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

Marcello's Father And Son Pizza - Now Have gluten-free Pizza


hlm34

Recommended Posts

hlm34 Apprentice

So a friend of mine told me that Marcello's Father and Son pizzaria is now offering a gluten-free pizza. I called the Logan Square location near my house and its true! they have it! apparently they worked with the U of C Celiac foundation for taste testing and making sure the right procedures were followed. She says its really good. I am going to go there tonight to check it out. I am so excited! There are a couple locations in Chicago and one in Northbrook i think.


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



Celiac.com Sponsor (A8-M):



Guest digmom1014

OMG! Please keep us informed. I moved to NC last year and spent my first 42 years in Chicago. We visit at least twice a year and I am nervous about our visit this July. We always go out for pizza, it is part of the family tradition.

hlm34 Apprentice

went there on Friday and it was good. it was so great to dine-in at a place and order pizza. there is just something about having pizza made for you instead of making it yourself. It was all goey, and greasy and warm and good when served at our table. my husband (who is not gluten-free) even liked it. it only comes in the 12 inch size at this point, so we ordered two 12-inch pizzas and had some for leftovers. it was great. its a super thin crust and i am wondering how well it would hold up for delivery. but for the dine-in, it was awesome. i was very happy.

Just so you know digmom, Lou Malnati's has a crustless pizza that is pretty good too. its basically a layer of sausage topped with cheese and sauce and whatever toppings you want. So, i kind of like the Marcello's a little better because it tastes more like real pizza, but Malnati's is pretty good too.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,750
    • Most Online (within 30 mins)
      7,748

    Ajustice
    Newest Member
    Ajustice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...