Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Californian pizza kitchen birthday reward

kareng

By kareng
in Gluten-Free Restaurants

Recommended Posts

kareng Grand Master
kareng
Posted

So I LOVE California Pizza Kitchen.  Yes, they have a limited gluten-free pizza menu, but it is yummy and safe.

 I belong to the pizza dough rewards program.  We have gotten $5 off here and there from it.  For your birthday month ( October for me), they give you a " gift" - a free dessert.  However, there are no gluten-free desserts.  I pointed this out to them in 2015.  They said they had a dessert they were developing and it would be out soon, but they were kind and gave me $10 on my rewards to use towards my pizza!  

Last year, same damn thing...but no response to my complaint.  This year....still no gluten-free desserts...and I have emailed, commented on FAcebook, and now messaged on FB.  This just make sure me mad!  So many of us go there and pay a premium price to get a safe pizza.... but they want me to just watch my hub eat my birthday dessert?  I keep suggesting to them to just give people $5 off for their birthdays.  Or  maybe a choice of a dessert or $5 off?  

Anyway, thanks for reading my vent!  If you belong to the pizza dough rewards, you might want to email, FB message, tweet, etc about this terrible & cruel  injustice!  ?

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted

LOL I offer my customers a free cupcake for their birthdays. >.< I recently made some thing crazy on the pizza topic. I got Califlower foods plant based pizza crust, topped it with butter flavored coconut spray, erythrol and cinnamon and cooked it extra crispy for a cinnamon gram crust to snack on.....wish I could have pumpkin, would be great with pumpkin pie filling and toasted nuts over the top.

Link to comment
Share on other sites
Victoria1234 Experienced
Victoria1234
Posted
3 minutes ago, Ennis_TX said:

LOL I offer my customers a free cupcake for their birthdays. >.< I recently made some thing crazy on the pizza topic. I got Califlower foods plant based pizza crust, topped it with butter flavored coconut spray, erythrol and cinnamon and cooked it extra crispy for a cinnamon gram crust to snack on.....wish I could have pumpkin, would be great with pumpkin pie filling and toasted nuts over the top.

Yum

Link to comment
Share on other sites
kareng Grand Master
kareng
  • Author
Posted

And it's not like I really need the dessert - I made 20+ dozen cupcakes on friday- so I can have some birthday cake.  It's just the principle of the thing.  

Ennis- that sounds  like what we used to do with extra pie crust when I was a kid!  So yummy.  

Link to comment
Share on other sites
Ennis-TX Grand Master
Ennis-TX
Posted
4 minutes ago, kareng said:

And it's not like I really need the dessert - I made 20+ dozen cupcakes on friday- so I can have some birthday cake.  It's just the principle of the thing.  

Ennis- that sounds  like what we used to do with extra pie crust when I was a kid!  So yummy.  

I know right, that happy jump up and down moment when you recreate a childhood classic in a gluten free version, simple things are the best. I recreated my grandmothers empanadas using plantain batter and cinnamon pumpkin filling. Could not eat them due to carbs but I could nibble on them and taste them without getting sick. That Pizza crust thing reminded me these hard cinnamon flat bread snacks they used to serve at a restaurant...minus the icing. I found this one carrot cake extract, OMG taste like this spice cake at my grandmothers and just makes me and my mother cry when we use it in stuff.  And this morning I made a GREAT porridge that reminded me peanut butter cream of wheat. Used almond paste, coconut flour, cashew milk, psyllium husk, konjac flour, peanut free peanut butter extract, stevia, and a bit of konjac noodles blended into it. Nice lumpy texture as it cooled like cream of wheat from my child hood.

Link to comment
Share on other sites
kareng Grand Master
kareng
  • Author
Posted
5 minutes ago, Ennis_TX said:

I know right, that happy jump up and down moment when you recreate a childhood classic in a gluten free version, simple things are the best. I recreated my grandmothers empanadas using plantain batter and cinnamon pumpkin filling. Could not eat them due to carbs but I could nibble on them and taste them without getting sick. That Pizza crust thing reminded me these hard cinnamon flat bread snacks they used to serve at a restaurant...minus the icing. I found this one carrot cake extract, OMG taste like this spice cake at my grandmothers and just makes me and my mother cry when we use it in stuff.  And this morning I made a GREAT porridge that reminded me peanut butter cream of wheat. Used almond paste, coconut flour, cashew milk, psyllium husk, konjac flour, peanut free peanut butter extract, stevia, and a bit of konjac noodles blended into it. Nice lumpy texture as it cooled like cream of wheat from my child hood.

You are creative!  

Link to comment
Share on other sites
kareng Grand Master
kareng
  • Author
Posted

Finally got a response from them - much like the one I got before.  But $10 off is very good!

