I'm sure
DCL has dealt with this before and will be very accomodating. My experience is that they bend over backwards to keep you happy and healthy.I would follow the suggestion to fill out the medical forms and fax them back to DCL.
Also, I found this on the glutenfree.com website that was helpful to me (understanding what your dh can and can't have) and I suspect that if you follow these guidelines when you get onboard you'll have no problem.
Eating in Restaurants
Don't expect a chef to scrutinize ingredients as carefully as you would.
Make it easy by providing essential information, but not more information than is necessary.
Make it clear to the chef and the server that this is a serious food allergy and that their help to make a meal that is safe is greatly appreciated.
Be pleasant and informative, not demanding or accusative.
Select restaurants where food is made to order and menu choices are simple (e.g., grilled or broiled items).
Avoid chains where much of the food is pre-packaged and made off-site.
Call restaurant chef or manager ahead of time (not during meal times) to ask if they can accommodate a gluten-free diet.
Fax or mail a list of prohibited foods such as the card below.
Begin with something basic and safe rather than asking the chef to remove forbidden ingredients from a dish in hopes of making it safe.
Ask for a piece of grilled or broiled meat or fish with olive oil and lemon juice, or butter and herbs.
Opt for a baked potato and avoid rice (often prepared in chicken stock), intricate potato dishes and fried potatoes (the same oil may be used for batter-fried foods, too.)
Ask for a plain salad with oil and wine or balsamic vinegar - no croutons, please.
Restaurant Card
Use this card as a tool to help explain the gluten-free diet to your server and chef upon arrival at a restaurant or in advance of your visit.
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Guidelines for Preparing a Gluten-Free Restaurant Meal
I have a severe reaction to gluten and thank you for preparing a meal that I can safely eat. I appreciate your effort-- plain and simple food is just fine.
I cannot digest the gluten in wheat, rye, oats or barley. Even a crumb or speck of flour made from those grains will make me ill. Please be careful not to make my food in pans that have flour or crumbs on them from other food preparation. Please do not use oil that was previously used for frying breaded foods.
I cannot have bread, breadcrumbs, flour, whole wheat flour, semolina, soy sauce, rye breadcrumbs and flour, barley malt, pearl barley, orzo, oats, oat flour or oatmeal, starch (unless it's from corn, tapioca, or potato), modified food starch, hydrolyzed vegetable or plant protein, cakes, cookies, buns or rolls, and sauces made from canned or powdered stocks.
Please do not put croutons on or near my salad or breadcrumbs or toast on my food. Please do not put cookies in or near my dessert. I must also avoid low fat mayonnaise, yogurt, marinated foods and foods covered in barbecue sauce (unless the ingredients are known). I cannot eat foods covered in most sauces and gravies.
Thank you for your help!
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