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Domino's "Gluten Free" Crust
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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.

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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.

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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.

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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.

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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.

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"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.

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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.

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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.

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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

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I agree totally!

Wenmin

;)

Excuse that mini-rant :lol:

I just get tired of the baloney.

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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 ** :)

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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!

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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?

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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! ;)

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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.

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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!

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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.

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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.

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

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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).

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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.

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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....

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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

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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 <_<

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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.

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