Hi there, Karen!
First and foremost, Happy Birthday! 1f389.png? Thank you for reaching out and being such a fan of CPK! We truly appreciate comments such as these so we can continue improving. I will be sure to pass this along to our Culinary and Development Team. They are always looking for new & improved ways to better serve our guests. I have added a $10 reward to your account for you to enjoy during your birthday month. I have attached a screenshot of your rewards for your records. Never hesitate to reach out if you ever have any questions. Have a wonderful day!
All the best,

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,808
    • Most Online (within 30 mins)
      7,748
    Teagyn
    Newest Member
    Teagyn
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      69k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      Implications of glutening after repairing villi

      By RMJ · Posted

      It will not undo all of the healing.  If it did, diagnosis of celiac disease would be much easier!  To have enough damage to see on an endoscopy requires several weeks of gluten ingestion. 
    • Jean Shifrin
      Implications of glutening after repairing villi

      By Jean Shifrin · Posted

      HI, I am new to this and am still in 'repair' mode, which I know will take time. But I'm wondering if anyone knows what happens if you ingest gluten after you have made a lot of progress in repairing your villi. Does anyone know if you just have a short-term issue? Or does an accidental ingestion of gluten derail all the work you've done and set you back to square one? Thanks.
    • Scott Adams
      Is McDonald's Safe for Gluten-Free Orders?

      By Scott Adams · Posted

      Hydrolyzed wheat is wheat protein that has been broken down into smaller components through a chemical or enzymatic process called hydrolysis. This ingredient can be found in various products, including cosmetics, personal care items, and some food products. For people with celiac disease, hydrolyzed wheat is generally not safe to consume because it still contains gluten proteins, even in its broken-down form. Though hydrolysis reduces the size of these proteins, it doesn’t fully remove the components that trigger an autoimmune response in people with celiac disease. In food products, hydrolyzed wheat protein still poses a risk and should be avoided. With regard to the McDonald's French fries, the total amount of hydrolyzed wheat in the flavoring is small, and the amount that ends up in an order of fries is even smaller, and likely below 20ppm. McDonald’s states that the fries are gluten-free by ingredient and free from cross-contact with gluten-containing foods in their dedicated fryers. Third-party tests and statements by McDonald's confirm gluten levels are below the FDA threshold for gluten-free labeling (20 parts per million or less). So, while McDonald’s USA fries may be gluten-free based on testing, some people with celiac disease still approach them cautiously due to the past concerns and individual sensitivities.
    • trents
      Is McDonald's Safe for Gluten-Free Orders?

      By trents · Posted

      Here is an excerpt from this article: https://pmc.ncbi.nlm.nih.gov/articles/PMC82695:   Studies have shown that various peptidases of fungal, plant, animal, or bacterial origin are able to hydrolyze gluten into harmless peptides. According to SDS‐PAGE pattern, proteolytic enzymes hydrolyze gliadins (Heredia‐Sandoval et al., 2016; Scherf et al., 2018; Socha et al., 2019; Wei et al., 2018, 2020). Bacterial peptidase (Krishnareddy & Green, 2017), fungal peptidase (Koning et al., 2005), and prolyl endopeptidases (PEPs) (Amador et al., 2019; Janssen et al., 2015; Kerpes et al., 2016; Mamo & Assefa, 2018) thoroughly degrade gliadin fractions to decrease gluten concentration and influence celiac disease. Aspergillus niger derived PEP (AN‐PEP) were assessed in clinical cases for their impact on modifying immune responses to gluten in celiac patients (Lähdeaho et al., 2014). Guerdrum and Bamforth (2012) reported that PEP addition in brewing technology decreased the prolamin and all of the identified immunopathogenic gluten epitopes in beer production (Akeroyd et al., 2016). On the contrary, many of the recent investigations which employed enzyme‐linked immunosorbent assay (ELISA), mass spectrometry, and Western blot analysis reported that PEP did not thoroughly destroy the whole gluten proteins (Allred et al., 2017; Colgrave et al., 2017; Fiedler et al., 2018; Panda et al., 2015), which indicates that beers treated with PEP are not safe for celiac disease patients. Anecdotally, this excerpt supports what we hear from the celiac community on this forum with regard to "gluten free" hydrolyzed wheat products and that is that some still react to them while many don't.
    • Scott Adams
      Anybody else have a similar experience...theories welcome as its something which i dont really understand.....

      By Scott Adams · Posted

      There aren't good studies that have been done on celiac disease remission, and I'm going from a distant memory of an older post here, but the longest remission that Dr. Stefano Guandalini from the University of Chicago Celiac Disease Center has witnessed was ~10 years, then the symptoms of celiac disease and the damage came back. The real issue though, is that you still could increase your risk of various related diseases and disorders by eating gluten, but again, celiac disease remission has not been studies enough to know what health risks you might face.
×
×
  • Create New...