Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Domino's "Gluten Free" Crust


  • Please log in to reply

149 replies to this topic

#31 Menic

 
Menic

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 95 posts
 

Posted 08 May 2012 - 08:30 AM

If they just said "No gluten ingredients, but made in a facility that (yada yada)" I think this would make most people happy. Not as happy as if their stuff actually was okay to have, but still.
  • 0
Male, born 1979.
Diagnosed via endoscopy/biopsy 09/2010.
Gluten-free 10/2010.

Celiac.com Sponsor:

#32 pricklypear1971

 
pricklypear1971

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,684 posts
 

Posted 08 May 2012 - 08:37 AM

If they just said "No gluten ingredients, but made in a facility that (yada yada)" I think this would make most people happy. Not as happy as if their stuff actually was okay to have, but still.


It doesn't even rise to that standard.

They aren't cleaning their equipment (so to speak).

It's no different than going to a restaurant that is clueless about gluten, trying to order gluten-free, and knowing it will be unsuccessful. It just happens to be pizza instead of a salad, or grilled chicken....

The fact the crust starts out gluten-free is no different than lettuce starting out gluten-free. It's how they screw it up before it hits your plate.
  • 0
Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#33 Menic

 
Menic

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 95 posts
 

Posted 08 May 2012 - 08:50 AM

Labeling aside, I can't imagine any experienced Celiacs being comfortable attempting to eat this. It's just red flags all over.
  • 1
Male, born 1979.
Diagnosed via endoscopy/biopsy 09/2010.
Gluten-free 10/2010.

#34 pricklypear1971

 
pricklypear1971

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,684 posts
 

Posted 08 May 2012 - 08:58 AM

Labeling aside, I can't imagine any experienced Celiacs being comfortable attempting to eat this. It's just red flags all over.


I can't imagine anyone who seriously has an issue with gluten or wheat (allergy) trying it. Perhaps if you are gluten light OR if you happen to have a chain that lets you go in and supervise the assembly/baking and tell them how to do it?

I love reading the news reports about this - particularly the phrase "mild gluten allergy". WTF is THAT???
  • 1
Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#35 admin

 
admin

    Administrator

  • Admin
  • PipPipPipPipPipPip
  • 8,387 posts
 

Posted 08 May 2012 - 09:46 AM

Just FYI I did a blog on this subject on Celiac.com as I felt it was an important topic: http://www.celiac.co...Be-Careful.html
  • 0
Scott Adams
Celiac.com - Celiac Disease Board Moderator
Founder Gluten-Free Mall
Founder Celiac.com

#36 IrishHeart

 
IrishHeart

    Warrior Princess

  • Advanced Members
  • PipPipPipPipPipPip
  • 10,558 posts
 

Posted 08 May 2012 - 11:01 AM

Just FYI I did a blog on this subject on Celiac.com as I felt it was an important topic: http://www.celiac.co...Be-Careful.html


I left my two cents on your blog:

Thank you for writing this, Scott and for refusing to let them advertise on Celiac.com
I cannot understand any organization looking out for the welfare of those with gluten intolerance (Celiac or NCGI) endorsing this product as safe. The very term "Kitchen practices may vary" makes this entire concept a joke. Can you imagine the degree of cross- contamination? It makes this celiac's stomach turn just thinking about it. This is all about the $$$$$ to be made. This is a company jumping on the "let's put out something and call it gluten-free" bandwagon, with little regard for the people who will undoubtedly suffer the health consequences.
Safe"Gluten free pizza" is not the same as "alternative grain flour pizza dough made with the same equipment as our wheat flour dough and baked in the same ovens".
Don't fall for it. There is better (and safer) gluten-free pizza to be enjoyed. Say NO! to DomiNO!!

  • 1

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#37 melikamaui

 
melikamaui

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 190 posts
 

Posted 08 May 2012 - 02:38 PM

Just FYI I did a blog on this subject on Celiac.com as I felt it was an important topic: http://www.celiac.co...Be-Careful.html


Great blog! This is such a ridiculous grab at the money to be made from people following the "fad" aspects of a gluten-free life. I thank you for your decision to not allow Dominos to advertise here.
  • 0

#38 Stubborn red head

 
Stubborn red head

    Community Member

  • Advanced Members
  • PipPipPip
  • 72 posts
 

Posted 08 May 2012 - 05:12 PM

I used to work for Domino's..
The cornmeal they use is everywhere, and its mixed with flour. I wouldn't trust anything from that place. even just meat and cheese will have cornmeal in it.
  • 0

#39 jcfraun

 
jcfraun

    New Community Member

  • Members
  • Pip
  • 5 posts
 

Posted 08 May 2012 - 05:35 PM

I understand the issues with Domino's gluten-free pizza and cross contamination - does the cheese actually contain gluten? also?

I was hoping to take my 10-year-old daughter (diagnosed via blood test - TTG greater than 100 - with celiac one month ago) to get the pizza and see if it bothers her. Is that not a wise decision?

Is cross-contamination always really bad for celiacs or can symptoms dictate how careful you have to be? For instance, although I've spent many years (i.e., 35 years) not feeling well and feel great after going gluten-free, I don't seem to get the immediate reaction to gluten that some get. Does that mean anything or not? (I suspect myself with celiac as well, but wasn't tested until after going gluten-free for too long. It runs in my family, though.)

