Domino’s rolls out new gluten-free crust with gluten-dusted rolling pin. Stirs up controversy in the celiac and gluten-free community. *Yawn!* Where have I heard this one before? … Oh, yeah. We’ve been through this before, last year with California Pizza Kitchen.
For those of you who are journalists on the food and lifestyle beat, here’s a real time-saver for you. Next year when some other pizza chain jumps on the gluten-free bandwagon, just fill in the blanks, add a few irate quotes from well-known celiac bloggers, and a lawyer-approved statement from the chain’s corporate headquarters, and you’re good to go.
____________ rolls out new gluten-free crust with gluten-dusted rolling pin. Stirs up controversy in the celiac and gluten-free community. ____________ from www.____________.com had this to say: “______________________________________________.” ____________ declined to comment on exactly how a gluten-free pizza made in a facility where you can’t even breathe without inhaling semolina dust is truly gluten-free.
No need to thank me.
But seriously. I’m relatively new to the gluten-free community. Just started eating gluten-free last year. So I don’t know if this sort of thing is a yearly event or a new phenomenon.
Last year, I mulled over whether or not I should indulge in California Pizza Kitchen’s new “gluten-free” pizza. The fact that it came with a disclaimer worried me. I talked to the server about the conditions in the kitchen as well as the other ingredients in the crust, since at that time I was not able to eat eggs or dairy.
Here’s the result of that conversation:
- High risk of cross-contamination
- Crust contains eggs
- And quite possibly dairy (I don’t recall exactly), never mind the cheese on top
Three strikes and you’re out, wannabe gluten-free pizza chefs!
I opted for a gluten-free grilled veggie salad (or something like that) instead and ended up being glutened anyway with a clandestine crouton in my mouth. Thanks, CPK.
Personally, if I ever had any emotion for the gluten-filled-gluten-free pizza issue, I lost it a long time ago. I didn’t even come close to being able to eat CPK’s last year, and now that I can eat eggs and occasional dairy, I can’t eat the gluten-free grains that replace the wheat flour, so I couldn’t try Domino’s “gluten-free” pizza even if it was certified gluten-free.
At some point you just have to let go for your own sanity.
For you that might mean frequenting independent restaurants that serve a truly gluten-free pizza or making your own from scratch. And avoiding chains that pretend.
For me, that means I’m not going to ever eat pizza again (gluten-free or otherwise), and I’m OK with that. There are many delicious, whole foods that support my health, not tear it down.
Advocacy and promoting safe dining conditions for celiacs is a fine cause. And sometimes that includes pointing out when corporations are just pretending. Just don’t let yourself get so worked up that your health suffers from the stress of obsessing over it all. YOU and your well-being are worth more than that!