Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Boston Pizza Is Now gluten-free!
0

20 posts in this topic

Hello Canadian Celiacs,

Boston Pizza just launched their gluten-free Pizza (personal size), and they are not charging extra for it!

Can't wait to try it!

Many smiles,

Miila's Mom

0

Share this post


Link to post
Share on other sites


Ads by Google:

That's so exciting! Any idea on how the CC factor plays in?

0

Share this post


Link to post
Share on other sites

I ate there yesterday, it was fantastic!!! The staff was awesome, my waitress read all of the ingredients on their meats and told me which ones contained gluten fillers, and she assured me that the pizza would be cooked on parchment paper and cut with a clean knife, etc. I was initially worried about how the make the dough since they make their poison dough there as well, but it turns out it's kinnikinnick crust! Now I can go watch the hockey games with my friends and not feel so left out :D

0

Share this post


Link to post
Share on other sites

I ate there the other day. Asked for a chicken salad with grilled rather than breaded chicken. I explained why and guess what came on top the salad? A great big piece of garlic toast. Good grief!

0

Share this post


Link to post
Share on other sites




This i great thanks for posting, we are going to Canada to visit some family this week, so YUM a place we can all go and be happy..thanks again

0

Share this post


Link to post
Share on other sites

I ate there the other day. Asked for a chicken salad with grilled rather than breaded chicken. I explained why and guess what came on top the salad? A great big piece of garlic toast. Good grief!

I could see how this would be a problem. The kitchen is educated about allergies and is super careful, but when the food comes out the "Expo" person at the back dresses the salads with garlic toast, or whatever else comes with it. When the waitresses punch the meal in on the computer they can put special request and say gluten allergy, and it is supposed to be printed out and put by the dish so that expo knows not to contaminate the dish. That's how it was when I worked there, so I'd definitely ask the waitress to mention it to all staff dealing with food not just the kitchen

0

Share this post


Link to post
Share on other sites

omg I had no idea!! I just looked at their website and I can even order a gluten-free pizza through their online ordering system :) They are the sponsor for my soccer team and thus far there have only been 3 items on the menu that are celiac-safe... now I can enjoy a pizza after the game if I want! :D

0

Share this post


Link to post
Share on other sites

I tried this the other day, It was definately my favorite gluten-free pizza I've tried so far. I've done a couple make at home crusts and they've all been kinda "meh" but I really enjoyed this one. It's just so different when it's made at a restaurant. It passed the non-gluten-free boyfriend test too!

Luckily I don't live too close to any BP's or I'd be taking WAY too much advantage of this.

0

Share this post


Link to post
Share on other sites

I tried this the other day, It was definately my favorite gluten-free pizza I've tried so far. I've done a couple make at home crusts and they've all been kinda "meh" but I really enjoyed this one. It's just so different when it's made at a restaurant. It passed the non-gluten-free boyfriend test too!

Luckily I don't live too close to any BP's or I'd be taking WAY too much advantage of this.

I am gonna sound a bit negative and I am sorry for that. Am I the only one that was disappointed that it 'wasn't' a fresh dough? I had already tried the kinnick pizza crusts months ago, but found the taste oddly sweet. When I heard about BP having gluten free pizza i was very excited. Unfortunately my server fibbed that it was a fresh made crust, since I recognized it by its rectangular shape. Maybe she was new, or just excited that they had something to offer, but my face just fell when I saw it.

BUT, all that being said, the server WAS on point with what could and couldn't go on it, worked with me, and other than that weird sweetness, it was very nice to be on a patio, relaxing and heating a hot cooked meal. So at face value, its great for that.

I still prefer homemade. I found a great recipe months ago and feel like I won the pizza lottery, which probably contributed to my feeling let down at BP.

Still, every step forward is amazing to people becoming informed and interested in helping us enjoy eating out.

0

Share this post


Link to post
Share on other sites

I am gonna sound a bit negative and I am sorry for that. Am I the only one that was disappointed that it 'wasn't' a fresh dough? I had already tried the kinnick pizza crusts months ago, but found the taste oddly sweet. When I heard about BP having gluten free pizza i was very excited. Unfortunately my server fibbed that it was a fresh made crust, since I recognized it by its rectangular shape. Maybe she was new, or just excited that they had something to offer, but my face just fell when I saw it.

