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 Our Content
    eNewsletter
    Donate

Gluten Free Sandwich Restaurant/cross Contamination Issues

katrinacara

Recommended Posts

katrinacara Rookie
katrinacara
Posted

I'm thinking about opening a sandwich restaurant sort of like panera bread that has gluten free bread on the menu. But I would also have breads that contain gluten for non-celiacs. I do plan on making all the bread from scratch and I'm concerned if it would ever really work with the risk of cross contamination.

I'm thinking about finding a building that has a large kitchen and having one side dedicated to gluten free baking. There would be seperate toasters, utensils, sandwich baskets, meats and cheeses and there would be one person who would only assembles gluten free sandwiches.

Even with all of this...someone could still make a mistake.

I'm not concerned about losing customers as much as I am about someone having a reaction. I want this to be a place I can eat and not be concerned.

Would you eat at a sandwich restaurant that has some risk of cross contamination and do you have any other suggestions of ways that it can be more gluten proof?

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

Celiac.com Sponsor (A8-M):


The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
I'm thinking about opening a sandwich restaurant sort of like panera bread that has gluten free bread on the menu. But I would also have breads that contain gluten for non-celiacs. I do plan on making all the bread from scratch and I'm concerned if it would ever really work with the risk of cross contamination.

I'm thinking about finding a building that has a large kitchen and having one side dedicated to gluten free baking. There would be seperate toasters, utensils, sandwich baskets, meats and cheeses and there would be one person who would only assembles gluten free sandwiches.

Even with all of this...someone could still make a mistake.

I'm not concerned about losing customers as much as I am about someone having a reaction. I want this to be a place I can eat and not be concerned.

Would you eat at a sandwich restaurant that has some risk of cross contamination and do you have any other suggestions of ways that it can be more gluten proof?

You could serve bread containing gluten, but if you're actually baking it from scratch on the premises, there would be flour in the air and cross-contamination would be absolutely certain. I think a more worthy and even fun goal would be to set up a gluten-free sandwich shop where nobody could tell that it's gluten-free. I find Gluten Free Pantry's Beth's All Purpose Baking Flour to be all but indistinguishable from regular baking flour. I don't know if other flours have gluten-free equivalents, as I simply gave up bread in favor of soft corn tortillas. But it would be worth a shot. The other thing, though; even if you completely glassed off the gluten part of the kitchen, with totally separate ventilation... how would you get the food out without flour dust coming with it, and what would be the point anyway?

TiffLuvsBread Rookie
TiffLuvsBread
Posted

What a super idea! Please open one in St Louis!

I agree that all bread should be gluten-free, and you could have a really cute name about it, and people who are Celiac will LOVE you and be incredibly loyal, and others who don't know much about it will just think you are health food, organic, what have you, and they will want to try your sandwiches - and surely they will be delicious, so they will come back.

Restaurants that serve gluten-free items typically have it brought in separate rather than making it on the premises. I think they've figured out how hard it would be to actually bake gluten-free in a facility that also bakes with gluten. Probably best to not reinvent the wheel, but honestly I think your shop sounds like a superb idea and I really think you should go for it if you think it's a good idea. As long as you have a market for it (and again, your market isn't JUST Celiacs and gluten-intolerant people, it's those that think it's a "healthy sandwich" place). You could also serve desserts like really yummy gluten-free chocolate chip cookies, rice krispy treats of all varieties, chocolate covered strawberries perhaps, and you could serve some delicious salads and soups, I think it's great. Do it 100% gluten-free and watch the business come pouring in.

Good luck!!! :DB)

TiffLuvsBread Rookie
TiffLuvsBread
Posted

oh my gosh and personal pizzas!

I don't charge for my ideas.

Today, apparently.

:o

Juliebove Rising Star
Juliebove
Posted

Would not work if you were baking it all there. Wheat (or other) flour would get in the air. Best to do all gluten-free.

lpellegr Collaborator
lpellegr
Posted

Another option would be to not bake gluten-free bread there, but find some that will work for individual servings - rolls or slices that are say, frozen in ones or twos, and those can be taken out and microwaved in a dedicated oven for gluten-free customers. I have to say though, that I won't feel safe eating anything that comes from a place where wheat bread is made because there will always be flour in the air and traces on the counters. I stay away from Panera.

hannahp57 Contributor
hannahp57
Posted

I would eat there if i was within driving distance :P mmm...a hot ham and cheese sandwich on homemade bread that i didnt bake or get angry at!!! how fabulous would that be?!

i think you could do all gluten free to be safe but they better be yummy for gluten eaters to pay extra for a sandwich or personal pizza. but it is definitely do-able

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

Celiac.com Sponsor (A8-M):


earthtoneNJ Rookie
earthtoneNJ
Posted

If you want to offer gluten bread, maybe you can do what chain "bakeries" do - don't bake scratch gluten bread on premises, but bring in fresh or frozen dough to bake daily. The cc would be a lot more manageable if gluten wasn't in airborne form, and you could still say it's baked on premises.

Archived

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

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


  • Member Statistics

    • Total Members
      127,932
    • Most Online (within 30 mins)
      7,748
    Den Copper
    Newest Member
    Den Copper
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...