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Panera Quietly Testing Gluten-Free Bread Options
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Celiac.com 12/04/2015 - In what may be good news for gluten-free bread lovers, Panera Bread, the national-fast casual restaurant that centers around freshly baked goods, is now testing out a new products to bring in gluten-free customers.
The company plans to test a gluten-free Rosemary Focaccia Roll in 15 stores in the Detroit area, and plans to take the product nation-wide in the second half of 2016. To be successful, the chain will have to succeed where many others have failed; they will have to produce a high-quality product that is tasty, commercially viable, and safe for people with celiac disease.
Panera's effort is headed in part by the company's head baker Tom Gumpel, who says that there is currently "…little to no good-tasting gluten-free bread in this country, and I've eaten about every slice there is."
To solve the quality/taste challenge, Panera has created a focaccia roll rather than a loaf of bread. The roll is made from white sorghum from Africa, and contains sprouted broccoli, chia, and flax seeds for better nutrition and improved bread texture.
As far as folks with celiac disease are concerned, they will need to exercise some caution, because while Panera's bread is made in gluten-free facility and with gluten-free ingredients, it will be stored and served alongside the store's regular offerings, which may be an issue for more sensitive people.
A review by Yahoo Food says that the bread is made with olive oil, and then basted with it, giving the bread a slightly greasy quality. The flavor becomes more nutty and rich with toasting, and may work best on breakfast or hot sandwiches.
As for price, in the test region, the bread will cost $1.50 more as an option on a sandwich, 75 cents more as a side choice, and a $1 each if purchased retail.
What do you think? Excited to try Panera's new gluten-free focaccia? Share your comments below.
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