Foreword
Many people choose to eat gluten-free. Persons with celiac disease, an inherited
condition that damages the small intestine, must eat gluten-free as a means to
maintain health. For the estimated 3 million people in the USA with celiac disease, the
need to follow a gluten-free diet is the only treatment for their gluten intolerance.
Some people with autism also choose a gluten-free, dairy-free diet. While the
evidence supporting the use of this diet with autism is not as strong as with celiac
disease, some people do notice cognitive improvement in those affected by autism
when using the diet. People with other conditions may try a gluten-free diet with some
success. Reports of people with chronic pain and fatigue syndromes, such as
fibromyalgia, MS, some neuropathies, rheumatoid arthritis, migraines, and those with
wheat allergies may choose a gluten-free diet. Still others find that gluten just doesn’t
agree with them. The incidence of others choosing a gluten-free diet is unknown, but
some food marketing analysts feel that the number of people following a gluten-free
diet could be 6 to 10 million people.
In the past few years, the market has seen a tremendous growth in gluten-free (GF)
products in all categories. In fact, according to SPINS data, the GF market is
outpacing sales of similar products in all categories, both in traditional grocery and
health-food stores. Many GF manufactures are small businesses, but some of the
major food manufacturers are also beginning to join the trend to label products GF.
As well, restaurants are identifying GF menu items for their patrons. Outback Steak
House began identifying items on their menus in 1998. Since then a number of other
chain and individual restaurants have developed GF menus. The increase in
awareness on menus and products being marked GF will only increase with time.
Why? Because manufacturers and restaurant owners are beginning to recognize that
GF is here to stay. It may be a fad or diet of choice for some, but for others it is a way
of life.
A strict gluten-free lifestyle change is not always easy. Special foods can have a
different texture and taste, knowing what is safe and where gluten hides is not easy
to figure out. When first diagnosed with celiac disease, choosing safe foods can be a
daunting task. It is often overwhelming and depressing. Once on a gluten free diet,
and beginning to feel better, it becomes worth all the changes required. Inbetween
the initial decision to follow a gluten-free diet and getting to the point of comfort with
it, can be challenging. This is where support is important to success. Support comes
in all shapes and sizes. It is knowing another person or being involved in a support
group. These are the people who can relate to what you are going through. They are
also the best judges to which products are good, where to shop and where to eat
out. National support organizations, such as the Gluten Intolerance Group of North
America provide services and education on a national level. They advocate for
programs that will benefit persons with gluten intolerances, and educate health care
professionals, in order to better understand gluten intolerances. Medical
professionals – doctors and dietitians – who are experts in gluten intolerances
provide the support to make the changes and regain health. And specialized
programs such as the Gluten-Free Restaurant Awareness Program (GFRAP) help
make the transition easier. GFRAP works with restaurants to identify GF options on
their menus. The program provides education and training materials, and most
importantly a means for persons on a GF diet to know which restaurants have GF
menus. GFRAP also works with food institutions, culinary professionals, and others
involved in the restaurant and hospitality industry.
And lest we forget -- the wonderful cookbooks and self-help resources for persons to
live with gluten intolerance and the GF diet. The Gluten-Free Guide to New York is
such a resource. This book will save people living and visiting New York a lot of time.
The author, Maria Roglieri has gathered a wealth of information about eateries,
chefs, places to shop GF and much more. It’s all here. There is no need to carry
many notes and pieces of paper when eating in New York. Call it the "Zagat guide of
gluten-free dining in New York." The stress of finding a place to eat or shop is gone.
It has been gathered in the great resource. Want to know what to eat and a
restaurant? Just look it up in the Guide…the menus are there!
If you are new at eating gluten-free or a long-time pro, The Gluten-Free Guide to
New York has something for everyone. The information in this Guide covers New
York City, the ‘burbs’ and a tri-state area including southern New York, northern New
Jersey, and southern Connecticut. A wonderful part of this Guide is that the
information is the result of the work of many of the types of people mentioned above.
Ms. Roglieri has assembled it into a very useful Guide which makes travel to New
York that much easier and more exciting. The restaurants are great, the chefs
mentioned and recipes shared are exceptional. She has even made it easy to visit
local support groups. Everyone who is gluten-free and living in or traveling to New
York needs The Gluten-Free Guide to New York.
Cynthia Kupper, RD, CD
Executive Director Gluten Intolerance Group of NA
www.gluten.net www.glutenfreerestaurants.org
Preface
This book was inspired by my daughter, Sara, who was diagnosed with celiac disease
at age six, and by my own diagnosis shortly thereafter of peripheral neuropathy due
to gluten intolerance. In my initial panic and sense of helplessness, I immediately
went to the bookstore to purchase books about celiac disease and gluten-free
cookbooks. The books about celiac disease provided useful medical information,
while the cookbooks provided some interesting recipes. And yet, ultimately, it took
me a while to orient myself in my new world of gluten-free living. Suddenly, it was
difficult to shop in my local Stop & Shop because I could not find gluten-free food!
