Domino's Pizza Now Offers "Almost" Gluten-Free Pizza (So Be Careful!)

Sounds like being "a little pregnant." Either you' re gluten-free or you're not! Obviously they are not. Has the NFCA become another big agency that can't be trusted? I look forward to their response.

The main problem with NFCA's seal of approval on this is use of the term "gluten-free." I think they should get rid of "amber vs. green" and replace that with "reduced gluten" vs. "gluten-free." What Domino's is pushing is not certifiably "gluten-free" in any sense of the phrase.

I understand that in Australia, restaurants that prepare gluten based dishes in their kitchens can only claim 'low gluten' irrespective of whether the dish/ingredients are gluten free. This helps to serve as a warning for consumers, rather than expecting something claiming to be 'gluten free' is also prepared, cooked and served in a manner that ensures the final product is in fact gluten free.

This is right on the money. NFCA should also adopt this standard rather than "amber" and "green" certifications.

I stopped and talked with our local Domino's. I think if they put the crust on foil to fill with toppings and to bake, cut with a clean cutter and change their gloves before putting on the toppings we should be okay. We spend our winters in Florida and Tuesday is pizza night with our group. I take my gluten-free crust to the local pizza joint. They keep it on my foil and use a clean cutter and change gloves. I have never had a problem and think if we ask our locals at Domino's to do the same we will be okay.

This is extremely disappointing. It's hard enough to find truly gluten-free foods in restaurants. Domino's has no business advertising their lower-gluten pizza as gluten-free. It is not only misleading but potentially very confusing (and dangerous in some cases) to patrons and restaurant workers. It has been my experience in the past 6 years that many restaurant workers don't understand what gluten-free means (but many, thankfully, are very educated!). I have become ill too many times because of kitchen staff or servers who didn't really understand how important gluten-free food is to those of us whose health requires it. Domino's is just jumping on the gluten-free bandwagon and catering to the fad dieters. And then they charge more for the so-called gluten-free pizza! Very disappointing that NFCA is adding to the confusion.

It's disturbing that as the 'gluten-free' trend continues to 'roll,' various chains are jumping on the bandwagon but potentially making people sick due to cross-contamination or poor handling procedures. I try to avoid chains at all cost, since I have gotten sick after eating at many of them, even with gluten-free menu options available.

The fact that the NFCA has given a gluten-free 'amber light' to Domino's is surprising and upsetting. We need safety for celiacs, not more grey areas.

There is really one real core issue, which is whether the DOUGH for both types of pizza crust will be rolled on the same tables, and we have no real information on this. Perhaps that is how Domino's wants it. I would be less concerned with common ovens and common topping areas than a common table to roll the two types of dough, and so should everyone.

Scott,

 

We appreciate your concern with this matter, and we are thankful that you offered us the invitation to respond.

 

To begin, we created the GREAT Kitchens expansion to addresses what we feel is a self-guided, unsupervised gluten-free movement that has spread nationwide. Our multimedia training program is designed to address the misinformation, confusion and a lack of understanding regarding the differences between gluten-free ingredients, cross-contamination and what is, in fact, safe for consumption.

 

To accompany this training, we created a credentialing – A Green and Amber Designation.

 

We created a Green Designation for those restaurants willing to go through the extensive effort of using gluten-free ingredients, putting their staff through comprehensive training and ensuring that there are strict cross-contamination controls in their kitchens.

 

For all of those restaurants that are not prepared to meet these three standards, we offer the Amber Designation, which acknowledges that the restaurant is using gluten-free ingredients and has completed staff training to understand the health needs of those with gluten-related disorders. However, these restaurants cannot guarantee an environment free of cross-contamination. Instead, their staff is trained to communicate these potential risks, as Domino's has done by including their disclaimer in all communications about the Gluten Free Crust and posting the video that you noted.

