Domino's debuts gluten-free pizza crust

Ought Six · 05-08-2012, 06:35 PM

http://nrn.com/article/dominos-debut...ee-pizza-crust

Feather · 05-09-2012, 01:06 AM

Because the pizzas are made in the same kitchens as pizzas with a wheat crust, gluten could be introduced to the gluten-free product. Even microbial amounts of gluten can negatively affect the digestive system of someone with celiac disease.

Why even bother announcing that it's gluten free if there's a chance of cross contamination? I guess if you are avoiding gluten or aren't highly allergic to it then it will work. I have a friend that loves pizza but has a severe wheat allergy, a small bit of wheat and she has hives and may end up in the hospital. She carries meds with her because wait staff doesn't always understand "hold the croutons" and when asked for salad without they just pick them out.

Oric · 05-09-2012, 07:08 AM

Do some people need low - gluten diets & food ? Maybe there can still be a market for the product

Catbird · 05-09-2012, 10:25 AM

The cross-contamination risk is an issue at any place that serves prepared food. For someone with mild gluten intolerance (the definition of which is very fuzzy), the risk may be worth it. But if someone has full blown celiac disease, or has anaphylactic reactions like I do, you learn that it definitely isn't worth the risk. While I am glad to see the GF issue being addressed, I don't see this being very successful for Domino's, especially because many of their toppings also contain gluten. That will further limit what kind of pizza could be considered GF.

The pizza chain Mellow Mushroom also offers a GF pizza, although not delivered. It's slightly less risky than Domino's simply because their kitchens are bigger. Domino's tends to have very small store-front type of stores, so the risk of cross-contamination would be greater in that small space.

Eating out when you have to live GF is always a gamble. One way to reduce potential problems is to NOT go to a place that does their own baking on premises. The flour, and thus the gluten, is literally in the air and on everything in the place.

Feather · 05-09-2012, 10:26 PM

I've found gluten in things you really wouldn't think it would be in. I help my friend shop sometimes and we have a hard time finding foods she can eat without blowing up like a balloon.

blue gecko · 05-16-2012, 10:26 AM

My mom is seriously gluten intolerant. Cross contamination is a huge problem. There are lots of foods she misses and while decent recipes can be found that she can make in her own kitchen it can be very difficult to find a restaurant that understands how important avoiding contaminating gluten-free items can be. I think there's a huge market out there "18 million" potential customers is nothing to sneeze at!