Not only did I not know where to buy gluten-free foods, but I was completely unaware
that there was a wonderful Celiac Sprue Support Group that met regularly right in my
own neighborhood! (And that was the time when I needed the support the most.) As
for restaurants, well, it was a good six months before my husband and I even dared
to take our daughter out to dinner!
I found that I obtained most of the information I needed about living gluten-free in
New York in a piecemeal way, by talking to fellow celiacs whom I happened to meet
along the way and by doing research on the Internet. If there had been a book about
gluten-free living in New York, it would have saved me a lot of time and anxiety in the
process of adapting our family’s lifestyle.
And thus this book was born, The Gluten-Free Guide To New York. It is designed to
serve not only the many people who have been or are currently being diagnosed with
celiac disease but also those who have gone gluten-free due to wheat allergies,
autism, neurological disorders, and a general desire to regain energy. This book is
intended to help New Yorkers and people traveling to New York who are gluten-
intolerant to enjoy a healthy and happy life without the stresses of worrying about
where and what to eat.
The book offers a great deal of useful information about New York-area support
groups, doctors and nutritionists who treat celiac patients, celiac kids activities,
health food stores that sell gluten-free products, chefs who teach the art of gluten-
free cooking, personal chefs and caterers who will cook gluten-free foods for
individual use or for parties, restaurants that offer gluten-free menus (and their
menus!), and restaurants that are "gluten-free friendly," that is, that are willing to
accommodate requests for gluten-free dishes without actually having a separate
gluten-free menu. Gluten-intolerant people can now enjoy their own guide to gluten-
free dining in New York's restaurants and they can now cook restaurant-quality
gluten-free food in their own homes!
New York has for a long time been a center of food-related disease research and
weight control management. It has also been a center for world-class restaurants,
farmers markets, and health-food stores. Thus it is hardly surprising that it has
become a center of the gluten-free world of research centers, restaurants, and
health food stores!
In the course of gathering all of this information, I have come to realize that New York
is a great place to be if you are gluten-free and that with the right information,
anything is possible. Bon appetit!
Many people choose to eat gluten-free. Persons with celiac disease, an inherited
condition that damages the small intestine, must eat gluten-free as a means to
maintain health. For the estimated 3 million people in the USA with celiac disease, the
need to follow a gluten-free diet is the only treatment for their gluten intolerance.
Some people with autism also choose a gluten-free, dairy-free diet. While the
evidence supporting the use of this diet with autism is not as strong as with celiac
disease, some people do notice cognitive improvement in those affected by autism
when using the diet. People with other conditions may try a gluten-free diet with some
success. Reports of people with chronic pain and fatigue syndromes, such as
fibromyalgia, MS, some neuropathies, rheumatoid arthritis, migraines, and those with
wheat allergies may choose a gluten-free diet. Still others find that gluten just doesn’t
agree with them. The incidence of others choosing a gluten-free diet is unknown, but
some food marketing analysts feel that the number of people following a gluten-free
diet could be 6 to 10 million people.
In the past few years, the market has seen a tremendous growth in gluten-free (GF)
products in all categories. In fact, according to SPINS data, the GF market is
outpacing sales of similar products in all categories, both in traditional grocery and
health-food stores. Many GF manufactures are small businesses, but some of the
major food manufacturers are also beginning to join the trend to label products GF.
As well, restaurants are identifying GF menu items for their patrons. Outback Steak
House began identifying items on their menus in 1998. Since then a number of other
chain and individual restaurants have developed GF menus. The increase in
awareness on menus and products being marked GF will only increase with time.
Why? Because manufacturers and restaurant owners are beginning to recognize that
GF is here to stay. It may be a fad or diet of choice for some, but for others it is a way
of life.
A strict gluten-free lifestyle change is not always easy. Special foods can have a
different texture and taste, knowing what is safe and where gluten hides is not easy
to figure out. When first diagnosed with celiac disease, choosing safe foods can be a
daunting task. It is often overwhelming and depressing. Once on a gluten free diet,
and beginning to feel better, it becomes worth all the changes required. Inbetween
the initial decision to follow a gluten-free diet and getting to the point of comfort with
it, can be challenging. This is where support is important to success. Support comes
in all shapes and sizes. It is knowing another person or being involved in a support
group. These are the people who can relate to what you are going through. They are
also the best judges to which products are good, where to shop and where to eat
out. National support organizations, such as the Gluten Intolerance Group of North
America provide services and education on a national level. They advocate for
programs that will benefit persons with gluten intolerances, and educate health care
professionals, in order to better understand gluten intolerances. Medical
professionals – doctors and dietitians – who are experts in gluten intolerances
provide the support to make the changes and regain health. And specialized
programs such as the Gluten-Free Restaurant Awareness Program (GFRAP) help
make the transition easier. GFRAP works with restaurants to identify GF options on
their menus. The program provides education and training materials, and most
importantly a means for persons on a GF diet to know which restaurants have GF
menus. GFRAP also works with food institutions, culinary professionals, and others
involved in the restaurant and hospitality industry.
