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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Domino's "Gluten Free" Crust
0

150 posts in this topic

So today Domino's unveiled their new gluten-free crust. So I called our manager and it is there! BUT...they use the same ovens and the same screens to bake them on. So really, they said it was more for people who have gluten-free sensitivity. : ( Another place in my town uses a totally different oven, utensils, and containers of cheese. They have it figured out! Too bad dominos didn't.

0

Share this post


Link to post
Share on other sites


So today Domino's unveiled their new gluten-free crust. So I called our manager and it is there! BUT...they use the same ovens and the same screens to bake them on. So really, they said it was more for people who have gluten-free sensitivity. : ( Another place in my town uses a totally different oven, utensils, and containers of cheese. They have it figured out! Too bad dominos didn't.

Wow, way to go out on a limb, boys.

1

Share this post


Link to post
Share on other sites

Wow, way to go out on a limb, boys.

http://www.huffingtonpost.com/2012/05/07/dominos-gluten-free-pizza-crust_n_1496408.html

They've admitted that it's not safe for Celiacs, and personally I wouldn't suggest that people with wheat allergies or gluten intolerance try it either. Honestly, I feel like they are exploiting the gluten-free diet fad that's getting a lot of publicity right now (Miley, Kim) and possibly trying to tap into the primal/paleo market as well. I guess some people will be happy with the product, but I know I certainly won't be trying it.

3

Share this post


Link to post
Share on other sites

Frankly, I wouldn't eat a domino's pizza before DX. :huh:

But even if it were the only available gluten-free pizza on the planet, the CC issue makes it totally off limits to me.

Just using an alternative flour does not make it a safe "gluten free"

option.

People just do not seem to get that part.

1

Share this post


Link to post
Share on other sites

Even though in this case it's limited and flawed, I'm always glad when a national chain at least tries to meet the needs of people on gluten free diets. Eating out is and easily being able to order off the menu is something that I really miss since my son has gone gluten free. My son is not celiac - he's I guess what you call gluten intolerant (he does fine with gluten as long as we limit how much and don't let him have it right after, but let him have it for several days in a row and we see major behavior changes) - so this might be an option for him. And at least they appear to be aware of cc issues and aren't passing it off as being ok for celiacs. A step in the right direction I guess, although I hope they figure out a way to let this be an option for everyone.

0

Share this post


Link to post
Share on other sites

"Domino's and the NFCA found that while the crust is certified as gluten free, current store operations at Domino's cannot guarantee that each handcrafted pizza will be completely free from gluten," the company's news release said."

I hate these pseudo gluten-free menus. It confuses the non- gluten-free people who think we can eat at these places because they have the gluten-free menu.

5

Share this post


Link to post
Share on other sites

I just saw something interesting on WNBC evening news that Domino’s pizza will start to sell gluten free pizza because many people have problems with gluten and they want to help them.

The question is: Where will they bake it? In the same oven? In the same pans as regular pizza?

Will you buy it?

Mod's note: I merged this post into the existing thread.

0

Share this post


Link to post
Share on other sites

I'm with you, Karen.

Can't seem to get people to understand the following:

Gluten FREE eating means Gluten FREE. FREE of GLUTEN.

ENTIRELY.

It doesn't mean "maybe, kinda, sorta"

It doesn't mean dabbling in it or "gluten lite"

it doesn't mean 4 out of 7 days and on holidays we take breaks.

It doesn't mean use non-gluten grains, but cook with wheat items.

This thinking keeps people sick. :blink:

And gets us the :rolleyes: and the thinking that this is a fad diet.

I walked through BJs today and looked at the crackers and breads and said to hubs: Holy Crap--that stuff nearly killed me two years ago. :ph34r:

You are either gluten free or you are not.

No grey area.

On the bus or off the bus.

7

Share this post


Link to post
Share on other sites

I'm with you, Karen.

Can't seem to get people to understand the following:

Gluten FREE eating means Gluten FREE. FREE of GLUTEN.

ENTIRELY.