 

Domino's partnered with NFCA because they wanted input from gluten-free experts. Instead of launching a gluten-free product independently, they actively sought out the NFCA and its GREAT Kitchens program to understand the safest, most transparent way to go to market. NFCA helped Domino's realize that the handcrafted nature of their pizzas and current store operations cannot guarantee a gluten-free pizza free of cross-contamination. As a patient advocacy organization, we felt it was our obligation to ensure that the potential cross-contamination was communicated to consumers.

 

The GREAT Kitchens program is taking the steps to address those restaurants who promote gluten-free options without training, transparency or even knowledge of cross-contamination. Ultimately, we hope to move all restaurants to a Green Designation. We need your support in encouraging your local restaurant to do just that. Ask them to go the extra mile.

 

Again, thank you for the opportunity to respond. We hope to gain the community's support as we move forward with our mission to eliminate the self-guided restaurateur and educate America's restaurants on what it takes to fully meet gluten-free needs.

 

National Foundation for Celiac Awareness

I find I want to be mad at Domino's for getting my hopes up but really I feel they have been very clear in repeating "it's not safe for celiacs". In our family anytime I find a restaurant offering gluten-free options I never assume they know what it really takes and dig further. Well I will just have to wait until Chucky Cheese brings their truly gluten-free pizza to California.

here's my email to the NFCA: I am appalled by the NFCA's announcement of Domino's gluten-free pizza. There is no such thing as gluten-free if it is not made, cooked, stored, and distributed in an area that is devoid of ANY kind of gluten. Neither you, nor Domino's should lay claim to a gluten-free product from them. As one who suffers from celiac, I am totally disappointed and have lost faith in your organization.

I think you need to get rid of the "Amber" designation...to me if Domino's can get it anyone can. One good analogy is what if a national Italian chain launched "gluten-free spaghetti," but then cooked their gluten-free pasta in the same water as their regular wheat pastas...it seems they could get Amber Designation from you if they just told everyone about it via a disclaimer, right? The issue is that they are calling it "gluten-free" when the end product likely is not, and that they are using your name "NFCA" to back them up, implying that it is somehow ok and save because you are attached to it. Last, people in my forum are calling local Domino's and nobody is getting read a disclaimer, and this is only the first week, fresh after your extensive training, right? What happens a year from now...there is high turnover in that industry you know?

I understand what the NFCA is trying to do here, but I don't think they quite got it right. They're basically making two categories, one for people who make some effort to avoid gluten, but don't mind if they ingest it occasionally. These are people that haven't been diagnosed with celiac (hopefully) but choose the diet because it either makes them feel better, or they're caught up with all the hype. The amber designation is meant for them. Then there are the people with celiac who are very careful to avoid gluten entirely because it makes them sick. The green designation is for them.

The problem lies in the fact that they use the words gluten-free too freely in both designations. Gluten-free, truly gluten-free, means no chance of gluten being present in a food (except out of pure human error which no amount of training can ever prevent entirely). You CAN'T refer to restaurants with an amber designation as providing gluten-free food. I don't care what you call it, gluten light, low gluten, some gluten, etc. But when there is any known risk of cross contamination, the terms gluten-free shouldn't be in any way associated with that food or restaurant.

It's fine if the NFCA wants to support the spectrums from gluten intolerance to gluten allergy, but they need to be clearly designated from each other. The press release stating Dominoes has a gluten free crust is incorrect. It's more accurate to state they have a pizza with low levels of gluten. Instead of "gluten free" with a disclaimer, just call it what it is so the Celiac community knows up front to stay away.

They are not supporting celiacs at all. This is just a game for those who choose not to eat wheat. What good is that? I feel for those who will eat it without knowing and become sick from it. I know Still Riding pizza crusts are gluten-free and they supply a dedicated oven for their users. Why are they even doing this is the real question. But the bottom line is dollars and nothing more. Just as Orange Leaf says, their yogurts are gluten-free, when many contain malt syrup as well as wheat. I have had no luck in getting them to post this in their stores either. Again, the bottom dollar is more important. How sad. It's hard enough to have celiac disease, but to have people not take it seriously is just wrong.

Informative. I have tried the Domino's gluten-free pizza without effects, but now realize it could be a crap shoot.