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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Papa John's Pizza Unveils Gluten-Free Crust Made with Ancient Grains

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Gluten-Free Crust Pilot Program Launches in Los Angeles, Phoenix, St. Louis, Houston and Nashville

Papa John's Pizza Unveils Gluten-Free CrustPapa John's International (NASDAQ: PZZA) continues to reinforce its commitment to BETTER INGREDIENTS. BETTER PIZZA. and providing consumers with quality menu options and "clean” ingredients by introducing another new pilot—Gluten-Free Crust made with Ancient Grains.

Papa John's Gluten-Free Crust is made with Ancient Grains, specifically sorghum, teff, amaranth and quinoa, and is currently being tested in Papa John's locations across Los Angeles, Phoenix, St. Louis, Houston and Nashville.

The new, never frozen Gluten-Free Crust made with Ancient Grains, showcases the brand's unwavering commitment to have the highest quality ingredients among national pizza brands. The Papa John's R&D team spent more than a year to develop the product with the goal of offering pizza fans a better tasting Gluten-Free pizza crust.

"This is something we've heard from our customers for some time, but we were never satisfied with the flavor profile of the gluten-free crusts options we tasted—that is until now,” said Sean Muldoon, Chief Ingredient Officer at Papa John's. "At Papa John's, we listen to our customers, and not only do they want to know where their food comes from but they are also concerned about what goes into their food. Or in this case, what is not included in their food: gluten.”

Papa John's goal was to create a crust with some added benefits that stood out from the competition including a heartier flavor. Ancient Grains add a more robust texture and flavor to the Gluten-Free crust. In addition to the taste, the Ancient Grains are naturally gluten-free and higher in protein and fiber than other grains.

From an operations standpoint, Papa John's employs procedures to prevent contact with gluten, and while the Ancient Grains gluten-free crust is prepared in a separate, gluten-free facility before being shipped to stores, it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process. Therefore, the brand does not recommend its Gluten-Free Crust made with Ancient Grains for customers with Celiac Disease or serious gluten intolerances.

With the introduction of Papa John's Gluten-Free Crust made with Ancient Grains, and the recent announcement of the organic ingredients pilot program, the pizza maker continues to find new and exciting ways to expand and deliver on its BETTER INGREDIENTS. BETTER PIZZA. promise.

Papa John's is the first national pizza delivery chain to announce the removal of the following ingredients across its entire food menu:

  • Preservatives BHA and BHT
  • Flavor enhancer MSG
  • Cellulose and partially hydrogenated oils
  • Artificial flavors and synthetic colors
  • High fructose corn syrup


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In 2016, the brand announced the elimination of artificial flavors and synthetic colors across its entire food menu. Last summer, the pizza brand also fully transitioned the chicken used in grilled chicken pizza toppings and poppers to be fed on a vegetarian diet and raised without human or animal antibiotics, and went completely cage-free with its eggs.

Pizza lovers in LA, Phoenix, St. Louis, Houston and Nashville can try a small, two-topping pizza on Gluten-Free Crust made with Ancient Grains for just $9.99. For more information regarding Papa John's NEW Gluten-Free Crust made with Ancient Grains, please visit the frequently asked questions page on the Papa John's website.

About Papa John's

Headquartered in Louisville, Kentucky, Papa John's International, Inc. (NASDAQ: PZZA) is the world's third-largest pizza delivery company. For 15 of the past 17 years, consumers have rated Papa John's No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John's is the Official Pizza Sponsor of the National Football League, the Official Pizza of Major League Baseball and the Official Pizza Partner of the National Hot Rod Association (NHRA). For more information about the company or to order pizza online, visit Papa John's at www.papajohns.com.

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Umm what is the point of posting this on Celiac.com when it´s not even safe for a Celiac. Are you serious???

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Guest admin

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Even product that are certified gluten-free have tested positive for gluten, as have many that have been labelled "gluten-free". Just because their legal department forced a disclaimer on them does not mean that some celiacs will not want to know about this, and decide for themselves whether or not they would like to accept the risk. Starbuck's just did exactly the same thing with their new breakfast sandwich, and many celiacs are eating it without issues.

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Guest Terry

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There are so many wonderful ways to have a truly gluten free pizza. I believe Papa John's when they say "Papa John's does not recommend pizzas with Papa John's Ancient Grains Gluten-Free Crust for customers with Celiac Disease." They're being up front about this and I respect that.

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Guest Mireille

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As I have Coeliac Disease, I won't be ordering this pizza, but a friend who is definitely gluten intolerant has enjoyed it a few times now without any issues. He is thrilled - and I am happy for him and for all who can benefit from this pizza product. Papa John's is indeed being honest about what they have developed and I too, respect that. Moreover, I'm happy that they are exploring gluten-free options; their efforts may one day be further rewarded with a pizza that is safe for me and others with Coeliac Disease, and I thank them for their commitment.

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Guest Tone

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While I agree that it was great of them to try and support gluten free people. But I have celiac and it makes me so sick. Please be careful if you do too.

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  • Blog Comments

    • You created a blog post, which is like a journal entry you wish to share, and the better place to ask questions is in our forum...just scroll down to the right forum to post:  https://www.celiac.com/forums/
    • Umm no offense but this is counter productive to my post/blog ...the whole point of these is grain free, corn free, low carb, and dairy free....while I have suggested pamela products on my alternative list on another post, this blog is focused on no gluten, corn, dairy and lowering carbs, grains, and starches. Pamela product you suggested is something I would not feed my family, friends, and even refuse to allow in my kitchen or use as a chef. It is a heavy grain, carb bases, and use dairy products (lets not go off on this tangent). They do make a paleo blend, a grain free, blend and a dairy free blend I might suggest though for pancakes.

      While I do appreciate the comment on the scone looks.....this for ME is like someone going to our celiac forum and telling use to Aunt Jemima pancake mix cause the gluten flour makes it taste great....I have reactions to lactose intolerance, whey allergies, and can not eat carbs to put this in perspective.

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      (And those lemon scones look terrific!)
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