It doesn't mean "maybe, kinda, sorta"

It doesn't mean dabbling in it or "gluten lite"

it doesn't mean 4 out of 7 days and on holidays we take breaks.

It doesn't mean use non-gluten grains, but cook with wheat items.

This thinking keeps people sick. :blink:

And gets us the :rolleyes: and the thinking that this is a fad diet.

I walked through BJs today and looked at the crackers and breads and said to hubs: Holy Crap--that stuff nearly killed me two years ago. :ph34r:

You are either gluten free or you are not.

No grey area.

On the bus or off the bus.

I agree totally!

Wenmin

0

Share this post


Link to post
Share on other sites

I agree totally!

Wenmin

;)

Excuse that mini-rant :lol:

I just get tired of the baloney.

1

Share this post


Link to post
Share on other sites

Where will they bake it? In the same oven? In the same pans as regular pizza?

Will you buy it?

yes, the OP says the same ovens.

Same everything.

....never....see my rant ** :)

1

Share this post


Link to post
Share on other sites

yes, the OP says the same ovens.

Same everything.

....never....see my rant ** :)

I saw it now. I was watching the evening new and the moderator was very exited about it, so I posted a new topic. I didn't know that there was one already. Sorry!

0

Share this post


Link to post
Share on other sites

I saw it now. I was watching the evening new and the moderator was very exited about it, so I posted a new topic. I didn't know that there was one already. Sorry!

I figured maybe you were on a news delay!? :lol: :lol:

what do you think about all this?

1

Share this post


Link to post
Share on other sites

I see it as a step forward...not a large step, but forward never the less. For those are able to eat gluten light or are not bothered by cross contamination/contact, a hot pizza might be a real treat.

Not everyone is fortunate to live by a Pizarro... to die for gluten free pizza.

If this program is a success, perhaps they will invest in separate equipment. :) Gotta be hopeful! ;)

2

Share this post


Link to post
Share on other sites

I predict it will flop. Maybe not immediately but when they figure out most people who want gluten-free can't eat it, and wheat eaters will not like it (probably) and the "fad" goes away - so will the pizza.

Unless they up the stakes and put in a dedicated line for gluten-free at each store - which I doubt.

Even then, I wouldn't trust it - given the level of communication and "watch" you get over a Domino's pizza. I wouldn't trust them unless I was over their shoulder.

2

Share this post


Link to post
Share on other sites

I was so proud of my husband. Someone at work was telling him about dominoes gluten free and he told her that I wouldn't be able to eat it unless it was in a dedicated oven. Since I am new to this it showed me he takes it seriously and understands it can't be half-a$$! Anyway, I think I will stick with our locally owned Toppings Pizza as they have a dedicated oven and virgin ingredients for their gluten free pizza... Plus the spinach artichoke white pizza on gluten-free crust rocks!

0

Share this post


Link to post
Share on other sites

Dominos just made alot of celiacs' lives more complicated, in my case a co-worker was very excited and told me "from now on when we order pizza for lunch, we are definately going to Dominos so you can eat with us again". When I told her I wasn't quite sure it would be safe, she just stared at me and said "but they say its gluten free so you can eat it". I for one, as much as I used to love pizza, hope it flops or another pizza chain decides to do it the right way.

2

Share this post


Link to post
Share on other sites

Dominos just made alot of celiacs' lives more complicated, in my case a co-worker was very excited and told me "from now on when we order pizza for lunch, we are definately going to Dominos so you can eat with us again". When I told her I wasn't quite sure it would be safe, she just stared at me and said "but they say its gluten free so you can eat it". I for one, as much as I used to love pizza, hope it flops or another pizza chain decides to do it the right way.

.........and there it is.

but "they say it's gluten free!!!!"

I was wondering how this would impact the people who would have to deal with enthusiastic

but clueless co-workers who think this is "a great idea!!". :rolleyes:

It didn't take long for your post to show up.

2

Share this post


Link to post
Share on other sites

Yes, just when they stopped asking all the same questions all of us have answered again and again.

