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Celiac.com 08/14/2015 – Recently I took a last minute, end of Summer road trip with my family and on one of our pit stops I was delighted to discover the often rumored, highly elusive and possibly "Holy Grail" of gluten-free food: Subway's gluten-free sub rolls! Yes, I am here to tell you that they do indeed exist, even though I almost couldn't believe it even when I saw them—but there they were...a whole stack of six inch long gluten-free Subway rolls—sitting right in front of me in tidy, individually wrapped cellophane packages. I had to rub my eyes and look twice to make sure that I wasn't dreaming because I, like many people, believed that Subway had discontinued them after a temporary Oregon-only trial run, and had decided against a permanent gluten-free roll out. Apparently though, in Oregon at least (and perhaps in other states?), they are still going strong many months after their rumored demise. To top this off, they even offered a gluten-free brownie for dessert! Rather than getting stuck with a chopped Subway salad again I was finally able to order a real submarine sandwich—just like everyone else. So, I immediately honed in on an old favorite and decided to try their Spicy Italian sub on a gluten-free roll. What...no bewildered look on their faces when I asked for gluten-free? They seemed to know exactly what I wanted, and the employee who prepared my sandwich seemed to follow a carefully prepared script—she first cleaned off the prep counter, then changed into a new pair of clean gloves, and finally pulled out a new, clean sheet of paper onto which she set the packaged roll. The roll was pre-cut, thus she didn't have to use the bread knife to cut it, which was likely contaminated. While making the sandwich I was offered the option of having it toasted (some sensitive celiacs may want to skip the toaster oven part), and I noticed that when she toasted mine she made sure that it went into the oven solo, so that it would not touch other sandwiches (it was also on its original sheet of clean paper when it went in). At this point you are probably wondering how it tasted, right? It was simply fantastic! Why can't other companies make gluten-free bread taste like this? It was soft, strong and slightly chewy. It wasn't at all dry, and seemed very fresh. My wife wanted me to ask them if they were sold separately so that I could take some home with me, which I didn't do, but you get the idea—they were really good and tasted very fresh. I was so excited about the prospect of being able to once again eat Subway sandwiches that I ended up stopping at Subway several times during our road trip. Each time I visited a Subway in Oregon I noticed that other people were also ordering or eating gluten-free subs, and in each case the staff seemed to follow their gluten-free script perfectly. It is difficult to estimate the exact ratio of gluten-free customers from such a small sampling, but it seemed to me that around 10-20% of total visitors ordered the gluten-free roll. Most companies would do almost anything to grow their business by 10-20%, but in this case the opposite could be the case—businesses should be willing to offer gluten-free options so they don't lose 10-20% of their business! I certainly hope that Subway's Oregon test bed is going well, and that Subway has learned that offering gluten-free sub rolls is great for business. And now for the $64,000 question: Will Subway roll out their gluten-free rolls to other states, and if so, when? It's time for Subway to share the gluten-free love beyond just Oregon! Of course with the P.F. Chang's litigation still ongoing, they are likely now in a holding pattern to see how that case turns out. Have you seen gluten-free Subway rolls outside of Oregon? Please let us know below.
Hi guys! I'm new to the site - apologies if I'm posting in the wrong place or something Female, 18, diagnosed about 4 years ago now. I was a completely silent celiac, and while I had problems with other foods, pasta and gluteny foods were pretty much the only thing I trusted to not cause me any symptoms. Obviously I was very wrong, and I've been keeping gluten free ever since! However, a couple months ago I started having some pretty odd bowel movements. (Here comes the tmi stuff, I'm sorry in advance..) At first it was constipation, and when I did poop it was small, loose, floating, greasy, and yellow. I was also having some upper abdominal pain so I thought it was a liver problem and got checked out - doc said my liver felt inflammed but an ultrasound showed nothing was wrong. Then after a while ito became more solid and less greasy again, but the switching from constipation to loose floating and non-floating stools remained. I still experiended a lot of yellowish mucous however. Now, the last few weeks, they'very turned much much paler. Sort of a light beige-grey. The yellow mucous is still present. I've been having intermittent abdominal pain as well. Both near my liver on my upper right abdomen wrapping around a bit to my back, and a little further down on the left side just above my hip bone. I've also had quite a loss of appetite, and I have nausea that comes and goes. Today, it's sort of turned into a pale yellow/grey mush... there is still yellow mucous present. My stomach feels rather sick, but it doesn't feel like a flu or anything like that. I'm not going to the bathroom all that frequently, but again it's either a constipated feeling or an urgent need to go, back and forth (though the stool is always soft). Sorry about the grossness of all this. Basically, I was wondering if it's possible that I haven't been careful enough recently? Even though I never had any symptoms from gluten before, is it possible that I'm being contaminated somehow and it's causingredients all theset symptoms? I've also been incrediblyou fatigued and weak for the last few weeks but I'm not ill in any other way. And i've been drinking plenty of water. I should also mention that my other food problems don't cause this stuff either. The other intolerances cause severe pain that starts in between my lower ribs and then just kind of spreads throughout my whole body, makes me very very weak and lethargic, makes breathing pretty difficult due to pain, causes my whole abdomen to swell, and lasts between 1 hour and 8 hours. (Triggered by any green vegetables, leafy or not, as well as bananas, pineapples, tofu, lentils, and avocado. I'm also a pescatarian) Anyway... thank you for taking the time to read through this, and any advice would be very much appreciated. I'm getting pretty concerned, and, though I haven't checked, I seem to be losing quite a bit of weight. It's just so terrible to feel so weak and sick all the time, every day... I'm glad to be part of the site now, though! Thank you!
The new gluten-free cookbook "A World of Flavor" is clearly a labor of love for its authors, Amber Barrett and Nancy Miller. Amber is also a gifted photographer, and the photographs in this book could be the best of any cookbook I've ever seen. On top of this, the book includes some amazing recipes that everyone will like, including: Hot Wings, Bacon and Cheddar Scones, Donuts, Sandwich Bread, Rocky Road Brownies, Crepes, General Tso's Chicken, Croutons, and many more (I counted 77). From breakfasts, appetizers, desserts, main dishes and snacks, to salads, vegetables, and side dishes, this outstanding gluten-free cookbook has much to offer anyone who is on a gluten-free diet. For more info visit: www.thewhiskandthespoon.com/cookbook
Celiac.com 07/30/2007 - I love pizza, and being gluten-free put a pretty serious crimp in my ability to enjoy a fresh, custom-made pizza. Also, I've never been particularly fond of frozen pizzas of any kind, but I don't exactly have time to make my own crusts from scratch. Even when I could eat pizza from my favorite local pizzeria, I loved to make my own pizza from fresh pizza crust, and to add my own toppings and pull it piping hot and bubbling fresh from my own oven. Since I went on a gluten-free diet, I've pretty much given up on ever again really enjoying pizza piled high with my favorite things like pepperoni and mushrooms. But Dad's has come to my rescue and returned pizza to it's proper place of honor I my life. Dad's make a gluten-free pizza crust that fits the bill perfectly. Recently, I rushed home from a long day at work with pizza firmly on my mind. Now, Dad's gluten-free pizza crust come frozen and I deviated a bit fro the general instructions by putting it in my fridge to defrost before I left for work. When I got home, I spread the crust with my favorite pizza sauce, sprinkled on a generous helping of mozzarella, some pepperoni, mushrooms, threw on a few sweet red peppers, added a dash of oregano, and popped it in the oven. I find letting the crust defrost first makes for more even cooking, and a crisper, yet chewier crust. When I pulled it from the oven, I was far from disappointed, I was overjoyed. What a delight to have tasty, crunchy, chewy, delicious pizza crust back in my life! Dad's gluten-free pizza is crunchy and perfectly chewy with excellent flavor, and a great pizza aroma. Once you add some sauce and cheese and whatever toppings you like, you're ready to bake a great tasting, hot, bubbly pizza your family is sure to love.