<<Disclaimer: Verify this information before applying it to your situation.>>


Here's a new celiac newsletter.  http://www.glutenfreeguidebook.com/

It has good sections for travel.  Here's today's mailing:

      Good News for Canadian Pizza Fans 

      Posted: 13 Jun 2008 10:19 AM CDT

      When the Canadian chain Pizza Pizza announced in March that they were introducing gluten-free pizza dough in a pilot program at 50 of their locations around Toronto, people took notice. Not only did the news hit the blogosphere - on Toronto Celiac and other websites - but the Toronto Star reported the story as well.

      Here's an update: the response to the gluten-free pizzas was so overwhelmingly positive that Pizza Pizza has expanded the program. All 531 of the company's locations (in Quebec, Ontario, Saskatchewan, Alberta, and British Columbia) now offer gluten-free crusts. I've finally tasted the pizza for myself, I can understand why it's become so popular. Made from rice flour, potato starch, water, non-hydrogenated canola oil, sugar, salt, methylcellouse, yeast, and monoglyerides, it's crispy, it's delicious, and it holds up well even when reheated.

      There are a couple of things to watch for when ordering this pizza. The most important is that not all of the toppings are gluten-free. Want pepperoni with it? Then ask for the New York-style pepperoni, which is celiac-safe, instead of the standard "classic" pepperoni, which contains wheat. The gluten-free crust is currently available only in a medium pizza, which will feed two people, and there's an additional $3.25 charge for it. But this is a great option for pizza-lovers on a gluten-free diet - and the ready-in-20-minutes-or-it's-free rule still applies.




     

* Send administrative questions to mailto:[log in to unmask] *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC