Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Jefferson Adams
    Jefferson Adams

    Shake Shack Now Offers BellyRite Foods Gluten-free Buns

    Caption: Burger chain Shake Shack now serves gluten-free buns. Photo: CC--Montgomery County Planning Commission.

    Celiac.com 01/12/2017 - Good gluten-free news for burger fans, especially those with celiac disease.

    Popular burger franchise Shake Shack has announced that they will be offering gluten-free buns in all locations, except stadiums and ballparks, for just $1 extra.

    The company made the announcement via Twitter.

    We got gluten-free buns, hun! You can now snag your burger with a gluten-free bun at all Shacks 'cept stadiums & ballparks. pic.twitter.com/5ZtrCAlmJi

    — SHAKE SHACK (@shakeshack) December 19, 2016

    The buns are made by BellyRite Foods Inc., and taste similar to their Martin's potato rolls currently served on all Shake Shack burgers.

    So, if you're gluten-free and craving Shake Shack, you can jump in line with everyone else.

    This is just another example of popular restaurants trying to make their food available for gluten-free eaters.

    Been to Shake Shack? Tried a gluten-free bun? Let us know how it went.


    User Feedback

    Recommended Comments



    So the buns will be made by a conventional baking company? Shared equipment or no? Chance of cross contamination? Based on the two times we tried to get bun-less burgers at a Shake Shack and the staff was COMPLETELY CLUELESS I'd say they need to do extensive employee training before they think of offering gluten-free buns or the buns will just an empty gesture.

    Share this comment


    Link to comment
    Share on other sites

    I thought the same thing as the other commenter. The buns are pointless unless the staff has been trained to avoid cross-contamination and enforce it. I usually avoid places like this and Red Robin who claim to be gluten free but have no training in place.

    Share this comment


    Link to comment
    Share on other sites

    Who cares! gluten-free restaurants are a dime a dozen. All I want to know is, is this a celiac safe gluten free restaurant? Will I get sick if I go there? Were you glutened after eating at Shake Shack and now have foggy brain? I hope you feel better soon and and expand on this article.

    Share this comment


    Link to comment
    Share on other sites

    The Big Orange in Little Rock serves gluten-free buns by a local gluten-free bakery, Dempsey Bakery. It's nice to have a real sit down burger. I'd try the Shake Shake if the was one in the state.

    Share this comment


    Link to comment
    Share on other sites
    Who cares! gluten-free restaurants are a dime a dozen. All I want to know is, is this a celiac safe gluten free restaurant? Will I get sick if I go there? Were you glutened after eating at Shake Shack and now have foggy brain? I hope you feel better soon and and expand on this article.

    I'm not sure why there is such cynicism when a major restaurant chain now offers a gluten-free option. Most celiacs are happy to hear about more choices.

    Share this comment


    Link to comment
    Share on other sites

    To the admin, I think the point of the frustrated commenters is that we need more information in your article about whether the buns are made on separate equipment and whether Shake Shack is providing sufficient staff training before we can get excited about a new dining-out option.

    Share this comment


    Link to comment
    Share on other sites
    To the admin, I think the point of the frustrated commenters is that we need more information in your article about whether the buns are made on separate equipment and whether Shake Shack is providing sufficient staff training before we can get excited about a new dining-out option.

    They buns used are legally gluten-free in the USA, feel free to contact the company for further details.

    Share this comment


    Link to comment
    Share on other sites

    I think it's reasonable to trust that the buns, as delivered from the bakery, will be gluten-free. The bigger issue is whether the restaurant staff will understand how things need to be served to avoid cross-contamination. For those who are just eating gluten-free for fad reasons, it doesn't matter; for those who are celiac or otherwise medically need to eat gluten-free, it's crucial. It would be helpful to know what kind of training (if any) the staff is getting; places like Shake Shack tend to be high-turnover, low-wage places, so to trust them to do the right thing without explicit training is problematic, to put it mildly.

    Share this comment


    Link to comment
    Share on other sites
    So the buns will be made by a conventional baking company? Shared equipment or no? Chance of cross contamination? Based on the two times we tried to get bun-less burgers at a Shake Shack and the staff was COMPLETELY CLUELESS I'd say they need to do extensive employee training before they think of offering gluten-free buns or the buns will just an empty gesture.

    Hi Mark, The gluten free buns served up at Shake Shack are actually made in a completely gluten free and allergen friendly facility by a company called Bellyrite Foods Inc. Their facility is a dedicated gluten free/allergen friendly facility.

    Share this comment


    Link to comment
    Share on other sites
    So the buns will be made by a conventional baking company? Shared equipment or no? Chance of cross contamination? Based on the two times we tried to get bun-less burgers at a Shake Shack and the staff was COMPLETELY CLUELESS I'd say they need to do extensive employee training before they think of offering gluten-free buns or the buns will just an empty gesture.

