Offering Gluten Free Pizza Crust? Make Sure It’s Gluten Free!
So you’ve ordered your gluten free pizza crust and your gluten free pizza shell, and you’re all ready to offer gluten free products to your customers. Or are you? Some restaurants have offered gluten free pizza, only to later have customers with celiac disease later report that their pizza made them sick. So how does this happen when all the proper precautions were taken?
Usually, it’s because all of the proper precautions were not taken in the preparation of the dough. When crust that is gluten free is delivered to you, it will in fact be completely gluten free. However when you slap it down on the counter and roll it out in the same area where you prepare all the other non-gluten-free crust, some of that gluten is bound to get into the crust that was once gluten free. This cross-contamination, even though on such a small scale, is enough to interfere with a person’s digestion system, should they be suffering from celiac disease.
When you want to offer your customers truly gluten free products, make sure that there are two different areas to prepare crust that is gluten-free and a separate area to prepare crust that contains gluten. These areas must be completely separate from each other, and using different dishes and utensils in the different areas is also a must.
Also remember that when preparing different types of crusts, especially those that are gluten-free, that you thoroughly wash your hands when moving from one type of crust to another – so that the gluten can’t travel through your hands, either.