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

Domino's In Leesburg, Virginia


Truleesmom

Recommended Posts

Truleesmom Apprentice

I thought I'd share a very positive experience that my family and I have had with Domino's Pizza located in Leesburg, Virgina (NOVA). Some history first -- when I first learned about Domino's "gluten free" pizza crust -- I called the location closest to us (in Ashburn, VA) and grilled them with the usual questions. Do you use a special cooking/baking sheet, separate utensils, separate sauce, cheese and toppings, change gloves/wash hands, etc.? I was told yes to everything - person sounded quite knowledgeable and not just a "yes man". BTW - had not visited their website, so I hadn't seen any of the disclaimers. So -- excitedly we placed our first take-out pizza order in years! It was delicious! Everything I could have hoped for! (Actually, I wonder if they are using Venice Bakery's crusts?? Tastes very similar. My freezer is always full of Venice's crusts -- but nothing like a pizza hot out of a true pizza oven!) Upon trying to place another pizza order a few weeks later -- this time from a different Domino's location (Warrenton, VA) -- I was told NO to every one of my questions. Then I was told the corporate response that Domino's pizza is not recommended for people for Celiac. I told the person on the phone - that happened to be the manager -- how truly ignorant that was! Seriously -- what's the point?!? <_< He, of course then adopted an attitude with me. So, buh-bye! I then proceeded to call the location that had been so helpful previously (remember? the one in Ashburn) Was met with the same obstinate "NO"! So frustrated and angry now -- and frankly scared, but relieved that my daughter did not have a reaction with our first Domino's experience. (When she is glutened -- is it painfully obvious as she starts to vomit about 1-2 hours after and continues to vomit for the next 4-6 hours.) So sadly, it seemed that was our first and last experience with Domino's. Until just recently! My husband, running errands with our two girls -- tired from a long day and not wanting to come home and cook a meal -- called me at work and asked about the Leesburg Domino's location. I told him he could call and ask, but not to get his hopes up. We couldn't take any chances with how severely our youngest reacts. He went inside the store and spoke to the manager -- Ejaz Amjad. Mr. Amjad was more than happy to help and listened carefully as my husband listed all of the requirements for a safe and truly gluten free pizza. Not only did he say the pizza would be prepared in a separate clean area -- he would open a brand new cheese, new sauce, and new toppings (with the exception of their alfredo sauce and philly steak toppings -- they are NOT gluten free). He said his restaurant goes through 8-10 bags of cheese each day -- and opening a fresh one for us would be no problem at all. After my husband ordered, left, and called to tell me about the experience -- I waited with baited breath for a gluten reaction from my little one -- didn't happen!!! :D Of course, I can't promise this excellent experience for everyone that may try a gluten free pizza from the Leesburg Domino's -- I wanted to be sure to pass on the manager's name (Ejaz Amjad) and our positive experience with him and his restaurant. I told him I was going to rave about him on this forum! While we understand that eating out anywhere is taking a risk -- it is so nice to see the smiles on my kids' faces while they're enjoying their take-out pizza. It is amazing how something so small and seemingly insignificant can bring such joy and normalcy to our family! Good luck and in case anyone wants to know -- this is the Domino's on Edward's Ferry Road in Leesburg.


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



Celiac.com Sponsor (A8-M):



RonSchon Explorer

Leslie,

It is great to hear about your super positive experience.

It is always refreshing to hear about businesses that execute effectively.

I know how painful the CC's are for me to deal with, I can only imagine how hard it must be to watch it poison your daughter.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,139
    • Most Online (within 30 mins)
      7,748

    Kristen Wolf
    Newest Member
    Kristen Wolf
    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

    • Jpate
      Has anyone had refractory celiac type 2 for very long I have had refractory celiac type 2 for 11 years now and consider myself lucky to be alive.   
    • Jenny (AZ via TX)
    • Bev in Milw
      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
×
×
  • Create New...