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

Do Restaurants Use gluten-free Ovens?


gabby

Recommended Posts

gabby Enthusiast

Hmmm, I was at a restaurant which I won't name here, but their initials are The Westin Hotel Breakfast Lounge in Ottawa, Ontario Canada.

Anyways, during breakfast, I got to talking to the waiter and told him I had celiac disease. Well, he told me they carried lots of great gluten-free breads and would I like some toasted with my breakfast. I declined, saying I didn't trust the bread. He said they were guaranteed to be gluten free. I was about to give in, when I asked (almost as a joke) "Do you use a dedicated toaster?"

The guy looked at me and laughed. "No, of course we don't."

So I didn't order the toast. It got me wondering though...gulp..........when they make gluten free pizza in restuarants....do they use a dedicated part of the oven, or do they just slide them in over the parts where gltueny pizzas have been cooking all day.

If the truth is that they don't use a dedicated part of the oven, please lie to me.

:)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



CarlaB Enthusiast

I have no idea ... but since you want a lie anyway, "Oh, yes, every pizza place in the whole world has a dedicated gluten-free oven!"

I think you would need to ask, I'm sure each place is different.

KaitiUSA Enthusiast

You should check with every place that offers gluten free pizza. I am sure some places would have better policies and understanding than others.

sandeehier Newbie

Keeping kosher must really be cramping my style. You can get gluten-free pizza in restaurants? WHERE?

Ursa Major Collaborator

Of course they ALWAYS use dedicated ovens everywhere! Okay, you wanted a lie, here it is.

I really doubt that most places would even think about that! You know, they'll only think about ingredients, how many non-celiacs have even heard of such a thing as cross contamination? Even people in our own families scoff at that!

The only way to know is to ask (before you order, or, even better, call ahead and check).

CarlaB Enthusiast

Ursula, you said you couldn't lie ... that rolled off your tongue perfectly :lol:

Ursa Major Collaborator

OOPS!!!!!!!!!!!!!!!! :P<_<:rolleyes::ph34r::blink::):D:D


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



gabby Enthusiast

Whew! Thanks for your understanding. Now I can imagine these special little dedicated green pizza ovens set aside in every pizzeria. I always think of gluten-free things with the color green. They probably also have special green pizza cutters and green pizza pans. I bet the cook even uses green oven mitts.

Don't look at me like that. A girl can dream, can't she :)

Ursa Major Collaborator

And he is wearing that green bakers hat, wearing a green apron...................wow, a lot of green! I haven't laughed so hard in a while.

I think you better bake your own pizzas, though, for the most part.

penguin Community Regular
And he is wearing that green bakers hat, wearing a green apron...................wow, a lot of green! I haven't laughed so hard in a while.

I think you better bake your own pizzas, though, for the most part.

And maybe some foil or parchment for them to bake it on...

CarlaB Enthusiast

And, it's amazing how much they taste just like regular pizza!!!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,112
    • Most Online (within 30 mins)
      7,748

    MissSmurf
    Newest Member
    MissSmurf
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Soleihey
      My TTG was 167 one year ago. Recently had it retested one month ago and it went down to 16. I only recently had an endoscopy done as I was pregnant within the last year. I did not eat gluten prior to this endoscopy as I get very sick. Prior to obtaining the biopsies, the endoscopy said “ diffuse moderately erythematous mucosa to the second part of the duodenum without bleeding.” However, the biopsy came back negative. I assume it’s a false negative as I have also had genetic testing to confirm celiac. However, what would cause the inflammation to the second part of the duodenum and continued positive blood markers if the intestines have healed?
    • TerryinCO
      Thank you for direction.  Eating out is a concern though we rarely do, but I'm prepared now.
    • trents
      This might be helpful to you at this point:   
    • cristiana
      Thank you for the update.  So interesting to know how things are changing, when I was diagnosed I had very similar blood results but still had to have the endoscopy.  Glad you know where you stand.  As your father has celiac disease you probably already know a lot about it, but do contact us if we can help further.
    • trents
      But isn't it easier to just take a D3 supplement? Is the D light somehow a superior source? Links?
×
×
  • Create New...