BUT, all that being said, the server WAS on point with what could and couldn't go on it, worked with me, and other than that weird sweetness, it was very nice to be on a patio, relaxing and heating a hot cooked meal. So at face value, its great for that.

I still prefer homemade. I found a great recipe months ago and feel like I won the pizza lottery, which probably contributed to my feeling let down at BP.

Still, every step forward is amazing to people becoming informed and interested in helping us enjoy eating out.

You are NOT alone in thinking this. When I was first diagnosed with celiac disease I went to BP and thought the pizza was ok but definitely not good (I was feeling pretty desperate at the time of diagnosis). The toppings were fine but the crust? Ick. I generally do not eat out anyway unless it is a high end restaurant where there are no deep fryers, etc. anyway. I agree that homemade gluten-free pizza is vastly superior. No comparison to Kinnickinnik. And when you make your own you can switch up toppings like crazy!

0

Share this post


Link to post
Share on other sites

Having eaten the gluten-free pizza at my local Boston Pizza, I am inclined to believe the report that the crusts are by Kinnikinnick. I suppose your local franchise could try to make their own, but the one here seems genuine.

In the Toronto area Boston Pizza, Pizza Pizza, Il Fornello, and Pizza Nova offer gluten-free pizza (there may be others that I am not aware of). None of the crusts are prepared "fresh" at the pizzeria. They all arrive prepared at an offsite location. Some arrive frozen. Of the three I have tried, I rank Il Fornello first, then Boston Pizza, then Pizza Pizza. I have no experience with Pizza Nova.

My favorite by far is the crust we make at home using the Gluten Free Pantry French Bread & Pizza Mix. :)

0

Share this post


Link to post
Share on other sites

I still prefer homemade. I found a great recipe months ago and feel like I won the pizza lottery, which probably contributed to my feeling let down at BP.

Are you willing to share your recipe?

0

Share this post


Link to post
Share on other sites

I tried this pizza a couple of weeks ago - I too am sure it is a Kinnikinnick crust, which I don't buy at home. However, having said that, Woohoo ! I got to eat out safely, eat pizza in a pizza place, with friends & didn't get sick. Nice. I don't eat out much but I would definitely order it again - it was also nice to have a nice selections of toppings.

0

Share this post


Link to post
Share on other sites

BP crust is indeed Kinnickinnik - I asked. The crust is so far removed from a true pizza crust in my opinion so I make my own. I did have BP pizza once soon after my diagnosis and I thought it was ok but homemade rules, especially grilled on the barbecue for that lovely charred crust. Plus our BP is NOT careful when it comes to CC I found out after having it (they use the same utensils!); hopefully other locations are far more cautious. I definitely do NOT trust them which is no great loss! :lol:

0

Share this post


Link to post
Share on other sites

I was on their website but did not see anything about gluten free pizza on their wesite. Did they stop selling them altogether?

0

Share this post


Link to post
Share on other sites

They still had them when I was there a couple of weeks ago. But they have stopped using the term gluten-free to describe them due to cross contamination concerns. The crusts are mad by Kinnikinnik--the same ones that you can buy.

0

Share this post


Link to post
Share on other sites

They still had them when I was there a couple of weeks ago. But they have stopped using the term gluten-free to describe them due to cross contamination concerns. The crusts are mad by Kinnikinnik--the same ones that you can buy.

Really?! Are you aware of anyone having issues with cc at Boston Pizza? I do not always notice symptoms so have to rely on others to tell me if something is a problem..........not that BP was my favourite pizza, but there are other places selling gluten-free pizzas like Pizza Pizza and I often wonder about cross contamination issues at a pizza place.

0

Share this post


Link to post
Share on other sites

I have not heard of anyone having cc issues at Boston Pizza. But apparently the pizza wasn't gluten-free enough for government inspectors.

Read more here.

