Podcast Episode 54: The Taste of Amazing Gluten-Free Pizza

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The latest episode of Hold The Gluten Podcast is now live!

Episode 54 “Pizza Pizza” Features:

  • Happy 4th Birthday Hold The Gluten!
  • Blair Raber, Celiac Disease Program at Children’s National Medical Center discusses the psychological impact of diagnosis
  • Vanessa’s trip to Italy gluten-free food options Pribios Pasta & Ciro and Sons
  • Domino’s Pizza NFCA Amber Designation disappointment
  • Chuck E. Cheese does gluten-free pizza right!
  • Maureen’s thanks to Scott’s gluten-free bread tip
  • Washington, DC Gluten-Free Expo – Friday, June 15th
  • What do YOU think of the HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

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And here is the direct download

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.

1 Comment

  1. Hey, glad to hear the advice gave you some ideas. The pancake approach is interesting. There’s someone I’ve read online (forget who off the top of my head) who was diagnosed at least as long ago as you were. She hated all the gluten free bread available at the time, so started making sandwiches with gluten free waffles. (I think Van’s if they were around that long ago.) Anything that works is great.

    We had only gotten our daughter to the point where she would eat sandwiches at all in her lunch about 2-3 years before she was diagnosed. (And I think the pressure of having a lunch somewhat more similar to others may have been a factor.) She’s always had eclectic, but pretty picky food tastes. Fortunately, she always hated food served at school, so that was never an issue with her. So it was a challenge finding an alternative she would eat.

    The Udi’s white sandwich bread (and specifically the white) must be pretty similar to other “kid-friendly” white sandwich breads. When I make food for picnics, trips to barton springs pool, summer musical, Shakespeare in the park, etc. Shannon normally takes non-gluten free friends along. And I usually make sandwiches for everyone. We don’t keep any non-gluten free bread in the house, so everyone gets her Udi’s bread. And her friends seem to like it just fine.

    Oh, and my daughter also likes the bread from King Arthur’s gluten free white bread mix for sandwiches. Those are the only two sandwich breads we’ve found (homemade, from a mix, or pre-made) that she’ll actually eat.

    Based on the timing of her lunch and her taste preferences, she likes the sandwiches made when from frozen bread that thaws but is still chilled. But the key point is that neither of those two breads need to be toasted. She hates toasted bread. You can thaw them the night before if that works better.

    Oh, and I mentioned peanut butter and jelly sandwiches. Shannon also likes peanut butter and nutella sandwiches. Don’t know if you want to mention that possibility to your daughter or not. [g]

    At any rate, good luck. Lunches and other social interaction around food will only get more challenging as your daughter heads into middle school and high school, but a good grounding now should help a lot.

    Also, I feature this podcast in my reflections on the psychological impact of a celiac disease diagnosis in a post I’ve written and scheduled for tomorrow (6/4). If you’re interested you can check it out. I also compare the Domino’s gluten free FAQ to Mr. Gatti’s FAQ (a large regional chain) and a few other thoughts.

    Keep podcasting!

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