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

Gluten Free Sandwich Restaurant/cross Contamination Issues

katrinacara

Recommended Posts

katrinacara Rookie
katrinacara
Posted

I'm thinking about opening a sandwich restaurant sort of like panera bread that has gluten free bread on the menu. But I would also have breads that contain gluten for non-celiacs. I do plan on making all the bread from scratch and I'm concerned if it would ever really work with the risk of cross contamination.

I'm thinking about finding a building that has a large kitchen and having one side dedicated to gluten free baking. There would be seperate toasters, utensils, sandwich baskets, meats and cheeses and there would be one person who would only assembles gluten free sandwiches.

Even with all of this...someone could still make a mistake.

I'm not concerned about losing customers as much as I am about someone having a reaction. I want this to be a place I can eat and not be concerned.

Would you eat at a sandwich restaurant that has some risk of cross contamination and do you have any other suggestions of ways that it can be more gluten proof?

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

Celiac.com Sponsor (A8-M):


The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
I'm thinking about opening a sandwich restaurant sort of like panera bread that has gluten free bread on the menu. But I would also have breads that contain gluten for non-celiacs. I do plan on making all the bread from scratch and I'm concerned if it would ever really work with the risk of cross contamination.

I'm thinking about finding a building that has a large kitchen and having one side dedicated to gluten free baking. There would be seperate toasters, utensils, sandwich baskets, meats and cheeses and there would be one person who would only assembles gluten free sandwiches.

Even with all of this...someone could still make a mistake.

I'm not concerned about losing customers as much as I am about someone having a reaction. I want this to be a place I can eat and not be concerned.

Would you eat at a sandwich restaurant that has some risk of cross contamination and do you have any other suggestions of ways that it can be more gluten proof?

You could serve bread containing gluten, but if you're actually baking it from scratch on the premises, there would be flour in the air and cross-contamination would be absolutely certain. I think a more worthy and even fun goal would be to set up a gluten-free sandwich shop where nobody could tell that it's gluten-free. I find Gluten Free Pantry's Beth's All Purpose Baking Flour to be all but indistinguishable from regular baking flour. I don't know if other flours have gluten-free equivalents, as I simply gave up bread in favor of soft corn tortillas. But it would be worth a shot. The other thing, though; even if you completely glassed off the gluten part of the kitchen, with totally separate ventilation... how would you get the food out without flour dust coming with it, and what would be the point anyway?

TiffLuvsBread Rookie
TiffLuvsBread
Posted

What a super idea! Please open one in St Louis!

I agree that all bread should be gluten-free, and you could have a really cute name about it, and people who are Celiac will LOVE you and be incredibly loyal, and others who don't know much about it will just think you are health food, organic, what have you, and they will want to try your sandwiches - and surely they will be delicious, so they will come back.

Restaurants that serve gluten-free items typically have it brought in separate rather than making it on the premises. I think they've figured out how hard it would be to actually bake gluten-free in a facility that also bakes with gluten. Probably best to not reinvent the wheel, but honestly I think your shop sounds like a superb idea and I really think you should go for it if you think it's a good idea. As long as you have a market for it (and again, your market isn't JUST Celiacs and gluten-intolerant people, it's those that think it's a "healthy sandwich" place). You could also serve desserts like really yummy gluten-free chocolate chip cookies, rice krispy treats of all varieties, chocolate covered strawberries perhaps, and you could serve some delicious salads and soups, I think it's great. Do it 100% gluten-free and watch the business come pouring in.

Good luck!!! :DB)

TiffLuvsBread Rookie
TiffLuvsBread
Posted

oh my gosh and personal pizzas!

I don't charge for my ideas.

Today, apparently.

:o

Juliebove Rising Star
Juliebove
Posted

Would not work if you were baking it all there. Wheat (or other) flour would get in the air. Best to do all gluten-free.

lpellegr Collaborator
lpellegr
Posted

Another option would be to not bake gluten-free bread there, but find some that will work for individual servings - rolls or slices that are say, frozen in ones or twos, and those can be taken out and microwaved in a dedicated oven for gluten-free customers. I have to say though, that I won't feel safe eating anything that comes from a place where wheat bread is made because there will always be flour in the air and traces on the counters. I stay away from Panera.

hannahp57 Contributor
hannahp57
Posted

I would eat there if i was within driving distance :P mmm...a hot ham and cheese sandwich on homemade bread that i didnt bake or get angry at!!! how fabulous would that be?!

i think you could do all gluten free to be safe but they better be yummy for gluten eaters to pay extra for a sandwich or personal pizza. but it is definitely do-able

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

Celiac.com Sponsor (A8-M):


earthtoneNJ Rookie
earthtoneNJ
Posted

If you want to offer gluten bread, maybe you can do what chain "bakeries" do - don't bake scratch gluten bread on premises, but bring in fresh or frozen dough to bake daily. The cc would be a lot more manageable if gluten wasn't in airborne form, and you could still say it's baked on premises.

