Papa John's Pizza Unveils Gluten-Free Crust Made with Ancient Grains
Gluten-Free Crust Pilot Program Launches in Los Angeles, Phoenix, St. Louis, Houston and Nashville
Papa John’s International (NASDAQ: PZZA) continues to reinforce its commitment to BETTER INGREDIENTS. BETTER PIZZA. and providing consumers with quality menu options and “clean” ingredients by introducing another new pilot—Gluten-Free Crust made with Ancient Grains.
Papa John’s Gluten-Free Crust is made with Ancient Grains, specifically sorghum, teff, amaranth and quinoa, and is currently being tested in Papa John’s locations across Los Angeles, Phoenix, St. Louis, Houston and Nashville.
The new, never frozen Gluten-Free Crust made with Ancient Grains, showcases the brand’s unwavering commitment to have the highest quality ingredients among national pizza brands. The Papa John’s R&D team spent more than a year to develop the product with the goal of offering pizza fans a better tasting Gluten-Free pizza crust.
“This is something we’ve heard from our customers for some time, but we were never satisfied with the flavor profile of the gluten-free crusts options we tasted—that is until now,” said Sean Muldoon, Chief Ingredient Officer at Papa John’s. “At Papa John’s, we listen to our customers, and not only do they want to know where their food comes from but they are also concerned about what goes into their food. Or in this case, what is not included in their food: gluten.”
Papa John’s goal was to create a crust with some added benefits that stood out from the competition including a heartier flavor. Ancient Grains add a more robust texture and flavor to the Gluten-Free crust. In addition to the taste, the Ancient Grains are naturally gluten-free and higher in protein and fiber than other grains.
From an operations standpoint, Papa John’s employs procedures to prevent contact with gluten, and while the Ancient Grains gluten-free crust is prepared in a separate, gluten-free facility before being shipped to stores, it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process. Therefore, the brand does not recommend its Gluten-Free Crust made with Ancient Grains for customers with Celiac Disease or serious gluten intolerances.
With the introduction of Papa John’s Gluten-Free Crust made with Ancient Grains, and the recent announcement of the organic ingredients pilot program, the pizza maker continues to find new and exciting ways to expand and deliver on its BETTER INGREDIENTS. BETTER PIZZA. promise.
Papa John’s is the first national pizza delivery chain to announce the removal of the following ingredients across its entire food menu:
- Preservatives BHA and BHT
- Flavor enhancer MSG
- Cellulose and partially hydrogenated oils
- Artificial flavors and synthetic colors
- High fructose corn syrup
In 2016, the brand announced the elimination of artificial flavors and synthetic colors across its entire food menu. Last summer, the pizza brand also fully transitioned the chicken used in grilled chicken pizza toppings and poppers to be fed on a vegetarian diet and raised without human or animal antibiotics, and went completely cage-free with its eggs.
Pizza lovers in LA, Phoenix, St. Louis, Houston and Nashville can try a small, two-topping pizza on Gluten-Free Crust made with Ancient Grains for just $9.99. For more information regarding Papa John’s NEW Gluten-Free Crust made with Ancient Grains, please visit the frequently asked questions page on the Papa John’s website.
About Papa John’s
Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third-largest pizza delivery company. For 15 of the past 17 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John’s is the Official Pizza Sponsor of the National Football League, the Official Pizza of Major League Baseball and the Official Pizza Partner of the National Hot Rod Association (NHRA). For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.
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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
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I run a gluten free bakery and we use LorAnnOils products all gluten-free. From there we make our own sugar free icings with the flavors and colors using swerve confectionery sweetener or powdered xylitol and arrowroot.
I think it had something to do with a combination of your body fighting inflammation, and the ratios of magnesium, potassium, sodium, and vitamin C. Higher magnesium and sodium before bed helps to retain water though the night. Potassium and vitamin C cause you to keep going. Oddly enough any of these in high amounts leads to bottomless thirst…..I suck on sugar free xylitol mints and gum all day. Even got flavored kids toothpaste to discourage the binge urges.
