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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Borriello Brothers Gluten Free Pizza
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6 posts in this topic

Has anyone had the gluten free pizza at Borriello Brothers?  If so, how was it?  Is it safe?  It's only been a week since my diagnosis, but my family does pizza/movie night on Fridays and I really want to be able to do this with my kids.

 

Any help is appreciated!

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I looked them up and they are in Colorado.  There are lots of gluten-free choices in Colorado.  Beau Jos is a good one.  You should call them when they aren't busy and a manger might be there - like 11 a.m.  Ask them if they use fresh toppings.  The biggest problem with gluten-free pizzas is that they use the same cheese, sauce, etc.   They smooth out a crust and put that hand in the cheese, use the ladle for the sauce and use it to spread the sauce, etc.  

 

One thing we did when I first went gluten-free was to buy frozen gluten-free pizza crusts - I would make my own and let them get something else.  Or make them for all of us.  You can put whatever you like on yours that way.  It is easy and quick.

 

You might Google Celiac support Groups and your City name.  I bet there is a big one in Denver and they might have a list of places to eat.

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Did not see this on their website on first look.  I would  eat this!  I'm looking to see where all the locations are.  Hoping for Breck or Vail Or Dillon or Frisco!

 

 

 

"Borriello Brothers Real NY Pizza uses a 10" gluten free crust with sauce, cheese, and toppings that are separated from the regular pizza assembly area.  The pizzas are also cooked in a separate oven from the regular pizzas.  We do our best to prevent cross-contamination, but our kitchens are a high gluten environment.  Those who are extremely sensitive to gluten should use caution when ordering."

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Looks like a place I would try.  If you have kids, a make your own pizza night would probably be a hit.  Let them make smiley faces with hormel pepperoni, etc.  

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Thanks Laura! Do you make your own pizza? If so, do you use a mix for the dough or make from scratch? I like the idea of it but not sure where to start.

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I would say the least weird one to start with, and my favorite, is Chebe.  It is a box mix, usually 3-4 dollars, and makes two 11 inch pizzas or one 14 inch pizza.  It calls for an egg, a little oil, milk, and a cup of shredded cheese-I use parmesean.  It isn't sticky like some of the other gluten-free pizza crust mixes, and you actually do knead it a little.  It is mostly tapioca starch.  Makes a nice thin crust, and I prebake it before adding toppings.  It doesn't use yeast, so it is faster and easier than some other mixes.  It tastes like regular pizza.  You can also find some gluten-free pizza crusts in the freezer section of the store, there are a couple different ones out there, but I never cared for any of them.

 

For sauce I use classico pizza sauce, says gluten-free on the back and perfect for two pizzas.  Hormel pepperoni is gluten-free (also says on the package so no guesswork) and you can go crumbled sausage or bacon, too.  And of course, veggies- nom nom!  If you do pineapple on the pizza, squeeze as much liquid out as you can so it doesn't make the pizza soggy.

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