still plan to return, as I

> love their food and trust

> that they're working hard to provide gluten-free

> food. But it was not fun

> feeling ill after eating something so darn yummy and

> (supposedly) GF/CF.

>

>

>

>

>

>

__________________________________________________

[Guest guest]

I think they are kind of anti-wheat flour at cafe gratitude... as with

most places however they are not in the know of every source of gluten

so definitely always ask specificly about something like soy sauce

that's commonly used in sauces.

not my intent to create a how i got sick at cafe gratitude list, but

since someone here is speaking with the owner directly, and if he' s

very responsive and interested in doing his best in catering to the

public then this may be worth mentioning... i got seriously ill from a

very rich nutty dish they call their Mediterranean dish, with an

" alternative falafel " . I'm still unsure if it was this raw foods

phenomenon which supposedly makes a lot of people sick who are not

used to it, or if it was a nasty staff food poisoning. The manager

suggested the former because no one else complained. Anyway what I'm

getting at is maybe if someone has allergies or a sensitive stomach

they should be warned when ordering this or a similar dishes. This

makes sense to me even if my story was about a bacteria or maybe

another food allergy *ugh*.

Naren

On 9/13/06, Connie Hampton <connie@...> wrote:

>

>

>

>

> Email written!

>

>

>

> I wonder if they are messing with the crust – adding some wheat flour to

> make it stand up more? Have you asked?

>

>

>

>

> Connie

>

>

>

> ________________________________

>

>

> From: [mailto: ]

> On Behalf Of Isaiah

> Sent: Wednesday, September 13, 2006 9:39 PM

>

> Subject: Re: [ ] Re: Cafe Gratitude and Gluten

>

>

>

>

>

>

>

> Will everyone please join me in e-mail the owner at

> engelhart@... ? Let him know what's going on, since he's the

> one who told me everything there was gluten-free.

>

> I agree, I'll stick to desserts but I think it's the last place I'd worry

> about cross-contamination, and I have a feeling that if a few people

> complain I have a feeling they'll either stop using the soy sauce or start

> educating their staff better. I'm also pretty positive the sickness I

> experienced wasn't due to glutening since my non-Celiac dining partner also

> experienced it.

>

> On an entirely different topic, I had the sad experience of getting sick

> from something I ate at Socca Oven tonight. I think it was the salt cod

> socca. I was shocked. I'm praying it was just the inevitable occasional

> food-that's-gone-bad (having worked in the food industry I know this happens

> at even the best restaurants sometimes) and not an ingredient that has

> hidden gluten in it. I still plan to return, as I love their food and trust

> that they're working hard to provide gluten-free food. But it was not fun

> feeling ill after eating something so darn yummy and (supposedly) GF/CF.

>

>

>

>

>

[Guest guest]

Sorry, the crusts question was about Socca

Oven, not Café Gratitude. 

I had the cod socca and had no trouble.

I’m sure that the “pizza”

and crackers at Café Gratitude are gluten free – it is just the “hummus”

and other things with soy sauce that are not.

Connie

From: [mailto: ] On Behalf Of Spitzer

Sent: Thursday, September 14, 2006

12:06 AM

Subject: RE: [ ] Re:

Cafe Gratitude and Gluten

I don't

think the " pizza " crust is an issue.

The kitchen seems to be aware of all the ingredients.

I think it's just the wait staff that doesn't

understand what gluten is or that wheat is in stuff

like soy sauce.

I'm happy that I can eat most of their items. It

doesn't need to all be gluten free. I just don't want

to be told that there isn't gluten when there is.

S

--- Connie Hampton <conniehampton-research>

wrote:

> Email written!

>

>

>

> I wonder if they are messing with the crust - adding

> some wheat flour to

> make it stand up more? Have you asked?

>

>

>

> Connie

>

>

>

> _____

>

> From:

> [mailto: ]

> On Behalf Of Isaiah

> Sent: Wednesday, September 13, 2006 9:39 PM

>

> Subject: Re: [ ] Re: Cafe Gratitude and

> Gluten

>

>

>

> Will everyone please join me in e-mail the owner at

> engelhart@withthecu

> <mailto:engelhartwiththecurrent>

rrent.com ?

> Let him know what's going

> on, since he's the one who told me everything there

> was gluten-free.

>

> I agree, I'll stick to desserts but I think it's the

> last place I'd worry

> about cross-contamination, and I have a feeling

> that if a few people

> complain I have a feeling they'll either stop using

> the soy sauce or start

> educating their staff better. I'm also pretty

> positive the sickness I

> experienced wasn't due to glutening since my

> non-Celiac dining partner also

> experienced it.

>

> On an entirely different topic, I had the sad

> experience of getting sick

> from something I ate at Socca Oven tonight. I think

> it was the salt cod

> socca. I was shocked. I'm praying it was just the

> inevitable occasional

> food-that's-gone-bad (having worked in the food

> industry I know this happens

> at even the best restaurants sometimes) and not an

> ingredient that has

> hidden gluten in it. I still plan to return, as I

> love their food and trust

> that they're working hard to provide gluten-free

> food. But it was not fun

> feeling ill after eating something so darn yummy and

> (supposedly) GF/CF.

>

>

>

>

>

>

__________________________________________________

[Guest guest]

Since their restaurant is based around the premise of being all gluten

free and they clearly state this on their store sign and web page, I

doubt that they are now adding wheat at Socca Oven to their

traditional dough. I suppose contaminated flour is a possibility, but

a lot of us have eaten there succesfully, so it could have been food

poisoning... Either way, it's too bad... Hope the poster with the

stomach trouble feels better soon.

>

> > Email written!

> >

> >

> >

> > I wonder if they are messing with the crust - adding

> > some wheat flour to

> > make it stand up more? Have you asked?

> >

> >

> >

> > Connie

> >

> >

> >

[Guest guest]

Seamaiden - Yeah I think it was a freak incident. They are really great about using no dairy and no gluten. Of course it's always possible to have CC cause you can't know exactly what's going on in the plant where the raw ingredients are processed... But I am going to continue thinking/hoping it had nothing to do with gluten!

In fact, I'm already craving another socca right now... Gotta learn how to make them at home

[Guest guest]

Easy, peasy!

To make soccas – a cup of

garbanzo/chick pea flour, a tsp of salt, water to make a crepe-like batter

(probably more than a cup). Stir and let sit a minute. If you want to you can

add yeast or a sourdough starter and let sit over night, but you don’t

need to.

Set oven to pretty high – 400- 450.

Grease a cake pan or pie plate pretty well. Spoon in batter (experiment as to

how deep). Bake until brown around the edges. Remove from oven and from pan.

Put on cookie sheet. Top with your choice of toppings (think pizza or get

creative). Put back in oven to warm or brown the topping. Remove and drizzle

with olive oil or other oil based sauce (Aoli? Avocado dressing? Mayo?)

Connie

From: [mailto: ] On Behalf Of Isaiah

Sent: Thursday, September 14, 2006

2:46 PM

Subject: Re: [ ] Re:

Cafe Gratitude and Gluten

Seamaiden

- Yeah I think it was a freak incident. They are really great about using no

dairy and no gluten. Of course it's always possible to have CC cause you can't

know exactly what's going on in the plant where the raw ingredients are

processed... But I am going to continue thinking/hoping it had nothing to do

with gluten!

In fact, I'm already craving another socca right now... Gotta learn how to make

them at home