Gluten free in upper class

Hi, this is my first post. I have learnt so much from this forum, thank you, it has been so helpful.
I have been lucky to get upgrade to UC for my flight to Atlanta , and am soooo excited. This will be my first experience of upper class, usually fly PE. I just wondered if anyone has had a gluten free meal in upper. I booked my GF meal in PE, and luckily noticed that when the upgrade went through the meal selection had reverted to standard, so was able to amend. ( I am coeliac, so really can't take chances). My last meal in PE wasn't great, am hoping that UC might be better. Usually I take snacks just in case.
I have booked DTCI, and managed to get my purple parking meet and greet transferred, and am really looking forward to the clubhouse, although a little bit nervous as a first timer.
Thanks again for all the helpful trip reports

I have a feeling the 'special' meals are the same in all cabins, just presented differently (ie on china in UC, maybe with a sprig of parsley if you're really lucky).

So don't expect too much.

I'd take your own snacks and/or eat your main meal in the Clubhouse where the chef should be able to rustle up something suitable.

Unfortunately, it'll be the same dry chicken that you get in all the other cabins (and on pretty much all the other airlines).



The CH is not great either, alas; the kitchen won't guarantee anything as being GF because of cross-contamination. Oddly, Revivals does offer GF alternatives. The real winner here, by the way, is Virgin Australia, which maintains a pretty robust GF menu (or alternatives to much on the menu) in their lounges.

Thank you, at least I can be prepared, will probably try to have nicer meal in the clubhouse.

The deli counter is a safe bet (no bread obviously). Also some of the salads. The CH burger, alas, has flour in the patty (or it did the last time I asked).

Surely the fillet of beef and whatever accompaniments will GF? Maybe the sauce won't be. I think it's worth the OP calling VS to discuss what the options are. Wouldn't hurt.

If OP is coeliac (and tells the cabin crew), I doubt VS would want to take the risk because of cross-contamination wherever the food is prepared.

Someone did once explain why it's always chicken for GF in-flight meals, but I can't remember the reason!

Thanks, I will definitely check out the deli. I think I have been served chicken every time . At least they are starting to understand more about food allergies and cross contamination, a few years ago they would always add a "normal" bread roll to my meal.