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News: Celiac.com: From Tapioca to Cauliflower, the Best Nontraditional (and Gluten-Free) Pizza Crusts in Dallas

Scott Adams

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Scott Adams Grand Master
Scott Adams
Posted

In addition to those with diagnosed celiac disease and wheat allergies, who understandably eschew wheat, many others are opting to cut bread in all ...

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Ennis-TX Grand Master
Ennis-TX
Posted

Well this got my hopes up to no avail, I checked websites, and called a few of them. All the same thing, shared facility and in many cases they can not guarantee it is safe for celiac. They are gluten free for the health conscious individuals.
Here is a thought to consider....ever worked in the food business with pizza? They often have more flour around everywhere then a standard bakery. They use it everywhere to prevent the dough for sticking on the prep areas, rollers, peels, dough punches etc. Considering the airborne potential with flour, I would not recommend risking it with these places, a few are safer then others as they outsource their dough/crust. But I would still be fearful of CC issues, -_- I am actually seeing potential for my pizza line with a paleo food truck being 100% gluten free after seeing the "best" options in Dallas.

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    • trents
      What should I do with these test results?

      By trents · Posted

      I would agree. The tests do not indicate you have celiac disease. So, if you are convinced that when you eliminate gluten from your diet your symptoms improve, I would conclude you have NCGS.
    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      My old results are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests as RMJ had suggested to do. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   As trents suggested I ate 6 slices of wheat bread before the tests during the challenge. My results: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   As I can understand I don't have celiac disease.
    • trents
      Global Food Gluten Free Certification

      By trents · Posted

      So it sounds like Global Foods has adopted the FDA standard for "gluten free" advertising.
    • cvernon
      Global Food Gluten Free Certification

      By cvernon · Posted

      Agreed, I am disappointed in the recent GFCO findings as well and definitely don't hold them in as high of a regard as I used to. I did find on the Global Foods website after posting that their required ppm limit is 20ppm, which isn't as low as I had hoped. I'll email and report back. Thx.
    • trents
      Global Food Gluten Free Certification

      By trents · Posted

      Never heard of them. They give an email address so if I were you I would contact them and ask those questions. It would be wonderful if they had tighter requirements than GFCO in the sense of more frequent batch testing and even random testing. Recent news articles on this forum from back in this summer have revealed that GFCO is letting us down.
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