Is DiGiorno Gluten Free Pizza Really Gluten-Free?

I have non-celiac gluten sensitivity or a wheat allergy.  My partner brought this home, and I reacted to the dang thing I had it for dinner.

Yes I should have checked the label but never expected flat-out wheat in a gluten-free product.

It's gonna be a miserable evening.

Iam Celiac with D/H and had severe breakout after eating DiGiorno  gluten-free pizza so in my opinion stay away from ingesting said pizza.

Asiago cheese, as with blue cheese, can cause diarrhea in people with celiac disease. I suggest people steer clear of asiago. Rennet is often added to cheeses and is typically not gluten-free. 

Some celiac patients have multiple immunological intolerances.  E.G. dairy.  The part skim milk in mozzarella and soft cheeses are off limits to me.  Fermented cheeses (120 days + are easily digested). Oddly, the high fat content of cream is well tolerated and used exclusively in my tetrazzini recipes. Extra-creamy butter is also solely purchased.  

I'm waiting for a buttermilk that is not tainted with low fat milk or carrageen, which also injures the gut lining. 

I now prepare cauliflower pizza in an air fryer.  Once the water is evaporated & squeezed out of the vegetable, it can be mixed with egg & spices.  Once fried it firms up.  Just add toppings & cook 8 minutes longer and voilà out pops a pizza that can actually be picked up with ones fingers. It's delicious and contains far fewer carbs.

1 hour ago, Guest Laura said:

Asiago cheese, as with blue cheese, can cause diarrhea in people with celiac disease. I suggest people steer clear of asiago. Rennet is often added to cheeses and is typically not gluten-free. 

Some celiac patients have multiple immunological intolerances.  E.G. dairy.  The part skim milk in mozzarella and soft cheeses are off limits to me.  Fermented cheeses (120 days + are easily digested). Oddly, the high fat content of cream is well tolerated and used exclusively in my tetrazzini recipes. Extra-creamy butter is also solely purchased.  

I'm waiting for a buttermilk that is not tainted with low fat milk or carrageen, which also injures the gut lining. 

I now prepare cauliflower pizza in an air fryer.  Once the water is evaporated & squeezed out of the vegetable, it can be mixed with egg & spices.  Once fried it firms up.  Just add toppings & cook 8 minutes longer and voilà out pops a pizza that can actually be picked up with ones fingers. It's delicious and contains far fewer carbs.

We're getting more and more folks on the forum who have developed egg intolerance. Egg is part of your recipe so just thought I should mention that.

1 hour ago, Guest Laura said:

Asiago cheese, as with blue cheese, can cause diarrhea in people with celiac disease. I suggest people steer clear of asiago. Rennet is often added to cheeses and is typically not gluten-free. 

Some celiac patients have multiple immunological intolerances.  E.G. dairy.  The part skim milk in mozzarella and soft cheeses are off limits to me.  Fermented cheeses (120 days + are easily digested). Oddly, the high fat content of cream is well tolerated and used exclusively in my tetrazzini recipes. Extra-creamy butter is also solely purchased.  

I'm waiting for a buttermilk that is not tainted with low fat milk or carrageen, which also injures the gut lining. 

I now prepare cauliflower pizza in an air fryer.  Once the water is evaporated & squeezed out of the vegetable, it can be mixed with egg & spices.  Once fried it firms up.  Just add toppings & cook 8 minutes longer and voilà out pops a pizza that can actually be picked up with ones fingers. It's delicious and contains far fewer carbs.

What is your source indicating that rennet is "typically not gluten-free"? Everything I have read indicates it is gluten-free, and would not be the source for contamination. There are plenty of other ways a cheese might contain gluten, so focusing specifically on your rennet comment.

Can we just not add wheat starch (even if FDA compliant of 20ppm) to gluten-free foods? That would be great. 

Sorry to all of you who experienced symptoms who tried it. I appreciate you sharing your experiences.

Guest Laura, you need to back this comment up, as I've never heard before of rennet as a source of gluten. If this were true it would cause nearly all cheeses to not be gluten-free. There is no known reason to add gluten to cheese, and in fact doing so would likely ruin the cheese.

Quote

Rennet is often added to cheeses and is typically not gluten-free. 

 an analytical study of the NIMA detector showed it to be TOO SENSITIVE---it does not read out a specific gluten level but just indicates a positive or negative---as it turns out a "POSITIVE" could be as low as 5ppm---in that study a significant percentage of the "positives" were in fact less than 20ppm---hence there is a significant chance of FALSE POSITIVES with the NIMA detector

The Nima device isn't prone to "false positives" as you claim, but can detect gluten below 20ppm. It will not give a positive result if there is no gluten in a sample, which would be a false positive result. More about this is here:

I ate this pizza last night, the four cheese. I definitely had a reaction. It tore up my tongue and nausea. It tasted great and for once, I was eating a fluffy pizza - not cardboard. Sadly, I wont try this again. 😔

Kind of a irrelevant discussion in that these sensors and their capsules are no longer being manufactured. So this is relevant only for those who already own the sensors and have a good stockpile of capsules.

Just forget DiGiorno and buy Freschetta gluten-free pizza instead. I've been eating it for years now and have never had a reaction. I buy the four-cheese, since I don't react badly to dairy, and add whatever toppings I like.