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

Mellow Mushroom Restuarant

buckwheat

By buckwheat
in Gluten-Free Restaurants

Recommended Posts

buckwheat Apprentice
buckwheat
Posted

Anyone tried their gluten-free pizza?

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Anyone tried their gluten-free pizza?

Since no one has responded to your question, you might want to use the google search button on the top right hand corner of your screen for Mellow Mushroom. There have been quite a few posts on this subject. (I don't have any Mellow Mushroom restaurants where I live so have no experience with them).

kittty Contributor
kittty
Posted

Anyone tried their gluten-free pizza?

I haven't tried it yet, but I did read some reviews. They do have a dedicated kitchen area and dedicated kitchen tools to avoid CC, and employees are apparently trained, but these are franchises so the preparation may vary from place to place.

I haven't seen any reviews yet that mention CC or a gluten reaction after eating, but several reviews said the crust wasn't very tasty. And one review said that only the manager of the store was trained to make the gluten-free pizzas, and because he was so busy it took them over an hour to get their lunch.

jessthirtytwo Apprentice
jessthirtytwo
Posted

i always go to mellow mushroom for gluten free pizza! i have been to several locations, and i have never had a problem with cross contamination or anything really. the crust is awesome, and actually crispy and doesnt fall apart. i would definitely recommend it!

dcns65 Apprentice
dcns65
Posted

While my daughter was in Raleigh she went to Mellow Mushroom a couple to times for pizza. One night I went with her and it was good! Her friends split a gluten-free pizza (one had no gluten issues but didn't want to buy a whole pizza) and she thought is was great!

lovegrov Collaborator
lovegrov
Posted

I've been twice. Both times were yummy and both times no reaction. I do react to bad CC but certainly not super sensitive.

richard

joelmw Rookie
joelmw
Posted

We first checked out their restaurant in Open Original Shared Link and have been to one in Open Original Shared Link three or four times (when we're in Indy we pretty much always go there).

Theirs may be my favorite gluten-free pizza. Talking to the staff I also get the impression that they take CC seriously. And compared to many other places that offer limited varieties but will "let" you "build your own" one overpriced topping at a time, they offer a reasonable selection of "specials."

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

Celiac.com Sponsor (A8-M):


buckwheat Apprentice
buckwheat
Posted
  • Author

There was some gluten in my pizza at the Mt Pleasant, SC location. I don't know if it was CC or if the toppings were CC? I had an all meats pizza, was that a bad idea? Pepperoni maybe?

lovegrov Collaborator
lovegrov
Posted

Pepperoni is highly unlikely to have gluten.

richard

ChickensDon'tClap Rookie
ChickensDon'tClap
Posted

I ate there in Durham, NC 2 years ago and didn't like it. I don't like bean flours at all, and they use bean flours in their crust. I felt safe eating there in terms of knowledgeable servers and cross-contamination issues, but I just can't past that bean flour taste.

Archived

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

Go to topic listing
  • 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
      IBS-D vs Celiac

      By SilkieFairy · Posted

      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
      IBS-D vs Celiac

      By par18 · Posted

      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
      IBS-D vs Celiac

      By trents · Posted

      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
      IBS-D vs Celiac

      By SilkieFairy · Posted

      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
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @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.