    Bellyrite individually wraps every bun to prevent cross contamination for storing and shipping purposes, and to guarantee our product. Once the product leaves the Bellyrite facility it is then down to the company that is using the bun to ensure and inform its customers on how the bun is presented to the end user, and whether there could be cross contamination involved in their food preparation processes. Hope this helps!

    Share this comment


    Link to comment
    Share on other sites

    Firstly thank you for spreading the celiac news, very much appreciate the hard work that you guys put in. Just wanted to point out that the gluten free buns at Shake Shack are not made by Martin's but by a new company called Bellyrite Foods Inc! Just want to keep you well informed and accurate!

    Share this comment


    Link to comment
    Share on other sites
    Firstly thank you for spreading the celiac news, very much appreciate the hard work that you guys put in. Just wanted to point out that the gluten free buns at Shake Shack are not made by Martin's but by a new company called Bellyrite Foods Inc! Just want to keep you well informed and accurate!

    We updated this article...thank you!

    Share this comment


    Link to comment
    Share on other sites



    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Scott Adams
    Celiac.com 08/14/2015 – Recently I took a last minute, end of Summer road trip with my family and on one of our pit stops I was delighted to discover the often rumored, highly elusive and possibly "Holy Grail" of gluten-free food: Subway's gluten-free sub rolls! Yes, I am here to tell you that they do indeed exist, even though I almost couldn't believe it even when I saw them—but there they were...a whole stack of six inch long gluten-free Subway rolls—sitting right in front of me in tidy, individually wrapped cellophane packages.
    I had to rub my eyes and look twice to make sure that I wasn't dreaming because I, like many people, believed that Subway had discontinued them after a temporary Oregon-only trial run, and had decided against a permanent gluten-free roll out. Apparently though, in Oregon at least (and perhaps in other states?), they are still going strong many months after their rumored demise. To top this off, they even offered a gluten-free brownie for dessert!
    Rather than getting stuck with a chopped Subway salad again I was finally able to order a real submarine sandwich—just like everyone else. So, I immediately honed in on an old favorite and decided to try their Spicy Italian sub on a gluten-free roll. What...no bewildered look on their faces when I asked for gluten-free? They seemed to know exactly what I wanted, and the employee who prepared my sandwich seemed to follow a carefully prepared script—she first cleaned off the prep counter, then changed into a new pair of clean gloves, and finally pulled out a new, clean sheet of paper onto which she set the packaged roll. The roll was pre-cut, thus she didn't have to use the bread knife to cut it, which was likely contaminated. While making the sandwich I was offered the option of having it toasted (some sensitive celiacs may want to skip the toaster oven part), and I noticed that when she toasted mine she made sure that it went into the oven solo, so that it would not touch other sandwiches (it was also on its original sheet of clean paper when it went in).
    At this point you are probably wondering how it tasted, right? It was simply fantastic! Why can't other companies make gluten-free bread taste like this? It was soft, strong and slightly chewy. It wasn't at all dry, and seemed very fresh. My wife wanted me to ask them if they were sold separately so that I could take some home with me, which I didn't do, but you get the idea—they were really good and tasted very fresh.
    I was so excited about the prospect of being able to once again eat Subway sandwiches that I ended up stopping at Subway several times during our road trip.
    Each time I visited a Subway in Oregon I noticed that other people were also ordering or eating gluten-free subs, and in each case the staff seemed to follow their gluten-free script perfectly. It is difficult to estimate the exact ratio of gluten-free customers from such a small sampling, but it seemed to me that around 10-20% of total visitors ordered the gluten-free roll. Most companies would do almost anything to grow their business by 10-20%, but in this case the opposite could be the case—businesses should be willing to offer gluten-free options so they don't lose 10-20% of their business! I certainly hope that Subway's Oregon test bed is going well, and that Subway has learned that offering gluten-free sub rolls is great for business.
    And now for the $64,000 question: Will Subway roll out their gluten-free rolls to other states, and if so, when? It's time for Subway to share the gluten-free love beyond just Oregon! Of course with the P.F. Chang's litigation still ongoing, they are likely now in a holding pattern to see how that case turns out.
    Have you seen gluten-free Subway rolls outside of Oregon? Please let us know below.