I eat the pizza from time to time, and have not had a problem.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,374
    • Total Posts
      920,570
  • Topics

  • Posts

    • https://www.facebook.com/groups/SingaporeCeliacs/
    • Today was the big day when I went to the GI and this is the first time I have felt heard about and well taken care of.  I told him about the two celiac blood tests  (in my first post) normal, he said that often happens, even with people who do have celiac and he needed to see the report and pictures from my endoscope.    I had filled out the appropriate Kaiser paperwork for Sutter to send all my medical records, but they ended up sending a celiac disease to me with the records, which Sutter said they could not use.  We also talked about gluten sensitivity v. celiac, and he said a lot of people are sensitive to gluten even if they don't have celiac. He said that my symptoms sound like classic IBS, which can be caused by any number of things.  He asked if I would try the FODMAP diet, which limits certain foods and requires no gluten due to what being He said my symptoms sound like classic IBS, which he said can be caused by any number of things, including gluten sensitivity.  He has asked if I would try the FODMAP diet, which has restricted foods as well as no gluten because most gluten products have wheat in them.  So, since I am planning on going gluten free anyway, and I don't want another endoscope or blood tests if absolutely necessary, I am going to try the FODMAP diet and see what happens. I filled a consent form at the GI office today to have all my records sent to him so he can view the endoscope pathology report and photos.  I have an appointment with a Registered Dietician on September 30, and follow up appointment the GI in 4 months. 
    • gluten-free andee, according to an article on celiac.com  that talks about this subject see this link http://www.celiac.com/articles/24406/1/Celiac-Diease-and-Other-Autoimmune-Diseases-Equals-Low-Inflammatory-Diet/Page1.html Quoting the author "In the author's personal experience, a gluten-free diet has many limitations. The reactivity between alpha gliadin and corn, millet, oats, rice and dairy has been denounced as invalid by gastroenterologists and celiac disease researchers. While at a medical school in Missouri, biopsies did not show improvement in villous atropy until all alpha gliadin sources and corn, millet, rice and oats were removed from the diet."  Note this research is two years old but hilites the problem with non-gluten rice protein that you are having. It is the alpha gliadin sources that it causing the cross reactivity you are experiencing when you eat rice protein's. She says quoting "Celiac disease has gotten the most attention in antibody research, but the current data on cross-reactivity of antibodies is allowing a better understanding of gluten sensitivity. Antigen reactivity to alpha-gliadin can trigger immune attacks on many individuals beyond those with positive DQ 2, DQ 8 and TTG test results. She goes on to say "A low inflammatory diet customized to each person through testing for cross-reactivity or elimination diet protocols is needed to restore a state of health and well-being."  which sounds exactly like what you are doing. If you are still having problems after elminating rice a 30 day elimination of all the alpha gliadin proteins might be in order.  Corn is a common reactivity problem I hear with a gluten allergy from my friends as well as the obvious lactose problems that can be common among celiacs.  But rarely do you hear Rice allergy's brought up in context of a gluten allergy. I am glad you are making progress on finding your triggers. Read the whole article for yourself to see if there are nuggets of truth I did not highlight in my response. I hope this is helpful. Good luck on your journey to health. Posterboy,
    • One other thing - you might be able to tolerate some dairy if it's only the FODMAPs problem. I discovered that many cheese such as cheddar have effectively no lactose. And my wife sometimes makes 24 hour yoghurt, which also has effectively no lactose. Those have been fine for my tummy.
    • I'm new to the forum, so this topic may already have been covered....please forgive me, if that's the case.  I am in the beginning stages of guiding the development of a 504 plan to file for my 6th-grade daughter who was diagnosed with Celiac Disease 2 weeks ago. The diagnosis was made with a biopsy. My first question...A 504 is what's necessary....not just the IHCP, correct or no? I have the Physician's Statement & the Medical Evaluation report from our GI specialist. What else do I need to have at the ready? The team has requested we go ahead and write the IHCP & then include it with the 504.  And my second question...What accommodations have others found relevant to include on the IHCP  & 504? I just watched a 504-Plan webinar I found on this forum & it recommends the following: -access to gluten-free food in classroom & cafeteria - excused absence from activities that use gluten-containing foods or materials -  prevent cross-contamination in school food service - use of microwave to heat personal meals -  bathroom priveleges Is there anything I need to consider adding? My daughter does prefer eating school meals rather than packing a lunch from home & I am concerned about special events, overnight field trips etc. My learning curve is steep. What am I missing? Teach me, please & thanks so much! This forum has already helped me tremendously these past few weeks.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,450
    • Most Online
      1,763

    Newest Member
    Chellygirl
    Joined