CA Pizza Kitchen GF (NOT)

JLH · Post by **JLH** » Mon Jul 25, 2011 3:26 pm

http://glutenforpunishment.com/2011/07/ ... ds-public/

sarkin · Post by **sarkin** » Mon Jul 25, 2011 3:58 pm

Ah, the ever-perfect union of greed and stupidity. (Who's better at reading the fine print than the GF folks??? - especially if I were going to blog about something, you can bet I'd put on my label-reading glasses first.)

"Hey, I hear there's a gluten-free fad!" "Great, let's get right on that!" "Cool!" "Hey, I just learned that to be gluten-free, something has to be without gluten - like, actually not have gluten IN it!" "Oooooh.... hang on, I'll write a disclaimer."

I love it when these sorts of things come with their own built-in punishment. It's nice to see what goes around come back around promptly.

Thanks for this, Joan,

Sara

MaggieRedwings · Post by **MaggieRedwings** » Tue Jul 26, 2011 4:45 am

Well that really stinks! Don't say it unless you can do it!

Luckily, I have a pizza restaurant by me with a dedicated oven for GF Pizza - the owner's wife is a celiac - and they have a separate area and tools to make the pizza. I have never had any reaction to their pizza and they go over the top trying to keep things safe.

Love, Maggie

Zizzle · Post by **Zizzle** » Tue Jul 26, 2011 9:30 am

Our local celiac listserve had several people complaining of being sickened by CPK's "GF" pizza. I agree with the commenter on this article who said:

I am not scared by gluten-free food from kitchens that are not totally gluten-free, but pizza is one area where I have been scared to try gluten-free options.

There is so much flour and gluten blowing about in pizza prep, I think it's virtually impossible to prevent cross-contamination. I've had two GF/cheese-free pizzas in my area, and got a little sick from both of them. It's just not worth it!!

I love PF Changs, even though I was once served the non-GF lettuce wraps. I should have known because it didn't come out on the different GF plate. I think their plate idea is brilliant.
Someone should make special GF plates and sell (or give them) to restaurants, so celiac diners know food is safe when it's served on the special GF plate. It would also remind kitchen and waitstaff to be more careful around that entree.