Jump to content

  • 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 Our Content
    eNewsletter
    Donate

Pizza Hut Gluten Free

masterjen

Recommended Posts

masterjen Explorer
masterjen
Posted

I just saw the article saying that Pizza Hut is now making a pizza that is certified as gluten free by the gluten intolerance group.  This is confusing: is it or is it not safe for those with celiac disease?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

The  pizza  they are  using  is  Udi's gluten-free kit... that  is  safe & gluten-free...  problem  comes  in  that  it is prepared as  safely  as  it can be  but  it  still is  a place  that  has tons  of  wheat  products  so  the CC is the problem... plus  it  becomes an  unsafe  pizza  if  someone  decides  they  want  to add  maybe peppers  & olives  to  the gluten-free  pizza ... The  common  area  also  isn't  wheat  free.....if one  is a very sensitive  celiac  I would  not  eat  that  pizza....for  most  as  long as  the  staff follows  through  on their  gluten-free  training  the  pizza  would  probably be  fine....

I have  eaten the  same gluten-free pizza  at  home  with  no  problems, only  difference  would  be  the  restaurant !

kareng Grand Master
kareng
Posted

It should be fine for Celiacs - they are GIG trained.  It might just depend on how comfortable you are with your local Pizza Hut employees and whether they will follow the rules.

cyclinglady Grand Master
cyclinglady
Posted

I would ask to the manger to walk you through the preparation process. Observe them making the pizza. I do this at my fav burger joint. Only once did I catch an employee not following gluten "allergy" procedures. So, I watch every single time and talk to the manager first!

I can not wait to try the pizza!

mamaw Community Regular
mamaw
Posted

No  pizza in the Pittsburgh, Pa area  yet!!!!  We  are  not  on  the  list but  maybe  down the  road  they  will add  more  pizza  hut's

sunny2012 Rookie
sunny2012
Posted

I have personally observed the kitchen when they get busy. Local restaurants can be so different about how careful they are that I would never trust my life to hoping they follow thru with all the rules to keep me safe. It really depends on the management's dedication to and understanding of the life threatening issues with Celiac.

 

Training and actual performance are two totally different things. Written policy has to actually be properly and acurately executed every single time for Celiac's. It just seems to risky to me.

 

I can make a pizza at home that won't make me sick for weeks and destroy parts of my intestines. 

masterjen Explorer
masterjen
Posted
  • Author

Very true, that training in gluten free practice and actually carrying it out are two different things.  I have always believed this as well.  I have had celiac now for 5 years, and have yet to eat out in a restaurant that is not dedicated gluten free (and even at that only twice since it is not in my home town).  Good to know that Udi's Pizza kit is what Pizza Hut uses, and therefore I assume it's pretty good.  I'll just eat at home when a pizza craving hits!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lucky97 Explorer
lucky97
Posted

I don't think I can trust it.  Just too much wheat around.  At restaurants with gluten-free menus (like Longhorn's) I perceive a lot less likelihood of CC because, well, they're not pounding out dozens of regular pizzas every hour.

Archived

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

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


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Kerrie C
    Newest Member
    Kerrie C
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Potential celiac need advice

      By knitty kitty · Posted

      Have you tried a genetic test to look for Celiac genes?  No gluten challenge required.  
    • knitty kitty
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By knitty kitty · Posted

      Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet?  A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies.  Are you Celiac as well?   Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine.  Benfotiamine improves Sailors' asthma.  
    • knitty kitty
      Inconclusive results

      By knitty kitty · Posted

      Don't skimp on the gluten daily while undergoing the gluten challenge!  
    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.