I received an email from my Dad this morning, which read, “Good news and bad news. Dominos announced (USA Today) that it will begin delivering gluten free pizza. The bad news is that it will be baked in ovens that were used to bake the regular pizzas. So it won’t help you right now but it is a step in the right direction. Now that they have taken the first step, they may recognize the need for separate ovens down the road.”
I can understand why some people think it’s a step in the right direction, but it is a very dangerous step. Why? Sure, there’s a disclaimer with it now, but how often do you think that disclaimer is going to be provided down the road? I’ve read articles and comments about this all day, and in my opinion, it’s just a bad move.
Domino’s? If you can’t do it right, don’t do it at all. All you’re going to do is make the GF fad people (who can eat gluten without issues) happy, and piss off those of us who really need to be gluten free for our own health and safety. A tiny, tiny trace of gluten will have repercussions of a year or longer for me, between the gut and the skin reactions.
What I find even more appalling is that the NFCA (National Foundation for Celiac Awareness) worked with Domino’s on this, and then advertised it! I’m glad my blog never got listed with them, because if they think that advertising Domino’s for their half-assed attempt was a good idea, then to them I say, my respect for you has plummeted. You’re going to confuse and hurt more people than you will help. This pizza is NOT safe! Do not eat it! Do not give it a chance. This isn’t like the Mellow Mushroom where the dough comes pre-made and they use cornmeal to keep it from sticking. Ever been in a Domino’s? Flour abounds. I’ve also read several comments from Domino’s workers today, who state that shared ovens aren’t the only thing being shared between gluten and gluten free pizzas. Think trays, pizza cutters, toppings, and more. I can’t even find anything that indicates that Domino’s knows that some toppings may not be safe (although, frankly, it doesn’t appear they would particularly care).
Think the flour won’t bother you if you don’t eat the gluten-full pizza? Think again. Even if they were baking it in safe ovens, wheat flour particles get into the air … and onto everything. I learned this the hard way. I love Dunkin Donuts coffee, so when friends wanted to go there, I’d go and just get coffee. I kept getting sick, and I didn’t understand why. We got ground DD coffee from the grocery store, and it never bothered me. Then I realized…. they’re making the donuts in the back. There’s flour everywhere… yes, even on their cups, which was then leaving little traces of gluten-flour behind in the coffee, the cups, everything. The coffee wasn’t the culprit, it was the flour traces everywhere. I wouldn’t expect Domino’s to be any different.
Would I eat Domino’s if they did it 100% right? Probably not that often. I remember their pizza as being pretty darn greasy. However, it would be great to have another place to be able to eat it. Especially on road trips. Pizza is fast and it is good hot or cold. But if they did everything right, I would definitely give them a chance. All they’re doing now is creating more work for those of us who truly have to live gluten free, and have a hard enough time explaining what we can and can’t eat to friends, family, coworkers, and so forth.
Do you remember when Snyder’s tried to offer us gluten free pretzels without worrying about if they were safe or not? The GF community rebelled against their trying to “cash in”. End result? Tasty pretzels which are certified gluten free. I don’t remember any big GF or CD associations backing Snyder’s on their first and failed attempt, and they shouldn’t be doing so for Domino’s either. If we want Domino’s to do it right, we need to tell them, and fast. Go here to do just that. If you send them a letter, I’d love to hear what you write and what response you get back! Please share in comments.
So, thanks for nothing, Domino’s.