0

Share this post


Link to post
Share on other sites

Yes, just when they stopped asking all the same questions all of us have answered again and again.

I'd print out that huffington post article and paste it to their foreheads (or just keep it handy).

1

Share this post


Link to post
Share on other sites

A dedicated oven is not going to happen. There is just not enough volume. Commercial ovens are very expensive.

Proper preparation procedures, with clean prep areas and utensils, can work with a shared oven.

0

Share this post


Link to post
Share on other sites

Did y'all watch the video?

Did you notice the crust is flat like all the other gluten-free crusts?

I swear, I've lost my love if pizza since gluten-free crust is flat. I liked crusts that would be thin and bubble up. Dominos wheat crust would do that. It wasn't super thin, though. But it did bubble.

I'm not even tempted (no bubble).

I keep wondering how much yeast I'd have to put in something to make it bubble....

0

Share this post


Link to post
Share on other sites

A dedicated oven is not going to happen. There is just not enough volume. Commercial ovens are very expensive.

Proper preparation procedures, with clean prep areas and utensils, can work with a shared oven.

We (the generic "we," including those of us who do eat real gluten free pizza out from smaller restaurant venues and do not get glutened from this) know that a dedicated oven is not going to happen.

HOWEVER, a dedicated PIZZA PAN and all utensils and oven mitts touching the alleged gluten free pizza is obligatory, is as using all dedicated gluten free ingredients in a truly clean and dedicated work area !

C'mon, Peter, if some of these little California family chains can pull this off, why should we put up with this half- butt GFINA Gluten Free In Name Only effort from Dominos and the National Foundation for Celiac Awareness saying it's gluten free, but "don't eat the pizza because it's not really for celiacs?"

Big Props to the bloggers at HuffPo for their awareness of what gluten free means, and reporting on this issue !

More links~

HuffPo/ Domino's Launches Gluten Free Pizza Crust, With A Catch

http://www.huffingtonpost.com/2012/05/07/dominos-gluten-free-pizza-crust_n_1496408.html

Get a look at the short you tube video with the disclaimer NOT FOR CELIACS

the crust itself is made of water, rice starch, rice flour, potato starch, and olive oil, according to the video 5/7/12

NFCA sponsors and partners (Including major gluten-free food manufacturers and nationally known medical clinics)

http://www.celiaccentral.org/About-NFCA/NFCA-Sponsors-Partners/69/

USA Today story (must see comments, full of the usual gluten free trolls)

http://www.usatoday.com/money/industries/food/story/2012-05-04/gluten-free-food-pizza/54793108/1

catch the comment under the USA Today from "Domino's Cares"

This is Phil from Domino's. Thank you for your comments, and for allowing us to clarify some things.

We acknowledge the fact that while Domino's Gluten Free Crust may be an option for those with mild gluten sensitivities, it is not recommended for customers with celiac disease. This is because of the handcrafted nature of our products in our stores, as stated above. Domino's is committed to being open and informative about this product so that gluten sensitive consumers can make informed decisions about whether Domino's Gluten Free Crust is for them.

This includes a disclaimer placed on all marketing materials:

Domino's Gluten Free Crust Disclaimer:

Domino

0

Share this post


Link to post
Share on other sites

Oh, and if you have twitter, here is Domino's Pizza Twitter Feed

http://twitter.com/#!/dominos

Wow, just took a look. That's where I'm spending the rest of my evening. One at a time. <snicker>

Made a few tweet <_<

1

Share this post


Link to post
Share on other sites

Takala, I don't understand. You seem to agree with me on the facts, but post a lengthy rebuttal. I did not comment on Domino's either way.

My comment was generic with regard to the idea of dedicated ovens. There are a number of establishments offering gluten-free pizza in Canada and the United States. To my knowledge, none of them have dedicated ovens.

