Eating out can be a minefield for those with gluten issues, especially when even fast-food chains are marketing “gluten-free” products that turn out to be anything but. When Domino’s announced its gluten-free pizza, many people with celiac and gluten sensitivity were excited. Unfortunately for these customers, though the crust may be gluten-free, the pizza is prepared in the same kitchen as the conventional pizza, subjecting it to contamination from the wheat used in the other products.
A Pizza That Isn’t Really Gluten-Free
Domino’s openly admits that it can’t guarantee the gluten-free pizza you purchase is really gluten-free. So if you’re trying to avoid gluten, you’re better off buying food from other restaurants that make a much more rigorous effort at keeping gluten out of your food. Unbeknownst to many, the gluten-free pizza crust at Domino’s may still be exposed to cross-contamination because it is not only prepared in the same kitchen as conventional pizza but is also covered with toppings that are similarly vulnerable.
For many people who suffer autoimmune responses to gluten (proteins found in foods made from wheat, barley, and rye), even the slightest amount of gluten may cause a serious reaction. In some cases, experts estimate an amount equivalent to about six bread crumbs can sicken someone with celiac (the autoimmune reaction that destroys the digestive tract).
Not all people who react to gluten are that sensitive. But some are. That’s why cross-contamination at restaurants can be a big deal. Even though the food you order may be inherently gluten-free, if it comes into contact with cooking surfaces, utensils, or plates that have bread crumbs on them or have been contaminated with another source of gluten, your food can pick up traces of gluten.
What Experts Say
“We still are in the infancy of understanding gluten sensitivity so to make claims such as they can tolerate a little bit of gluten is totally unfounded,” says Dr. Stefano Guandalini, medical director of the University of Chicago Celiac Disease Center and president of the North American Society for the Study of Celiac Disease. “The reality is, we do not really know what gluten sensitivity is, and until we find out, it’s better to be safe than sorry,” Guandilini told The Wall Street Journal.
Better Gluten-Free Pizza Alternatives
If you feel the need to consume a pizza-chain pizza, a better choice for a gluten-free pizza is the one sold by Chuck E. Cheese. That pizza is manufactured in a gluten-free facility and shipped to restaurants in a sealed bag that eliminates the chance of cross-contamination. The bag isn’t opened until the customer receives the pizza and opens the package.
According to Elizabeth Barbone, author of How to Cook Gluten-Free, other restaurant chains that make a better effort at ensuring their gluten-free food really is gluten-free include P.F. Chang’s, Pizza Uno, and Carrabba’s. “They really train their staff how to handle gluten-free and allergy requests,” says Barbone. “They go out of their way to prevent cross-contact in the kitchen. In addition to handling the food safely in the kitchen, P.F. Chang’s serves gluten-free meals on different plates to help you differentiate your gluten-free meal from a gluten-containing meal. When your meal is placed in front of you, it’s easy to tell that it’s a gluten-free dish.”
Dining out with Gluten Sensitivity
Still, Barbone advises caution. “I never show up at a restaurant—even restaurants that do a great job with gluten-free and allergen-free meals—on a busy night. I go when it’s slow.” She also talks to the wait staff and restaurant managers to make sure they know about her gluten issues and allergies. She inquires about how her food is handled. She says that her conversation with staff tells her whether the restaurant knows how to handle gluten-free and allergen-safe food.
Buyer Beware
When it comes to gluten-free dining out, you’re at the mercy of the restaurant where you order your meal. It’s essential to research different places, look for chains or restaurants with a good track record in handling gluten-free meals, and always double-check with the staff about potential cross-contamination risks. It may seem inconvenient, but it’s better to be safe than sorry when it comes to your health.