Archived

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

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


  • Member Statistics

    • Total Members
      128,991
    • Most Online (within 30 mins)
      7,748
    MartiR
    Newest Member
    MartiR
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bridget connors
      Newly diagnosed with non celiac gluten sensitivity

      By Bridget connors · Posted

      I can’t remember if I had started the gluten free diet or not. 
    • trents
      Newly diagnosed with non celiac gluten sensitivity

      By trents · Posted

      Welcome to the forum @Bridget connors! When you had the blood antibody testing done and the biopsy, had you already been restricting your gluten intake for a significant period of time, say weeks or months at least?
    • Bridget connors
      Newly diagnosed with non celiac gluten sensitivity

      By Bridget connors · Posted

      Hi my name is Bridget I was newly diagnosed with non celiac gluten sensitivity but I have a very severe reaction to gluten and was wondering if anyone else has this and was told they didn’t have celiac. My brother and his son have it and I think I do as well. I have horrible burning lips that started three years ago that turned into cracks sometimes in the corners of my lips and my lips swell and turn bright red all around the edge and burn and tingle. Then I started get sores on my tongue and inside of my lips. When there’s a bad flare of if I eat any sugar or citrus it’s like I’m burning my mouth and more sores appear. I had chronic diarrhea to the point of incontience sometimes and stomach pains nausea. Migraines then came horrible leg and hand feet cramping. Then joint pain. Sleeping problems vomiting and more recently very foul smelling gas. So I stopped eating all gluten and every symptom has gone away. If I accidentally eat gluten it comes back with a vengeance and more symptoms appear each time!!! It’s crazy it’s like the gluten is poisoning my body. This last exposer my ear was killing me and the lymph node behind my ear and my throat and a big canker on the side of my tongue. Anybody with any thoughts?? I’ve had biopsies and blood tests everything comes back normal I don’t get it. 
    • trents
      Autoimmune Reaction to SO many foods

      By trents · Posted

      I'm a little confused. In your second post you said, "but these symptoms have been ongoing for a long time before the pregnancy" while in your most recent post you say, "I was doing a lot better on the AIP diet. However, I was unable to do the full reintroduction process because I went off the AIP diet when I got pregnant and was experiences chronic nausea." CBC = Complete Blood Count. This is the typical bloodwork most people would have done routinely with an annual wellness checkup. I would include things like iron levels, various blood cell counts including reds and whites and other infection fighters. CMP = Complete Metabolic Panel. This would measure things like blood sugar, kidney and liver function, plasma proteins and various enzymes. Non cellular things that the body produces. Also typical of an annual wellness check. Have you tried cutting out dairy and oats? These two are the most common cross reactors in the celiac community. I know it must be tough trying to get adequate calories and nutrition when you are pregnant while at the same time eliminating foods that are good sources of those things.
    • Maura Gissen
      Autoimmune Reaction to SO many foods

      By Maura Gissen · Posted

      They did. I was doing a lot better on the AIP diet. However, I was unable to do the full reintroduction process because I went off the AIP diet when I got pregnant and was experiences chronic nausea. This is what makes me believe it's food related.  I do check all of my food products and supplements and I am very careful about them being gluten free and trying to stay away from corn starch etc. However, I am eating gluten free breads that sometimes have rice flour, yeast, etc. - I seem to do fine with these breads/bread products some days, but then am sick other days.  I have never really had any GI symptoms outside of bloating. My symptoms are dizziness, brain fog, and a general feeling of unwellness or malaise, sort of like when you're going to get the flu.  I have had a lot of bloodwork done over the last three years, but I don't recall doing the CBC, CMP, or a celiac-specific test recently. That's helpful so that could at least provide some insight to see if I'm still being exposed.  Do you see most individual with celiacs having to take a period of time away from even gluten free breads and other cross-reactive foods to let their guts heal? I'm not sure how restrictive to get with my diet again since it's so challenging. 
×
×
  • Create New...