    Jefferson Adams
    Celiac.com 5/23/2016 - Plenty of people have followed the news of the woman who sued Chinese food chain P.F. Chang's, claiming that they discriminated against her by charging more for gluten-free dishes than for other non-gluten-free options.
    Celiac.com covered P.F. Chang's efforts to have the suit dismissed, and also P.F. Chang's failure to prevent the woman from modifying the lawsuit, thus keeping it viable, if only for a time.
    U.S. District Judge Ronald Whyte, of the Northern District of California, had dismissed the original complaint in August, but reinstated the suit once plaintiff Anna Marie Phillips amended her complaint. On Nov. 23, 2015, Whyte ruled that Phillips had sufficiently pleaded her claims in that amended complaint.
    Many in the restaurant industry were watching the suit carefully since it was first filed in December 2014, as the claim of discrimination, based on higher charges for gluten-free items at P.F. Chang's, could have serious repercussions for the industry as a whole.
    Phillips has now asked the judge to dismiss her lawsuit.
    At least for now, the question to whether surcharges or higher charges for gluten-free food options constitute some form of discrimination against those with celiac disease or gluten-intolerance, remains un-litigated.
    The position of the Department of Justice is that celiac disease is not a disability in every case, and that there are plenty of cases in which it is not a disability.
    Read more at Legal News Line.

    Jefferson Adams
    Celiac.com 09/27/2016 - After repeated shareholder requests, and a public admission from the CEO that the company had "really screwed up the gluten free stuff," Starbucks is announcing an expansion gluten-free and other specialty options.
    Until now, Starbucks has relied heavily on packaged foods to meet the rising demand for gluten-free food raises. As part of a new effort to change that, the company recently released its latest offering, the organic gluten-free, vegan, kosher chickpea puff called Hippeas, which is currently available in white cheddar and fajita flavors.
    Over the years, numerous shareholders have demanded that Starbucks CEO Howard Schultz add more food options for people who are either allergic to gluten or choose to eat gluten-free. At the 2015 shareholder meeting, Schultz said the company had plans to address the gluten-free issue because it represents a "big opportunity." He added that, to that point, the company had "really screwed up the gluten free stuff."
    Some gluten-free options are available regionally at various Starbucks, such as the Marshmallow Dream bar and the Kind Bars, but there has been little in the way of quality gluten-free options that are local, aritisanal, etc. "Items in our pastry case can be subject to cross contamination and we use shared equipment," Starbucks spokeswoman Erin Schaeffer said in an email response to questions. "So adding gluten-free options to our broader food portfolio has posed a challenge that we continue to explore."
    The market for packaged gluten-free foods is estimated at more than $3 billion and is continuing to grow.
    Last year, Starbucks launched the Retail Brand Partnership team, which is tasked with finding packaged goods that satisfy various dietary specialty needs.
    Read more in Bizjournals.com.

    Jefferson Adams
    Celiac.com 10/10/2016 - Good news for anyone on a gluten-free diet who misses their beloved Lucky Charms breakfast cereal.
    Lucky Charms joins a number of General Mills' other brands with gluten-free versions, including Chex and Cheerios. In this case, the company turned an old brand into a gluten-free product.
    Like Cheerios, Lucky Charms are made from oats, which are gluten-free, except that most major commercial oat supplies have minor, but problematic, amounts of other grains.
    To solve that, General Mills has created a process that sorts "out the small amount of wheat, rye and barley in our supply of whole oats that are inadvertently introduced at the farms where the oats are grown, or during transportation of the whole oats to our mill," according to the company.
    General Mills has applied for patents on their unique sorting process that ensures General Mills’ gluten-free cereals meet the FDA's strict guideline for gluten free, said Emily Thomas, senior marketing manager for Lucky Charms in a press release.
    One advantage of General Mills sorting process is that it allows the company to formulate gluten-free options without altering their recipes, or changing their flavor.
    One thing consumers can count on, says Thomas, is that “…the recipe won't change. It will maintain the same great, magically delicious taste that Lucky Charms fans love."
    Read more: Investopedia  

  • Popular Contributors

  • Forum Discussions

    Welcome.  Your diet may not be so strict.  Is the restaurant you are eating at 100% gluten free?  If not, you have the risk of cross contamination at restaurants.   If you are getting gluten exposures, your celiac disease activates.  Digesting anything then, is going to hurt until your body stops attacking your small intestine.  That could be days, weeks or months!     One month is not usually long enough to heal.  You are still finding your way (most likely making dietary mistakes).  
    My allergist prescribed H2 antihistamines for the hives.  Before my hives erupted every afternoon, I had abdominal pain.  It felt like I was getting hives in my gut first! So we thought it was allergy or autoimmune related.  Maybe even Mast Cell Activation Syndrome (have a standing order to be tested at ER).  But the GERD-like symptoms lingered after the hives went away (about six months).  I went on the Fasano diet, but no relief.  Then I finally agreed to a repeat endoscopy. I had healed villi
    ·         I was diagnosed with Celiac about one month ago. I've stuck to a strict gluten-free diet and I've felt fantastic. Well, minus the heightened sensitivity to eating large portions (at a restaurant), or heavy meals that don't sit well. Prior to diagnosis I described my pain to the doctor as extreme period cramps. Today after lunch I began to feel on oncoming gluten pain, but it would also make sense as PMS. Asking for today and for future reference... Do most celiac diagnosed individuals
×
×
  • Create New...