This is from a post back in 2013. The only think I do now is Enzymedica Digest Spectrum and Acid Soothe after dinner so as not to get GERD problems at night. But here are the supplements that fixed it all.
Here is a link to the the original thread:
After about 5 yrs eating gluten free I developed massive food allergies to everything I ate. I had been following this forum for pretty much the entire time and noticed that alot of other people developed them also. Fortunately I have a great Dr. who did some tests and put me on some suppliments (over the counter) that solved it all. For any one who is interested but perhaps doesn’t have access to good Drs. or can’t afford the $1000 test here is what I started taking:
Allimax – contains Allicin is an organosulfur compound obtained from garlic 2x per day for 8 weeks.
Candibactin-BR – From (Company Name Removed – They Spammed This Forum and are Banned) ‘CandiBactin-BR provides extracts of herbs including berberine-containing plants to support healthy immune, detoxification, and elimination functions. Featuring berberine hydrochloride and extracts of Oregon grape and coptis roots, the formula encourages a healthy intestinal environment and supports detoxification function of the liver and gallbladder. A proprietary extract of Chinese herbs-including ginger, licorice, and skullcap-harmonize the action of the other herbs within the formula. Product Review as Follows: “I am using this in conjunction with other supplements to clear up a candida problem. Working well. I will keep this handy for maintenance once things are cleared up.”‘ 2x per day for 8 weeks.
Both of the above with food and Ok at the same time.
These were to wipe out bad yeast in my gut.
To be taken NOT with the above:
Ultra Bifidus DF – A probiotic supplement featuring a specially cultured, highly viable, pure strain of the beneficial bacteria, Bifidobacterium lactis. 1/2 tsp per day
Saccharomyces boulardii – From webMD “Saccharomyces boulardii is called a “probiotic,” a friendly organism that helps to fight off disease-causing organisms in the gut such as bacteria and yeast.” My dr. explained that it was a replacement for the bad yeast that the above were killing. From the NOW vitamin description. ”
Saccharomyces boulardii is a probiotic yeast that survives stomach acid and colonizes the intestinal tract. It promotes the health of the intestinal tract, helps to encourage a healthy gut flora balance.** Saccharomyces boulardii has also been shown to support proper gastrointestinal function during a disruption to the normal balance of gut flora.**
Manufactured by Now Foods.” 3x/day
I now just take a maintenance dose of Allimax and Candibactin BR. But I haven’t consulted with the Dr on this. It just seemed to me that when I dropped these completely I eventually started getting stomach aches again after eating. When I take them I’m fine will all foods except of course gluten. I ended up not continuing with the UltraBifidus DF or Saccharomyces Boulardii beyond the intial doses largely because I’m lazy and I like the Pearls probiotics and the Enzymedica Digest Spectrum because they are an easier form for me to take. I hope you get your problem cleared up. I wasn’t going to accept not being able to eat any dairy, eggs, some meats, some vegetables, some fruits etc. It would have been a very unhealthy and restricted diet long term.
I have never heard of night sweats being a symptom of diabetes but they can happen with undiagnosed Celiac or the newly diagnosed who have not yet healed. Celiac really screws up all your bodily functions and hormones are usually the first target….like thyroid disease. You are far too young for it to be menopause. But many people have complained about this symptom so give it some time as they may go away once you are feeling better and your body is working well again. I am glad you are seeing a nutritionist so hopefully, they will order a blood sugar test. I wouldn’t get all worked about diabetes, though. Sometimes all these symptoms are just from Celiac and they will eventually go away once your body starts healing. If I can heal well at my age, you will too!
You should get the full Celiac blood panel done. It includes the following tests: TTG IGA and IGG, DGP IGA and IGG, EMA, IGA. A positive on any one test combined with celiac evidence on the endoscopy = Celiac.
There are people here who only fail one of the tests you didn’t have.
If Celiac testing is complete and you still don’t have answers there’s nothing preventing you from going gluten free for several months to see if it helps.
Published at Wed, 19 Apr 2017 07:00:00 +0000