Eating at Texas Roadhouse with celiac disease, IBS or food allergies

Many people with food restrictions do eat at Texas Roadhouse, because steaks, grilled chicken and plain sides are a big part of the menu. As of October 2026, the "Nutrition & Allergens" link on Texas Roadhouse’s website opens its nutrition portal, which offers an Allergen Menu tool and a Gluten-Friendly Menu. The portal says all of its food is made in shared cooking and preparation areas or may have been made in a facility with the allergen, so cross-contact is possible.

Texas Roadhouse also says that if you tell it about a food allergy, it will take appropriate measures to prevent cross-contact, but it cannot guarantee that any menu item is completely free of allergens. This guide summarizes what Texas Roadhouse itself publishes, what that means for celiac disease, IBS and the major allergens, and what to ask.

The Allergen Menu tool on the portal lets you choose allergens to avoid from a list of nine: milk, eggs, wheat, peanuts, tree nuts, fish, shellfish, soy and sesame. It asks you to agree to its allergen notice first, then filters the menu. We haven’t reproduced item-by-item results here, because they change and the tool is the place to check them for your own allergies on the day.

Two details from the portal are worth knowing:

• Soybean oil: Texas Roadhouse says it cooks with 100% refined soybean oil, and that because the FDA doesn’t consider highly refined oils like this a major food allergen, the oil isn’t identified on its list. If you’ve been told to avoid all soy, including refined oil, ask your allergist.
• Gluten isn’t one of the nine filters. The tool has a wheat filter, but barley and rye aren’t covered by it. For gluten, Texas Roadhouse points to a separate gluten-friendly list (below).

The Interactive Nutrition Menu on the same portal (last updated 10/08/2026 when we checked) lists items such as steaks, ribs, salads, sides, dressings and sauces, which is useful for seeing what comes with each dish. Its item labels said allergen information wasn’t available there, so use the Allergen Menu tool for allergens.

When you use a filter tool like this, a dish that drops off the list is clearly one to skip. A dish that stays on the list tells you only that its standard recipe doesn’t contain the allergen you picked. It doesn’t cover the shared grill, fryer or prep surfaces Texas Roadhouse describes, or a recipe change since the data was updated. That’s why the chain asks you to tell your server, and why the conversation at the table matters as much as the tool. Our guide to reading food labels for allergens explains the same idea for packaged food.

The portal links a one-page Gluten-Friendly Suggestions PDF. It says the items listed are made gluten-friendly to the best of its ability, that Texas Roadhouse is a scratch-based concept where cross-contact with allergens could occur during preparation, and asks you to let staff know if you have an allergy. We couldn’t see a date on the PDF, and its web address suggests it was posted in 2021, so ask your server whether it’s still current.

Notice what isn’t on the list: steak fries, seasoned rice, the fresh-baked bread, gravies and croutons. And because a "gluten-friendly" item can still meet gluten in a shared kitchen, Texas Roadhouse doesn’t call these items gluten-free, and neither do we.

The NIDDK explains that cross-contact can happen when foods are prepared or served, and advises telling your server about celiac disease and asking how food is prepared. The Celiac Disease Foundation lists fried foods cooked in oil shared with breaded products as a cross-contact source, so ask about fryers and grills. Our guides to eating out with celiac disease and gluten-free vs celiac-safe go further.

Texas Roadhouse’s portal covers allergens and nutrition, not FODMAPs, and we didn’t find full ingredient lists there. So for IBS, start with the menu names. Monash University lists garlic, onion, honey, apples, mushrooms, wheat and most legumes among higher-FODMAP foods, and plain cooked meat, potato and rice among lower-FODMAP ones.

Seasonings, marinades and gravies are the hidden part, because the menu doesn’t list what’s in them. If garlic and onion are among your triggers, ask whether the steak seasoning, chicken marinade or sauce contains them. Oil and vinegar on a salad and a plain baked potato are easier to judge than a creamy dressing. Our guides to hidden garlic and onion and eating out with IBS explain why.

Portions at a steakhouse can be generous, and with FODMAPs the amount can matter as much as the food. Our guide to FODMAP portion sizes has more. Your dietitian can help you work out your own triggers.

• Milk: the menu includes Jack cheese, cream gravy, sour cream, macaroni and cheese and creamy dressings such as ranch and bleu cheese. Use the Allergen Menu tool with the milk filter, and tell your server so they can check toppings and anything brushed on at the end.
• Peanuts and tree nuts: use the tool’s peanut and tree nut filters, and ask about desserts and anything shared at the table. FARE notes that desserts are often a source of unexpected allergens.
• Fish and shellfish: the menu includes salmon and shrimp dishes, and the Caesar salad and dressings are worth checking. Use the tool and ask.
• Egg, wheat, soy and sesame: breaded and fried items, buns and dressings are the places to check first.

Lactose intolerance and milk allergy are different: with an allergy any milk matters, while some people with lactose intolerance tolerate small amounts. Our lactose intolerance guide explains more.

1. Check the Allergen Menu tool and gluten-friendly list ahead of your visit. Results change, and some items are only in selected stores.
2. Tell your server about any allergy when you order. Texas Roadhouse asks guests to say whether anyone in the party has a food allergy so it can inform the kitchen.
3. Use the exact changes from the gluten-friendly list: no bun, no rice, no gravy, no croutons, oil and vinegar on salads.
4. Ask about fryers and the grill if you have celiac disease or an allergy, since the chain says preparation areas are shared.
5. Keep sides simple. FARE suggests simpler choices like a baked potato or steamed vegetables when a menu raises lots of questions.
6. Go early if you can. FARE says the first hour of a service period is often a calmer time for the kitchen.

• "I have celiac disease. Could I order from your gluten-friendly list, and could the kitchen know?"
• "I have a peanut allergy. Could you let the kitchen and manager know?"
• "Is there garlic or onion in the steak seasoning?"
• "Could I have the baked potato plain, with butter on the side?"
• "Is this cooked in the same fryer as breaded items?"

If something doesn’t feel certain, it’s fine to skip it. Our guide to talking to restaurant staff about allergies has more scripts.