Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

gluten-free Pizza

MichLab

Recommended Posts

MichLab Explorer
MichLab
Posted

Have a question and was wondering if anyone knows an answer to this?  Each Friday - all my co-workers order pizza and each Friday I feel left out.  The pizza place  started serving Gluten Free Pizza - i was excited.  I called to ask them how it was prepared and to ensure that there was no cross contamination.  They told me it was cooked in the same oven as traditional pizza and any gluten that got on it would be burned off. Is this true?  Could gluten burn off a gluten-free pizza cooked in the same oven with traditional pizza?  I am very skeptical at this and very sensitive to the least little bit of gluten so I passed on the pizza.  The place I normally buy my pizza cooks the my pizza in a separate oven.  Any thoughts?

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

No, the gluten won't get burned off in the oven

You don't need a dedicated oven, but if there is more than one rack, the gluten-free pizzas must be baked on the top rack in a clean pan, preferably one used only for gluten-free baking.

For the record, gluten can be destroyed with heat, but the consensus is that you need to sustain at least 600 degrees for at least 30 minutes. You might do that to de-glutenize a cast iron pan. But not to food.  ;)

Link to comment
Share on other sites
Adalaide Mentor
Adalaide
Posted

Besides it cooking on the top rack, if it is cooked on pans rather than on screens, which I imagine would be almost necessary for a gluten free pizza the risk would be minimized during cooking. Unfortunately, based on what they told you it seems that they are utterly clueless. Using things like shared bins for toppings and shared utensils for cutting is a sure recipe for disaster. The fact that they didn't mention this at all means that they probably have no clue what they're doing when it comes to preventing CC.

Link to comment
Share on other sites
HumanDecency Contributor
HumanDecency
Posted

Bring your own. Donatos and against the grain are pretty good store bought pizzas. I like ATG better when cold. :)

Link to comment
Share on other sites
  • 2 weeks later...
glutenfreemadeleine Newbie
glutenfreemadeleine
Posted

No it certainly doesn't get burned off!

Link to comment
Share on other sites
loco-ladi Contributor
loco-ladi
Posted

A restraunt tried explaining the "burned off" concept to my sister once about eggs and my nephews egg allergy... they know better now, she wasn't very nice when she replied... burned off, lol  thats a good one

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,076
    • Most Online (within 30 mins)
      7,748
    Tanner L
    Newest Member
    Tanner L
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      I have Celiac and had a bad reaction to the regular cheddar and sour cream Ruffles.  The baked ones in this flavor are apparently marked gluten-free, but watch out for the regular ones.  I wish I would have seen a post like mine, instead of one that was specifically referring to the baked chips from my google search, before I pulled the trigger.  Hopefully some day they'll require gluten disclosure on the ingredients, not just "wheat."  
    • Denise I
      Celiac Disease Dietician

      By Denise I · Posted

      I am trying to find a Celiac Dietician who works with the Celiac Disease Foundation.  They don't have to be located in my area because I can do video visits. Can anyone help with this?
    • trents
      Waiting for urgent referral.

      By trents · Posted

      What is a "boots pharmacist"?
    • Nacina
      14 year old with Celiac & EOE still suffering...

      By Nacina · Posted

      Well, that's a big question. When he was seeing the nutrition response testing dr. that changed each time we went in. He hasn't been seeing him regularly for theist ten months. When he had a horribly week in March I started him back on the 4 that were suggested to keep him on. Those are: Standard Process Chlorophyll Complex gluten-free, SP A-F Betafood gluten-free, SP Tuna Omega-3 Oil gluten-free, And Advanced Amino Formula. He also takes a one a day from a company called Forvia (multivitamin and mineral) and Probiotic . Recently he had to start Vitamin D as well as he was deficient.  
    • Fluka66
      Waiting for urgent referral.

      By Fluka66 · Posted

      Thank you again for your reply and comments which I have read carefully as I appreciate any input at this stage. I'm tending to listen to what my body wants me to do, having been in agony for many years any respite has been welcome and avoiding all wheat and lactose has thankfully brought this.  When in pain before I was seen by a number of gynacologists as I had 22 fibroids and had an operation 13 years ago to shrink them . However the pain remained and intensified to the point over the years where I began passing out. I was in and out of a&e during covid when waiting rooms where empty. My present diet is the only thing that's given me any hope for the future. As I say I had never heard of celiac disease before starting so I guess had this not come up in a conversation I would just have carried on. It was the swollen lymph node that sent me to a boots pharmacist who immediately sent me to a&e where a Dr asked questions prescribed antibiotics and then back to my GP. I'm now waiting for my hospital appointment . Hope this answers your question. I found out more about the disease because I googled something I wouldn't normally do, it did shed light on the disease but I also read some things that this disease can do. On good days I actually hope I haven't got this but on further investigation my mother's side of the family all Celtic have had various problems 're stomach pain my poor grandmother cried in pain as did her sister whilst two of her brother's survived WW2 but died from ulcers put down to stress of fighting.  Wishing you well with your recovery.  Many thanks  
×
×
  • Create New...