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

Panera Bread, Gf Menu Items


dbuhl79

Recommended Posts

dbuhl79 Contributor

I thought some of you may be interested in what the resturant Panera Bread has for Gluten Free menu items. I emailed them and this is the response I received. Granted its not a ton of items, but it comforts me that I can still enjoy something there when my family and friends chose to go. :D

Thank you for contacting Panera Bread. The following features

GLUTEN FREE ITEMS:

SOUPS

Mesa Bean & Vegetable

Moroccan Tomato Lentil

Santa Fe Roasted Corn

Vegetarian Black Bean Soup

Vegetable & Sirloin

Vegetarian Lentil

SALADS

Classic Caf


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



Celiac.com Sponsor (A8-M):



jaimek Enthusiast

This is wonderful! Thanks! :D

Guest imsohungry

Thank you so much for posting this! B)

I just received a ten dollar gift certificate to Panera from my bosses as a birthday gift. I was so glad to have it, but I was afraid that I would not be able to use it because of being gluten-free (which my bosses did not know yet). I am just tickled! :P

Thank you for the info. and much hugs

-Julie

  • 3 months later...
JJL Newbie

Panera do have some decent gluten-free options, but they also have a tendency to throw a bread crust into the middle of your salad even after you ask for "no bread".

In addition, some of their salads come standard with croutons.

Finally, the guys on the counters don't actually know what ingredients are in the food. It is, after all, a "dressed up" fast food place. So stick to the list posted here, be extra firm about that "no bread and no croutons" order and make sure the counter staff get the message.

On the plus side, they have really good soup and their salads are nice and fresh. I especially like their black bean soup.

angel-jd1 Community Regular

Don't they make their breads "on site"? I wouldn't eat there because of contamination. Flour in the air takes a long time to settle and would contaminate the whole area. No thanks!!

-Jessica :rolleyes:

stef-the-kicking-cuty Enthusiast

Jessica, you're right. I think they do make their breads "on site". Never thought about that. So I will think about going their twice.

Hugs, Stef

JJL Newbie

You're right. Oh, well, there goes another dining option. My wife really likes that place, too.


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



Celiac.com Sponsor (A8-M):



stef-the-kicking-cuty Enthusiast

Yeah, and I still have two panera cards with money on it. Ooh, don't know what to do with it. Maybe I can make one of my students happy with one card.

  • 1 year later...
steveindenver Contributor

From Panera as of 4/25/06

Thank you for contacting Panera Bread. I have included below a list of our gluten-free menu items. Not all of these items are currently on our menu and some new menu items have not yet been evaluated for the purposes of this list. However, you can find complete ingredients listings for all current menu items on our website. Click on Menu and Nutrition, the category (breads, soups, etc.) and on the individual item. A page with that item's ingredients and nutritional content will be displayed.

Thank you again for contacting us. We appreciate your business and value your comments.

Sincerely,

Isabella,

Customer Comment Coordinator

GLUTEN FREE LIST - Panera Bread **

**Although we do our very best to meet your special requirements, we cannot rule out the possibility of cross contact between these items and gluten-containing foods in our bakery-café.

Salads: (including the salad dressing)

(source of modified food starch is corn)

Greek Salad

Fandango Salad

Caesar Salad (without croutons)

Asian Sesame Chicken Salad (without Won Ton noodles)

Classic Cafe' Salad

Strawberry Poppyseed Salad

Bistro Steak Salad

Fuji Apple Chicken Salad

Soups:

Moroccan Tomato Lentil

Santa Fe Roasted Corn

Vegetable and Sirloin Beef

Vegetarian Black Bean

Vegetarian Lentil

Mesa Bean & Vegetable

Cuban Black Bean soup

Salad Dressings:

Balsamic Vinaigrette

Caesar

Greek

Poppyseed

Raspberry Vinaigrette

Asian Sesame Vinaigrette

Beverages:

Coffee

Juice, both apple and orange

Lemonade

Milk

Soda, fountain and bottled

Tea, regular and Chai Tea

All lattes

IC Honeydew

CarlaB Enthusiast

At each restaurant they have a binder with all the recipes for their products in it. Once I asked to see the ingredients for the soups and every one had gluten in it. I gave up on eating there since I was more worried about cc in the salads than the soups. I would double check the recipes at the restaurant because I thought I looked at the fire roasted corn and the black bean. Perhaps it used to have something labeled "food starch" and with the new labeling laws the recipes would be more specific.

The ironic thing is that I often go there for internet connections and just get a cup of coffee. I've gotten to know the man who cuts up the fresh fruit and salad ingredients. I told him about never getting anything to eat there, and he assured me that there would not be the slightest crumb in the salads or fresh fruit as their cleaning between making different products is very thorough. Still, I never actually eat there, just drink.

  • 2 weeks later...
laurichick Newbie
Don't they make their breads "on site"? I wouldn't eat there because of contamination. Flour in the air takes a long time to settle and would contaminate the whole area. No thanks!!

i do know that the panera by me makes it bread at 10pm at night till about 3-4 in the am ( i was going to work there!) im thinking that by the time things settle its before lunch type food prep starts

LaURi*

Judyin Philly Enthusiast

I've eaten there alot before and several times after dx. The manager at my local Panera's in Springfield PA

was so nice and pulled out a list of all ingred in a special book she had there of everything they put in THEIR dishes at that location....i know that the cc is a big issue but she was so nice and talked to each person who handled my food and watched them pepare it ...actually i just had some soup and took my own rice crackers and had the Moroccan tomato lentil. it was really good. of course the bread was so wonderful to look at but at least i could eat there with friends. i was ok afterwards too.

judy in philly

Judyin Philly Enthusiast

CarlaB

Gosh, that's scarey. I went last year before the labeling but she seemed to know all the 'source of our hidden issues did you ck the moroccan T lentil???? maybe they have changed the ingred..

of course i can't have soy or dairy now...SO WHO KNOWS...MAYBE IT'S OUT FOR ME TOO.

WE ALL JUST HAVE TO BE SO CAREFUL...AS WE ALL HAVE DIFFERENT ISSUES.

THANKS FOR YOUR POST

JUDY

Archived

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

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

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.