Re: How does GF pizza stay GF?

[Guest guest]

I don't know about anybody else, but at Rustica the crusts are bought

pre-made from a GF bakery (in one case Mariposa) and then topped in a

different area and baked on their own stone.

Sadly for me the service at Rustica has gone way downhill this year

and I no longer trust them to be forthright about toppings and such,

but this one way to do it. Risotteria in NY has separate kitchens, one

GF, one gluten-y.

>

> All this talk about gf pizza's extra cost in regular pizza parlors,

and the

> main thing I would be concerned about if I actually ate one is how

the gf

> pizza is kept uncontaminated with wheat flour. I've never been in a

pizza place

> that doesn't have flour flying all over the place. Maybe they make

the gf flour

> in a separate facility or at a different time than the non gf stuff,

but how

> do they keep the non gf flour from landing on it? And do they bake

it in the

> same oven?

>

> My local grocery store has an in-house bakery, and the owner pointed

out to

> me that everything in the store has a light coating of flour on it. . .

>

>

>

>

> **************

> It's only a deal if it's where you want to go. Find your travel

> deal here.

>

> (http://information.travel.aol.com/deals?ncid=aoltrv00050000000047)

>

[Guest guest]

Risotteria is a great place! Miss it!

From: [mailto: ] On Behalf Of Elonwy

Sent: Wednesday, August 27, 2008

1:58 PM

Subject: [ ] Re: How

does GF pizza stay GF?

I don't know about anybody else, but at Rustica the crusts are bought

pre-made from a GF bakery (in one case Mariposa) and then topped in a

different area and baked on their own stone.

Sadly for me the service at Rustica has gone way downhill this year

and I no longer trust them to be forthright about toppings and such,

but this one way to do it. Risotteria in NY has separate kitchens, one

GF, one gluten-y.

[Guest guest]

I called the one place in Pleasant Hill that was supposed to have GF pizzas. They informed me that they follow very strict cross-contamination guidelines, which entailed:Making the pizza on a GF surface, using GF utensils and then putting it in the same oven as the other pizzas......

So clearly, it has yet to be a perfected science. I haven't eaten there, as I have no idea how it being in the same oven that hundreds of other REG pizzas have been in - is a good thing.

On Wed, Aug 27, 2008 at 1:23 PM, <TrVerb@...> wrote:

All this talk about gf pizza's extra cost in regular pizza parlors, and the main thing I would be concerned about if I actually ate one is how the gf pizza is kept uncontaminated with wheat flour. I've never been in a pizza place that doesn't have flour flying all over the place. Maybe they make the gf flour in a separate facility or at a different time than the non gf stuff, but how do they keep the non gf flour from landing on it? And do they bake it in the same oven?

My local grocery store has an in-house bakery, and the owner pointed out to me that everything in the store has a light coating of flour on it. . .

**************It's only a deal if it's where you want to go. Find your travel deal here. (http://information.travel.aol.com/deals?ncid=aoltrv00050000000047)

[Guest guest]

I had one at Peninni's in Moraga last weekend. No problems here, and it was really good. -- Sent from Joe's iPhonehttp://sanbeiji.comOn Aug 27, 2008, at 8:07 PM, "Crystal Brown" <CiZella@...> wrote:

I called the one place in Pleasant Hill that was supposed to have GF pizzas. They informed me that they follow very strict cross-contamination guidelines, which entailed:Making the pizza on a GF surface, using GF utensils and then putting it in the same oven as the other pizzas......

So clearly, it has yet to be a perfected science. I haven't eaten there, as I have no idea how it being in the same oven that hundreds of other REG pizzas have been in - is a good thing.

On Wed, Aug 27, 2008 at 1:23 PM, <TrVerb@...> wrote:

All this talk about gf pizza's extra cost in regular pizza parlors, and the main thing I would be concerned about if I actually ate one is how the gf pizza is kept uncontaminated with wheat flour. I've never been in a pizza place that doesn't have flour flying all over the place. Maybe they make the gf flour in a separate facility or at a different time than the non gf stuff, but how do they keep the non gf flour from landing on it? And do they bake it in the same oven?

