DiGiorno Debuts Gluten-Free Frozen Pizza

I have to wonder why DiGiorno would spend extra money to de-glutenize wheat rather than use an alternate flour. For that matter, why does Campbell put wheat in all their soups? I vaguely remember years ago reading a comment by an industry executive proudly stating that wheat is more addictive than potato chips.

"Wheat is addictive in the sense that the withdrawal process can be provoked by administering an opiate-blocking drug such as naloxone or naltrexone.. This is the effect exerted by gliadin, the protein in wheat that was inadvertently altered by geneticists in the 1970s during efforts to increase yield. ." Open Original Shared Link

I found that after 30 years of being an alcoholic, one week after starting a gluten free diet, I no longer wanted to drink alcohol. It hurt my tummy.

On 4/20/2021 at 8:04 AM, Guest Ann said:

Wonder if it’s certified gluten free 

We had the DiGiorno pizza last week.  My wife is Celiac and became very ill.  Stay away.

I ate 2 pieces of this pizza 3 weeks ago. Ever since, I have been experiencing the worst gluten attack in years.  Don't risk it, it's not worth it.

I purchased this gluten free pizza on 6-3- 21.I  have celiac disease and I always check labels but this I did not being it was in big letters gluten free and digiorno I  trusted it .I made this pizza today and ate two slices and thought I better read the box  to make sure there was no wheat .I did this because my digestive system is a mess right now.This pizza has wheat in it.This should not be  listed as gluten free.I have been totally gluteen free for over seven years until this .

I tried this tonight and had an awful reaction that made me go running for the box to read the ingredient list. I was shocked to see wheat (with disclaimer) and had to google to see if others were reacting. I ended up here.

I mostly cook my own food and have been gluten-free for a decade. This is the worst reaction I’ve had in memory. I would steer clear of this one! Which is too bad as the pizza was pretty good.

They are in the process of becoming Certified right now.  I just had my first one yesterday and it is to die for!!!  Just like the pre-diagnosis pizza I used to eat.  Soft fluffy crust that is crisp on the outside.  I actually had to check the box more then once while eating it to make sure I had bought a gluten-free one.  I have celiac disease so it is safe for me to eat but anyone with wheat allergies cannot.  I am not a sensitive celiac though.  

Take the time to read the label and then re-read it.  When I don't I pay for it later.

Sometimes there is a gluten product in the sauce or product on top, especially when it is a pizza or frozen dinner of some sort.  

11 hours ago, ja4 said:

Take the time to read the label and then re-read it.  When I don't I pay for it later.

Sometimes there is a gluten product in the sauce or product on top, especially when it is a pizza or frozen dinner of some sort.  

 

Not when the pizza is clearly marked as "Certified Gluten-Free".  It cannot contain anything that would put the Gluten Level above 20ppm to be certified.  Obviously anyone who is allergic to wheat should not consume it, but it is not marked as "wheat-free".

On 6/18/2021 at 12:43 AM, Guest Spw said:

I tried this tonight and had an awful reaction that made me go running for the box to read the ingredient list. I was shocked to see wheat (with disclaimer) and had to google to see if others were reacting. I ended up here.

I mostly cook my own food and have been gluten-free for a decade. This is the worst reaction I’ve had in memory. I would steer clear of this one! Which is too bad as the pizza was pretty good.

It is certified Gluten-free so unless you are extremely sensitive or have a wheat allergy, you should ot have a reaction to the wheat starch as it has less than 20 ppm og gluten...just like any other certifed gluten-free product.  

I don’t believe this pizza is certified gluten-free, but is certainly labeled gluten-free. Certified gluten-free would mean that it contains less than 10 ppm while just labeled Gluten-Free means it must be under 20 ppm.

The standard is the same for "Gluten Free" labeling whether or not it is certified......less than 20 ppm.  The certification just assures the buyer that there is oversight to assure that they meet the standard.  DiGiorno is currently going thru the process to become certified for this pizza crust.  It meets the "less than 20 ppm" requirement and has not caused me any problesm.  I am Celiac too.  I have to wonder if the same people having "issues" with it claiming it must contain gluten are the same people who think you have to buy gluten free cosmetics and shampoos.  Unless you are eating your cosmetics and hair care products, it doesn't matter.  Gluten does not absorb thru the skin.  

As mentioned, the GFCO and the other certification organization will only certify if the product is below 10ppm, so to be certified they will need to meet this requirement:

Open Original Shared Link

“Gluten-Free: The presence of gluten at 10 parts per million (“ppm”) or less (or the regulatory threshold of the country of sale, whichever is lower) AND whole grains, beans, seeds, pulses or legumes that contain less than 0.25 gluten-containing grains per kilogram.”

Also, we tested 2 different batches of these pizzas using a Nima sensor, and 1 of 2 tests were positive for gluten, so they have some work to do to pass certification, or even conform to current FDA labeling regulations.