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  • Jefferson Adams
    Jefferson Adams

    Chick-fil-A's Gluten-Free Bun Surcharge Raises Concerns for Some in Celiac Community

    Reviewed and edited by a celiac disease expert.

    Many questions are being asked about excessive surcharges for gluten-free buns.

    Chick-fil-A's Gluten-Free Bun Surcharge Raises Concerns for Some in Celiac Community - Chick-Fil-A by JeepersMedia is licensed under CC BY 2.0.
    Caption:
    Chick-Fil-A by JeepersMedia is licensed under CC BY 2.0.

    Celiac.com 05/14/2024 - Concerns have been raised among the celiac disease community regarding Chick-fil-A's alleged practice of charging extra for gluten-free sandwich buns. Attorneys, in collaboration with ClassAction.org, are investigating whether this surcharge constitutes discrimination against customers with celiac disease, wheat allergies, or gluten intolerance.

    Chick-fil-A patrons who require gluten-free options have reported being subjected to an additional fee for opting for gluten-free buns, which could amount to approximately $1.70 at certain locations. This discrepancy has prompted legal experts to question whether the surcharge accurately reflects the cost of the product and whether it unjustly targets individuals who must adhere to a gluten-free diet due to medical necessity.

    Legitimate Cost or Price Gouging?

    Celiac.com Sponsor (A12):
    Under scrutiny is whether Chick-fil-A's policy violates the Americans with Disabilities Act (ADA), a federal law designed to protect individuals with disabilities from discrimination. According to the ADA, establishments, including restaurants like Chick-fil-A, are prohibited from imposing surcharges on individuals with disabilities to cover the costs associated with providing them with necessary accommodations.

    The potential implications of such discriminatory practices extend beyond financial concerns. For individuals with celiac disease, wheat allergies, or gluten intolerance, access to safe and affordable food options is paramount to their health and well-being.

    If you are a Chick-fil-A customer affected by this issue, you are encouraged to fill out the form provided by ClassAction.org. Your input could contribute to the initiation of a class action lawsuit aimed at rectifying these discriminatory practices and ensuring fair treatment for individuals with dietary restrictions.

    Ultimately, this investigation highlights the importance of advocating for the rights and accessibility of individuals with celiac disease and other gluten-related conditions in all aspects of daily life, including dining out at restaurants.

    Chick-fil-A customers who paid extra for a gluten-free bun for your sandwich may fill out the form on the ClassAction.org.

    After you get in touch, an attorney or legal representative may reach out to you directly to explain how you may be able to help get a class action started. It costs nothing to speak with someone, and you’re not obligated to take legal action if you don’t want to.


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    swimmer875

    A great way to limit future options for celiacs is to punish companies who offer options for celiacs. 
     

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    trents

    I didn't even know Chick-fil-A offered gluten free buns. But there's a bigger question that needs to be settled here and that is does having celiac disease constitute a disability? If celiac disease is declared a disability by the government then eateries would need to absorb the cost of providing gluten free offerings in the same way they do wheelchair ramps, dedicated parking places and other handicap accommodations rather than inflicting a surcharge. And celiacs could be given a card to present at eateries identifying themselves as such. This might also lead to food handling requirements that would make eating out safer for celiacs in the sense of avoiding cross contamination.

    But apart from the gluten free bun surcharge at Chick-fil-A, I wonder how safe they are otherwise for celiacs eating out with regard to sauces, seasonings and food handling practices. Any input from your own experiences? 

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    CMS1981

    They are not the first company doing this. The majority of establishments that I have seen that have a gluten-free bread option are charging extra (Red Robin charges around $2, Jersey Mike's +$1.85). Like most Celiacs, I understand that gluten-free is more expensive (the cost of a loaf of bread for example is ridiculous - half the size and sometimes triple the price), and I appreciate the options and understand why they would have to pass the cost on. Although I suspect they buy in bulk and I suspect each roll does not actually cost them an extra $2 - but I digress. My issue with the whole situation is the cost of gluten-free food in general and I wonder if there is a regulation on the pricing from the manufacturer. Since it's not an option for Celiacs to eat gluten-free, why isn't there more being done to control the cost of purchase of these products at the top?

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    trents

    I don't know that the high cost of a loaf of gluten free bread is out of line with the cost to manufacturers of the ingredients. Have you bought a bag of gluten free flour to make your own bread lately? Remember, this is a niche market and the quantity of sales is far less than it is for mainline bread products such that the higher manufacturing costs cannot be absorbed by a high volume of sales.

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    Paige stoudt

    I don't understand why you are only talking about  chick fil a. Every restaurant I eat at charges more for their gluten free pizza and buns. Is there some sort of bias against them? Maybe other restaurants should stop this practice also. 

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    trents

    Yes, I personally don't have a problem with restaurants charging more when substituting gluten free bread products for their less expensive wheat counterparts as long as the charge is in line with the actual extra it is costing them to provide it.

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    Jim Chris

    Anyone with gluten intolerance who has bought gluten free buns knows that they aren't cheap. I was buying very good buns off Amazon but they were $4 each. Grocery store prices are also high for gluten free buns. I was very happy to pay an upcharge of $1 to $2 at restaurants to get one, usually Udi brand, and being able to enjoy sandwiches again. This BS of a class action suit will probably stop restaurants from offering the gluten free buns . Do not join this misguided legal action, it will only hurt people, like me, who have Celiac. 

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    trents

    I also think we need to remember that this kind of food ingredient patronage expectation will not stop with gluten. If it's not gluten it would be corn, wheat, soy or a host of other ingredients commonly used in food products that restaurants would be asked to provide work arounds for.

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    Scott Adams
    5 hours ago, Jim Chris said:

    Anyone with gluten intolerance who has bought gluten free buns knows that they aren't cheap. I was buying very good buns off Amazon but they were $4 each. Grocery store prices are also high for gluten free buns. I was very happy to pay an upcharge of $1 to $2 at restaurants to get one, usually Udi brand, and being able to enjoy sandwiches again. This BS of a class action suit will probably stop restaurants from offering the gluten free buns . Do not join this misguided legal action, it will only hurt people, like me, who have Celiac. 

    Just to clarify, Celiac.com is not taking a position on this article, we are just reporting this news, which is relevant to the gluten-free community.

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    Jim Chris

    As an additional note, I went onto the "class action" lawsuit website and threatened them with a class action suit against them if they pursue this self destructive, ignorant action against any restaurants or chains and restaurants simply stop offering gluten free products to avoid stupid lawsuits.

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    Carol D518

    I agree with Jim Chris. Restaurants will simply not offer the gluten free option if they are sued. Maybe investigate why companies are processing wheat so differently than they did 59 years ago that is causing celiac disease and allergies. 

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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