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  • Jefferson Adams
    Jefferson Adams

    Ohio Couple Claims Pizzeria Sold Regular Pizzas Labeled Gluten-free

    Reviewed and edited by a celiac disease expert.

    Caption: Photo: CC--SanFranAnnie

    Celiac.com 04/25/2016 - In a scandal that is shaping up to resemble the story of Paul Seelig, who sold "gluten-free" baked goods that were actually regular baked goods merely labeled "gluten-free," an Ohio couple is suing their local pizzeria for serving "gluten-free" pizza that they claim was just regular pizza labeled as gluten-free.

    According to court documents, the Reynoldsburg, Ohio couple claims that, on April 11, 2014, they bought a pie from Donatos Pizza at 7580 East Broad Street in Reynoldsburg. The couple claims that the pizza was advertised as gluten-free, but was made with standard pizza dough, which contains wheat flour.

    The couple is seeking compensation for nearly $9,000 in medical expenses, nearly $4,000 in lost wages and unspecified future damages.

    The lawsuit was filed Monday in Franklin County. According to court documents, Donatos has not yet been served its copy of the lawsuit.

    Stay tuned for more details on this and other stories about gluten-free issues.


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    I have celiac disease. Donatos has a take and bake gluten free pizza that is made IN A SEPARATE CERTIFIED GLUTEN FREE FACILITY with Udi's crust. If one has celiac I don't know why you would eat a gluten free crust in the store (Donatos also does not recommend eating the pizza in the store for those with celiac. They state this on their website). I have never had a problem with the take and bake gluten-free Donatos pizza and eat it all the time (it is good, but you can tell it is not made with regular flour. It is Udis crust).

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    I had an issue with a pizza chain claiming that the crust is gluten free when it isn't. I think they just made a mistake and didn't want to own up to it. I know that they had previously sold me gluten free pizzas. Once I found that I couldn't trust them I switched to another restaurant. The second one tastes better, so it's a win-win for me!

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    Here is the thing, you take a chance when eating out. Every place I go to has a disclaimer that they can not guarantee 100% gluten free. You make the choice to eat there and if you get sick it is on you. I have celiac and am super sensitive but I also know when I'm taking a chance and what might come from it.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He 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 science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF 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.

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