I have personally eaten gluten-free pizza from Il Fornello, Pizza Pizza, and Boston Pizza, without problems. None of them have dedicated ovens, but they all take appropriate precautions to minimize (but not absolutely eliminate) the chance of contamination. Pizza Pizza worked with the Canadian Celiac Association to develop their handling procedures. The CCA endorses them, even though they do not have dedicated ovens. Il Fornello is a Toronto-area chain with many gluten-free options. They are very celiac disease aware, but again, the oven is shared. I have frequented them for more than ten years.

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
      102,720
    • Total Posts
      914,570
  • Topics

  • Posts

    • SO HUNGRY. All. The. Time.
      Over my 6 gluten-free years, I have endured this "Starving Syndrome" several times.  Actually, I have lost count.  I am 5'4" and frequently eat more than my 6'4" husband.  My weight has gone from a low of 93 lbs. to my current high of 105 lbs.  I eat as much as I possibly can.   I agree about the fats helping me to feel full.  I'm beginning to test out the "grain hypothesis" as mentioned above. It seems (feels) to me that when I go through a major healing spurt, my body just wants more food!  No idea if this is actually what is happening.  Still, I have come to look at it as a "good thing" when my body wants lots of food.  I just relax and try to give my SMART body what it wants.
    • I got WELL!!
      Update on my progress: 1.  By thorough and consistent evaluation of my food diary (every item ingested for 6 years); I've finally figured out that both dairy and nightshades cause me PAIN!  I had tried eliminating these previously; but it was no help.  I tried again anyway...and IT WORKED!!  Maybe because I'm healthier now?  Never was lactose intolerant; but BOTH these items cause me PAIN!  All over, wish-I-were-dead PAIN! 2.  Just completed 2 courses of Xifaxin.  One in November and one in February.  The first course helped some with the Buddha Belly.  This second course helped a lot!  Fingers crossed that things will only continue to improve.  (I actually think it may be helping reduce the fatigue!  But I won't mention it as I don't want to jinx it!) 3.  Added back rice.  Had been grain-free for 3 years.  Seems fine and maybe even beneficial.  I'm pursuing adding more variety to my diet.  Looking at amaranth and buckwheat.  Plan to discuss diet with nutritionist after my next GI appt.  to get tips on this.  (Had to postpone this appt. due to bad headcold--first in many years!) 4.  Plan to discuss changing levothyroxine brand at next internist appt. in a couple weeks.  Currently taking Tirosint--and love it.  But...investigating other options like Levoxyl since I may have felt better on that.  Sadly, Pfizer was NOT helpful the last 2 times I called them to discuss gluten content/contamination.  Mylan generic was VERY helpful!  Choice to be determined.  Goal is to reduce fatigue. 5.  Continuing with exercise, meditation, drawing, etc.  Paying attention to mindset and emotional calm.  Optimism is my friend. 6.  On a humorous note, my hairline continues to advance!  I always had the highest of foreheads.  Ha!  Now my hairline is moving, from all directions, closer to my eyes!  i actually have developed a widow's peak!  This is too funny.  Sixty-six years old and my hairline keeps getting thicker and more extensive!  Mother Nature toys with me! HAPPY VALENTINE'S DAY to everyone!!   Remember to love yourself!
    • I got WELL!!
      Posterboy, Many, many thanks for providing such complete information.  Your efforts won't go to waste.  I will look into each item you mentioned. Not sure the iodine is an issue as I no longer have a thyroid.  And too much iodine can aggravate my intermittent rashes.  (Never was tested for DH.  Didn't see the point as I was already diagnosed with Celiac.) Thanks again!
    • Celiac in 10 month old?
      Thanks all for the information! Still waiting to hear back on what sort of follow up the doctor wants to do, but this information has been very helpful in the meantime. 
    • Negative tests, possible celiac?
      You could ask for the celiac panel again and see if being gluten-free has reduced the AGA levels. That would seem to indicate that being gluten-free helped. Some other people have said doctors have at least noted suspected celiac of one of the numbers came down after being gluten-free. Also you should ask to see your endoscopy results and see if elevated IELs were noted as that can indicate celiac even if gut damage was missed. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      59,769
    • Most Online
      1,763

    Newest Member
    thalben@hotmail.com
    Joined