And lest we forget -- the wonderful cookbooks and self-help resources for persons to
live with gluten intolerance and the GF diet. The Gluten-Free Guide to New York is
such a resource. This book will save people living and visiting New York a lot of time.
The author, Maria Roglieri has gathered a wealth of information about eateries,
chefs, places to shop GF and much more. It’s all here. There is no need to carry
many notes and pieces of paper when eating in New York. Call it the "Zagat guide of
gluten-free dining in New York." The stress of finding a place to eat or shop is gone.
It has been gathered in the great resource. Want to know what to eat and a
restaurant? Just look it up in the Guide…the menus are there!
If you are new at eating gluten-free or a long-time pro, The Gluten-Free Guide to
New York has something for everyone. The information in this Guide covers New
York City, the ‘burbs’ and a tri-state area including southern New York, northern New
Jersey, and southern Connecticut. A wonderful part of this Guide is that the
information is the result of the work of many of the types of people mentioned above.
Ms. Roglieri has assembled it into a very useful Guide which makes travel to New
York that much easier and more exciting. The restaurants are great, the chefs
mentioned and recipes shared are exceptional. She has even made it easy to visit
local support groups. Everyone who is gluten-free and living in or traveling to New
York needs The Gluten-Free Guide to New York.
Cynthia Kupper, RD, CD
Executive Director Gluten Intolerance Group of NA
www.gluten.net www.glutenfreerestaurants.org
Preface
This book was inspired by my daughter, Sara, who was diagnosed with celiac disease
at age six, and by my own diagnosis shortly thereafter of peripheral neuropathy due
to gluten intolerance. In my initial panic and sense of helplessness, I immediately
went to the bookstore to purchase books about celiac disease and gluten-free
cookbooks. The books about celiac disease provided useful medical information,
while the cookbooks provided some interesting recipes. And yet, ultimately, it took
me a while to orient myself in my new world of gluten-free living. Suddenly, it was
difficult to shop in my local Stop & Shop because I could not find gluten-free food!
Not only did I not know where to buy gluten-free foods, but I was completely unaware
that there was a wonderful Celiac Sprue Support Group that met regularly right in my
own neighborhood! (And that was the time when I needed the support the most.) As
for restaurants, well, it was a good six months before my husband and I even dared
to take our daughter out to dinner!
I found that I obtained most of the information I needed about living gluten-free in
New York in a piecemeal way, by talking to fellow celiacs whom I happened to meet
along the way and by doing research on the Internet. If there had been a book about
gluten-free living in New York, it would have saved me a lot of time and anxiety in the
process of adapting our family’s lifestyle.
And thus this book was born, The Gluten-Free Guide To New York. It is designed to
serve not only the many people who have been or are currently being diagnosed with
celiac disease but also those who have gone gluten-free due to wheat allergies,
autism, neurological disorders, and a general desire to regain energy. This book is
intended to help New Yorkers and people traveling to New York who are gluten-
intolerant to enjoy a healthy and happy life without the stresses of worrying about
where and what to eat.
The book offers a great deal of useful information about New York-area support
groups, doctors and nutritionists who treat celiac patients, celiac kids activities,
health food stores that sell gluten-free products, chefs who teach the art of gluten-
free cooking, personal chefs and caterers who will cook gluten-free foods for
individual use or for parties, restaurants that offer gluten-free menus (and their
menus!), and restaurants that are "gluten-free friendly," that is, that are willing to
accommodate requests for gluten-free dishes without actually having a separate
gluten-free menu. Gluten-intolerant people can now enjoy their own guide to gluten-
free dining in New York's restaurants and they can now cook restaurant-quality
gluten-free food in their own homes!
New York has for a long time been a center of food-related disease research and
weight control management. It has also been a center for world-class restaurants,
farmers markets, and health-food stores. Thus it is hardly surprising that it has
become a center of the gluten-free world of research centers, restaurants, and
health food stores!
In the course of gathering all of this information, I have come to realize that New York
is a great place to be if you are gluten-free and that with the right information,
anything is possible. Bon appetit!
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Sample pages