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

Zio's Italian Restaurant - Springfield, Mo

bbuster

By bbuster
in Gluten-Free Restaurants

Recommended Posts

bbuster Explorer
bbuster
Posted

I sent Zio's a comment asking if they had gluten-free pizza or were planning to.

I was excited to get this response from their regional manager (Tulsa, OK)

We most certainly do have a Gluten Free Menu available... I have attached a copy for you. I would also like to share that we are currently testing gluten free pasta that will allow us to serve a number of our signature dishes as they were intended yet completely gluten free. I will send you an email update once we have finalized our choices.

I take this menu very seriously as my son also requires a gluten free diet. We look forward to seeing you soon.

He attached a gluten-free menu that had quite a few things on it, mostly served over vegetables or spinach instead of pasta.

But it did not include pizza. So I sent a polite response, thanking him for the info and promising to share it with our local Celiac Support Group and also a chat forum (you guys), and I also said that they should really consider doing pizza as well. We found a place in Kansas City that has it, and every time we visit the in-laws we go there, usually everyone, which is a party of 12 or so.

He responded back right away as follows:

We had not previously considered the pizza option (really just didn't think of it?) and recently I received another email from a guest expressing interest. I am currently researching the information as we speak... please let me know the name of the restaurant that carries the gluten free dough if you have an opportunity.

I am excited to hear that you will spread the word-- I hope to have a great updated menu before August and I will absolutely send it your way! Thanks again for the feedback.

I emailed back and shared a little personal information - that pizza was my son's favorite food, that our family used to eat at Zio's a lot before my son was diagnosed (and both kids always ate pizza every time), that my son didn't go to his 8th grade graduation lunch because it was at Zio's, and that it was a great business opportunity. I told him the place we go to is Waldo's and gave him a little info on that.

Less than an hour later, I got this email response.

After emailing you, I was on the phone with our COO, and brought up the discussion as he and I have had a number of conversations on the subject in the past.

He contacted some of our distributors to get to work on the pizza dough-- if we can add this to our Gluten Free Menu, we can have a number of our appetizers available along with the pizzas.

I'll follow-up when I have more information.

My only response to that was "Bless you! and keep me posted."

I am so thrilled - just wanted to share with everyone! I don't know how far-reaching the outcome will be, but if they want to do a test market in Springfield, I promise to support and promote it all I can!

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

I love Waldo pizza. They get their dough from Olivia's Oven, a local gluten-free baker. I love going there because they have 4 or 5 gluten-free beers and they act like they have heard of gluten-free before. :P

luvs2eat Collaborator
luvs2eat
Posted

That's great news! We're 2 hours south of Springfield, MO, and would absolutely go there occasionally!!

Archived

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

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


  • Member Statistics

    • Total Members
      127,793
    • Most Online (within 30 mins)
      7,748
    Oli1904
    Newest Member
    Oli1904
    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

    • Jordan23
      Potato Intolerance

      By Jordan23 · Posted

      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
×
×
  • Create New...