My local grocery store has an in-house bakery, and the owner pointed out to me that everything in the store has a light coating of flour on it. . .

**************It's only a deal if it's where you want to go. Find your travel deal here. (http://information.travel.aol.com/deals?ncid=aoltrv00050000000047)

[Guest guest]

Hey Joe,I believe you sent me a review... Possibly... via Yelp? You may know me as Zella...I definitely want to try Peninni's. This other place was called DeVino's.. It sounds like they're trying, but just not all the way there - yet.

On Wed, Aug 27, 2008 at 8:30 PM, Joe <joelewis@...> wrote:

I had one at Peninni's in Moraga last weekend. No problems here, and it was really good. -- Sent from Joe's iPhonehttp://sanbeiji.com

On Aug 27, 2008, at 8:07 PM, " Crystal Brown " <CiZella@...> wrote:

I called the one place in Pleasant Hill that was supposed to have GF pizzas. They informed me that they follow very strict cross-contamination guidelines, which entailed:Making the pizza on a GF surface, using GF utensils and then putting it in the same oven as the other pizzas......

So clearly, it has yet to be a perfected science. I haven't eaten there, as I have no idea how it being in the same oven that hundreds of other REG pizzas have been in - is a good thing.

On Wed, Aug 27, 2008 at 1:23 PM, <TrVerb@...> wrote:

All this talk about gf pizza's extra cost in regular pizza parlors, and the main thing I would be concerned about if I actually ate one is how the gf pizza is kept uncontaminated with wheat flour. I've never been in a pizza place that doesn't have flour flying all over the place. Maybe they make the gf flour in a separate facility or at a different time than the non gf stuff, but how do they keep the non gf flour from landing on it? And do they bake it in the same oven?

My local grocery store has an in-house bakery, and the owner pointed out to me that everything in the store has a light coating of flour on it. . .

**************It's only a deal if it's where you want to go. Find your travel deal here. (http://information.travel.aol.com/deals?ncid=aoltrv00050000000047)

[Guest guest]

On Wed, Aug 27, 2008 at 8:44 PM, Crystal Brown <CiZella@...> wrote:

> Hey Joe,

>

> I believe you sent me a review... Possibly... via Yelp? You may know me as

> Zella...

> I definitely want to try Peninni's. This other place was called DeVino's..

> It sounds like they're trying, but just not all the way there - yet.

Hey Zella! Yes I did post that to Yelp and sent you the link.

They did a good job at Peninni's, and they were all pretty psyched

about their offering. There was indeed opportunity for cross

contamination as with any restaurant, but they seem to be successful

in minimizing the risk because I made it out of there just fine. The

person who made the pizza came out to describe the precautions he

took, and he checked back later to see if I was still alive. (I was.)

If anyone would like to see the review in question:

http://www.yelp.com/biz/penninis-ristorante-italiano-moraga and cross

posted at my blog at http://www.sanbeiji.com/archives/905 with a

photograph of the evidence...

--

Joe

http://sanbeiji.com/

[Guest guest]

Hey Joe!Awesome to hear. I look forward to giving it a shot! That's great the person who made the pizza came and checked on you.. I guess if you had disappeared to the bathroom or fallen on the floor - that may have been a dead give away.

Joe, have you tried Mariposa Cafe in Oakland? I haven't been on Yelp in a while, so I am not sure who has been where, etc. Thanks for sending me the review, made me hungry reading it!

On Wed, Aug 27, 2008 at 8:58 PM, Joe <joelewis@...> wrote:

On Wed, Aug 27, 2008 at 8:44 PM, Crystal Brown <CiZella@...> wrote:

> Hey Joe,

>

> I believe you sent me a review... Possibly... via Yelp? You may know me as

> Zella...

> I definitely want to try Peninni's. This other place was called DeVino's..

> It sounds like they're trying, but just not all the way there - yet.

Hey Zella! Yes I did post that to Yelp and sent you the link.

They did a good job at Peninni's, and they were all pretty psyched

about their offering. There was indeed opportunity for cross

contamination as with any restaurant, but they seem to be successful

in minimizing the risk because I made it out of there just fine. The

person who made the pizza came out to describe the precautions he

took, and he checked back later to see if I was still alive. (I was.)

If anyone would like to see the review in question:

http://www.yelp.com/biz/penninis-ristorante-italiano-moraga and cross

posted at my blog at http://www.sanbeiji.com/archives/905 with a

photograph of the evidence...

--

Joe

http://sanbeiji.com/

[Guest guest]

On Wed, Aug 27, 2008 at 9:02 PM, Crystal Brown <CiZella@...> wrote:

> Joe, have you tried Mariposa Cafe in Oakland? I haven't been on Yelp in a

> while, so I am not sure who has been where, etc.

I love Mariposa. I stop in there now and then on Sunday mornings for

coffee and a bagel, and to stock up on goodies. My favorites are the

poppyseed bagels and the blueberry muffins. I should probably do a

yelp writeup of that place as well. Seamaiden who is also on this list

did an excellent writeup a while back at her site at bookofyum.com.

The little wine shop next door also carries Green's GF Beers, which

are excellent.

--

Joe

http://sanbeiji.com/

[Guest guest]

Thanks for GF beer tip. We sat in front of the wine place, but didn't have a chance to go inside. I love the garlic bagel and the loaf of bread - so delicious. The bread reminds me of the regular stuff (almost). The chocolate chip cookies were yummy too. No dairy, which was an additional bonus. I can't wait to go back.

On Wed, Aug 27, 2008 at 9:39 PM, Joe <joelewis@...> wrote:

On Wed, Aug 27, 2008 at 9:02 PM, Crystal Brown <CiZella@...> wrote:

> Joe, have you tried Mariposa Cafe in Oakland? I haven't been on Yelp in a

> while, so I am not sure who has been where, etc.

I love Mariposa. I stop in there now and then on Sunday mornings for

coffee and a bagel, and to stock up on goodies. My favorites are the

poppyseed bagels and the blueberry muffins. I should probably do a

yelp writeup of that place as well. Seamaiden who is also on this list

did an excellent writeup a while back at her site at bookofyum.com.

The little wine shop next door also carries Green's GF Beers, which

are excellent.

--

Joe

http://sanbeiji.com/

[Guest guest]

Hi Crystal and all,

I told the group last week I would try Davino's in Pleasant Hill . . I think the one you mentioned.Sorry I did not follow through, but I decided not to for now because of the possible contamination in the oven.

Has anyone had a good experience there yet?

I went to Chevy's last week and carefully ordered including talking to the Manager. I was not sure if I was glutened but reacted to something. I had shrimp and margaritas. Sometimes that by itself bothers me. I am so sensitive that it is sometimes hard to know if I was actually glutened or it was just an allergy.

Best wishes,

Sue T

[Guest guest]

I'm going to be checking out Amici's since I'll be out that way this

weekend. I had a phone conversation with them, and they seemed really

knowledgable about CC, and were clear on what toppings are not GF (the

fried eggplant and the beef meatballs). I'll let you guys know how it

goes.

[Guest guest]

Hi All,

Well I decided to order a pizza at Divino's last night . . .it was delicious and no problems so far. I would recommend to try one if you want to pay the $20+ for a small pizza. It was what I would consider larger than a regular small pizza.

Best wishes,

Sue T

[Guest guest]

So I got three pizza's from Amici's in Dublin on Sunday. Called in for

pick up, person on the phone was very helpful and aware of GF issues.

When I went to pick them up, the guy grabbing them for me said " Wait

let me go wash my hands I was in the other area " then went and washed

his hands before pulling my pizzas out of the warming oven.

I also did not get sick, and I am on the uber sensitive end of the

spectrum. The other thing I liked about it is its New York Style

Pizza, so the crust is really thin and crunchy (they will cook it

lighter if you ask). I have always been a fan of thin crust pizza. (To

me the crust is merely a vehicle for delicious toppings )

So they get a serious thumbs up in my book.