RedBrick Goes Gluten-Free, Earns Approval from National Foundation for Celiac Awareness

January 21, 2011

RedBrick Goes Gluten-Free, Earns Approval from National Foundation for Celiac Awareness

Registered dietitian deems gluten-free crust and preparation protocols safe for celiacs.

Individuals with celiac disease or gluten intolerance can now enjoy gluten-free options at RedBrick Pizza. The restaurant chain has introduced a gluten-free crust and put new protocols in place to avoid cross-contamination.

While RedBrick Pizza does not maintain dedicated gluten-free facilities, staff members are trained to use separate prep and bake processes to keep contamination risks at bay. Restaurant Dietitian Darcie Ellyne, MS, RD, CDE, reviewed and approved the process on behalf of the National Foundation for Celiac Awareness (NFCA). Darcie completed gluten-free training through NFCA’s GREAT program. NFCA Director of Foodservice Beckee Moreland, who runs the GREAT program, reviewed Darcie’s report.

The gluten-free pizza is not only safe, but also a health-conscious option. According to RedBrick, each serving contains less sodium, calories and carbs than ordinary pizza.

To learn more about gluten-free training through GREAT, visit beyondceliac.org/GREAT

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