As per Gluten Intolerance Group, “GIG’s Gluten-Free Food Service Certification Program was proud to certify Pizza Hut for over four years and we applaud them for following the correct policies and procedures during this time period. As of May 25, 2019, Pizza Hut is no longer participating in the Gluten-Free Food Service Certification Program and GIG can no longer certify the safety of the restaurant for gluten-free guests. According to Pizza Hut’s website, while they continue to have a gluten-free pizza option (using a Certified GF UDI’s crust), Pizza Hut no longer recommends their gluten-free pizza for guests with celiac disease.”
If you’re like me, you woke up to news that yet ANOTHER fast-food chain is going gluten-free. And like me, you probably rolled your eyes and sighed. But this one….this one is different.
According to an article on USA TODAY, Pizza Hut’s offering is in partnership with Udi’s Gluten Free Foods — the largest gluten-free company in the world — and the Gluten Intolerance Group, a non-profit group that verifies safe, gluten-free food.”
Whoa – that’s right, you saw that right, verified by the Gluten Intolerance Group, the folks we love and trust that put out the GFCO certification that we look for on every package we grab at the grocery store. I spoke to them today on Twitter and they said, “we are super excited to bring this to the gluten-free community. Look for the press release by the end of this week!”
I know I know – most of you are probably screaming at your computer right now, “BUT THEY’RE NOT GOING TO DO IT RIGHT!!!!” Ah, but it (at least seems like) they are. According to this article on WKYC today, “The Udi’s gluten-free crust, as well as the cheese, marinara sauce and pepperoni, will be kept in a designated Gluten-Free Kit inside each restaurant. From there, every Pizza Hut Gluten-Free Pizza is to be baked fresh-to-order on parchment paper and delivered in a specially branded Udi’s Gluten-Free Pizza box. Also, all employees who make the Gluten-Free Pizza have been instructed to wear gloves and use a designated gluten-free pizza cutter.”
This. This is what I want to hear. Now tell me that they have a selection of all of the ingredients in a separate area, and I’m in. Oh, and maybe partner with Daiya cheese too – because dairy and I are having a fight right now.
I can’t wait to hear what test markets this is going into, and more details from GFCO later this week. Until then, I’m really excited about this movement for safe food for the celiac community, and not just another brand on the gluten-free bandwagon not doing it right.