If my daughter eats at Domino's and feels ok, does that mean it IS ok or is that meaningless?

Thanks!
  • 0

#40 kareng

 
kareng

    Gobble! Gobble!

  • Moderators
  • PipPipPipPipPipPip
  • 14,244 posts
 

Posted 08 May 2012 - 06:04 PM

Even a small crumb that you can't see is causing an immune reaction. Whether you notice it or not, doesn't mean it isn't happening. It might not manifest as a "stomach" issue. It may be a headache or something else you don't realize is related to gluten.

Cc is an issue. The amount of flour that would be in the cheese from the flour on the workers hand, is enough to make most people sick. The cheese likely, like most cheese, was gluten free until they put thier floury hands in it or stretched the floured dough over it.

Maybe you aren't familiar with Dominos? I say that because you sound like you would go there and eat. It is carry out or pick up as far as I have seen. Find a nicer pizza place that does gluten-free pizza. Call when they aren't busy and talk to the manager. They will cost more but many will get fresh cheese, & toppings for a gluten-free pizza. That's a safer place to go.
  • 1

Thanksgiving dinners take 18 hours to prepare.  They are consumed in 12 minutes.  Half-times take 12 minutes.  This is not a coincidence.  - Emma Bombeck
 
dancing-turkey.gif
 
 
 
 

 


#41 Cheryl_C

 
Cheryl_C

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 213 posts
 

Posted 08 May 2012 - 06:59 PM

This makes me so irritated. Gluten-free, unless you have to avoid gluten ... what's the point? This is the side effect of the faddishness of the gluten-free diet, where the realy disease is overshadowed by people just "eating healthier."

Peter, I couldn't agree with you more about Il Fornello's. They do a great job there! Their gluten-free pasta is fabulous, and they use the gluten-free pizza crust to make their famous bruschetta. I've never had a problem there, ever. They know exactly what gluten-free truly requires.

As for Dominos... I hated their pizza before I was gluten-free, so personally it's no loss.

However, to those saying it's a step forward, I respectfully disagree. When brand-recognized companies tout "gluten-free" and then don't take the proper steps, it reinforces the preconceived notion so many people already have about us - cross-contamination isn't real, small amounts of gluten won't hurt, "almost gluten-free" is good enough, etc. It puts us all at risk and damages the progress we've made so far. It makes it harder to convince our friends and co-workers that yes, things need to be done properly - even if Domino's doesn't agree.

Sigh.

Pardon my rant, folks - it's been a long day.
  • 2

#42 IrishHeart

 
IrishHeart

    Warrior Princess

  • Advanced Members
  • PipPipPipPipPipPip
  • 10,558 posts
 

Posted 09 May 2012 - 06:27 AM

However, to those saying it's a step forward, I respectfully disagree. When brand-recognized companies tout "gluten-free" and then don't take the proper steps, it reinforces the preconceived notion so many people already have about us - cross-contamination isn't real, small amounts of gluten won't hurt, "almost gluten-free" is good enough, etc.
Pardon my rant, folks - it's been a long day.


amen, sister! and yaay! I am so glad to have some company in my "rant fest"!! :lol: thanks for posting, even after a long day. ;)
  • 0

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#43 Sassy Cat

 
Sassy Cat

    New Community Member

  • Advanced Members
  • Pip
  • 11 posts
 

Posted 09 May 2012 - 11:27 AM

Domino's new "gluten free" crust is absolutely horrible in my opinion. My 11 year old daughter was recently diagnosed with celiac. Her friends and school are trying to figure out the things that she can eat. I can not tell you how many times someone has told both me and my husband about this "gluten free" pizza. I then have to explain that it is not actually gluten free since it would be contaminated and my child is not going to be able to eat the pizza. I know that at some point someone will buy this falsely labeled pizza for my child and expect her to eat it at some event or school function without asking me about it. I am trying to teach my daughter how to politely tell people that she can not eat anything contaminated with gluten.
  • 1

#44 lovegrov

 
lovegrov

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 4,537 posts
 

Posted 09 May 2012 - 12:50 PM

Pretty certain that Rissoteria in NYC does use dedicated ovens for their gluten-free pizza. I think.

richard
  • 0

#45 Takala

 
Takala

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,555 posts
 

Posted 09 May 2012 - 05:18 PM

Just FYI I did a blog on this subject on Celiac.com as I felt it was an important topic: http://www.celiac.co...Be-Careful.html



Thank you so much for doing this.

NFCA response so far is not giving confidence that their intent is "patient" advocacy, if any company can get the "amber" sticker and use it to retail items which are Gluten Free In Name Only, but then the company is targeting marketing to those seeking gluten free food. <_<

NFCA's twitter feed, if anyone wants to see some more spin on this PR clusterglutenuck as they respond to comments (bet they are deleting some of them).
http://twitter.com/#!/CeliacAwareness @CeliacAwareness

Now they're claiming they need blogger outreach to spread the word that "Amber designation means kitchen practices may vary, so it's important to ask questions and consider your needs."

I would be more than happy to spread the word that an "Amber" designation and logo from NFCA means that the item is not really gluten free, and can make celiacs and true gluten intolerants with auto immune reactions quite sick.

What does NFCA stand for, Not For Celiacs All-the-time ? Why are they then using the word Celiac in their name, and then the phrase "mild gluten sensitivity?" as a possible acceptable category of consumer safety ?
  • 1




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: