California could become the first U.S. state to require restaurants to disclose common food allergens in each menu item under legislation being considered by state lawmakers.
I used to work at a pizza place around the time that gluten free stuff was starting to get big. We added a gluten free pizza to our menu. The crusts came pre made, frozen, wrapped in plastic, with their own disposable aluminum tray.
However, we were a pizza place. The whole pizza station constantly has a light dusting of high-gluten flour on every surface, because that’s what happens when you’re tossing pizza dough around. We used the same cheese, sauce, and other toppings for them as the regular pizzas and I’m certain those had at least traces of that high gluten pizza flour in them because, again, flour was everywhere.
Honestly, no one with celiac or any other form of gluten sensitivity should probably ever step foot in a pizzeria, I’m sure the very air in that place probably had detectable levels of gluten.
We have one here with a separate prep area that we have a relationship with the manager and staff, and it has been SOOOO good, and we shout their praises everywhere we can. Its great to see some places actually seek training on how to avoid pitfalls, and the places that distinguish between gluten free and celiac safe
I used to work at a pizza place around the time that gluten free stuff was starting to get big. We added a gluten free pizza to our menu. The crusts came pre made, frozen, wrapped in plastic, with their own disposable aluminum tray.
However, we were a pizza place. The whole pizza station constantly has a light dusting of high-gluten flour on every surface, because that’s what happens when you’re tossing pizza dough around. We used the same cheese, sauce, and other toppings for them as the regular pizzas and I’m certain those had at least traces of that high gluten pizza flour in them because, again, flour was everywhere.
Honestly, no one with celiac or any other form of gluten sensitivity should probably ever step foot in a pizzeria, I’m sure the very air in that place probably had detectable levels of gluten.
We have one here with a separate prep area that we have a relationship with the manager and staff, and it has been SOOOO good, and we shout their praises everywhere we can. Its great to see some places actually seek training on how to avoid pitfalls, and the places that distinguish between gluten free and celiac safe