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

Boston's Pizza Not Dedicated!

cbear6301

By cbear6301
in Gluten-Free Restaurants

Recommended Posts

cbear6301 Explorer
cbear6301
Posted

We were out shopping and I remembered the discussion over Bostons. We went in and asked and we were told the crust is gluten free but they are baked with the other pizzas! I was so disappointed. I live in iowa and am originally from the east. I miss my pizza! Bostons is not the place.

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

Celiac.com Sponsor (A8-M):


ohsotired Enthusiast
ohsotired
Posted

At the Boston's I visit in McKinney, TX, they have told me that the gluten free crust is prepared away from everything else, they are cooked on separate/designated gluten free pans, and that yes, they are baked in the same oven, but not while any regular pizzas are in there.

I can see how super-sensitive types wouldn't want to take the risk. I'm not super sensitive and I have not gotten sick from eating there.

taweavmo3 Enthusiast
taweavmo3
Posted

We are a sensitive bunch, but we didn't have any problems with Boston's. We really don't eat out much at all, maybe once every couple of months or so. I figure we are always taking a risk when eating out, but it's a chance we take for a splurge and a much needed night out!

larry mac Enthusiast
larry mac
Posted

I've eaten hot wings that were cookes in the pizza oven without incident. I don't know about Boston's, but most ovens are an open at both ends design and the pizzas go through on movable chain belts. I'd eat one.

I doubt if we're ever going to see a designated gluten-free pizza restaraunt.

best regards, lm

cbear6301 Explorer
cbear6301
Posted
  • Author

I blame the local restaurant for not explaining.. and being rude about it... after reading all of your experiences I emailed the main office and asked them..I know its not a dedicated restaurant but to hear them explain it to us... the Iowa restaurant did a wonderful scare job on me.. now I feel better.. here is the letter:

Thank you for your email. I understand the concerns you have regarding the preparation of pizza with the gluten free crust. I want to assure you that we take this specific allergy very seriously and we have taken several steps to ensure your family

tazdog Newbie
tazdog
Posted
I blame the local restaurant for not explaining.. and being rude about it... after reading all of your experiences I emailed the main office and asked them..I know its not a dedicated restaurant but to hear them explain it to us... the Iowa restaurant did a wonderful scare job on me.. now I feel better.. here is the letter:

Thank you for your email. I understand the concerns you have regarding the preparation of pizza with the gluten free crust. I want to assure you that we take this specific allergy very seriously and we have taken several steps to ensure your family

Archived

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

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


  • Member Statistics

    • Total Members
      131,776
    • Most Online (within 30 mins)
      7,748
    peskywabbit
    Newest Member
    peskywabbit
    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

    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Ibuprofen

      By trents · Posted

      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • 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.