Poll: New Information - Would You Eat Domino’s Gluten-Free Pizza?
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Jun 2 2012

Poll: New Information – Would You Eat Domino’s Gluten-Free Pizza?

Yesterday I learned that CeliAct took the Domino’s Pizza gluten-free debacle a step further and had some samples tested for the presence of gluten by an acclaimed lab.  Read below for more information:

The Domino’s Gluten-Free Lab Test

Since we sell supplements specifically for people with celiac disease, making sure that our supplements are gluten-free is the most important step we take in producing CeliAct. For that reason, we use a lab that tests down to a sensitivity of 3 parts per million (ppm). To put that into context, the Gluten-Free Certification Organization (GFCO) tests down to a sensitivity of 10 ppm. World leading celiac experts, including Dr. Fasano, have suggested that the FDA use a threshold of 20 ppm to conclude that a food is gluten-free or not.

We decided that one pizza was not enough. To get more representative results, we tested Domino’s gluten-free pizzas from 3 different cities across the United States. Pizzas from New Orleans, Boston and Washington, DC were used for the test.

Once at the lab, each pizza was homogenized (think high-grade food processor) to ensure that the whole pizza was tested, and not just any small piece.

The Results of the Domino’s Gluten-Free Lab Test

  • New Orleans: Undetectable (less than 3 ppm)
  • Boston: Undetectable (less than 3 ppm)
  • Washington, DC: 7 ppm

Keep in mind that Domino’s has over 5,000 locations and the tests mentioned above sampled gluten-free pizza from 3 of those locations.

Last month I asked if you would be willing to order Domino’s Gluten-Free Pizza right after all of the initial information came out.  Now that the some samples of pizza have been tested in a lab, does this change how you feel?  Please participate in the poll below and feel free to discuss your thoughts in the comments section.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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  • http://elegantlyglutenfree.com Pat @ Elegantly, Gluten-Free

    This is encouraging to see that the highest result of the three tested was 7 ppm. So, after initially saying, “No way!” I might now say, “Possibly.”

    • http://glutenfreeislife.com/ Kimberly Bouldin

      That is how I feel now.

  • marisa h

    Were the pizzas tested before or after being prepared, sliced, and boxed for customers? I have no doubt they are gluten free from the manufacturer, but being prepared somewhere flour is flying seems sketchy to me.

  • Dawn

    I would need more information. If the Domino’s locations knew in advance that the pizza was going to be tested then they would have taken extra steps to prevent cross contamination. I can not get anyone at CeliAct to answer that question for me. Maybe you can.

    • http://www.gigofatlanta.com Jennifer D. Harris

      It says on their blog that Domino’s did not know about the test in advance

      • http://glutenfreeislife.com/ Kimberly Bouldin

        Thanks for answering this, Jennifer.

  • Barb

    That would be like playing Russian roulette. You never know when the one you might get would be seriously polluted. Why would I take chances with my health when I was sick for over 30 years before my diagnosis?

    • http://glutenfreeislife.com/ Kimberly Bouldin

      Barb,

      That is a valid point.

      I think that unless we eat at 100% gluten-free establishments, we are taking chances.

      Kim

  • Laura

    My son manages a Dominos, and since he knows what and how I need to prepare my food to be gluten free, he knows how to make them correctly. He brought me home one the other night…and I have to say…it was the best gluten free pizza I have EVER had! I am would be hesitant if I did not talk to the store to know their individual process…and how much they really knew about making them gluten free…but since my son works at this one and made it ….I knew I was good. It really was the BEST I have had!

    • http://glutenfreeislife.com/ Kimberly Bouldin

      Laura,

      That sounds like a wonderful set up! :) So glad that you have the inside info and can enjoy the pizza.

      Kim

  • Kim

    Absolutely not. When you put it out there that your “gluten free pizza” isn’t safe for people with celiac’s disease. – which are the people that need it gluten free it defeats the point. To me it’s like they jumped on the “gluten free hipster train” without actually caring about being really gluten free which makes me mad.