At long last, a true gluten-free pizza seems to be available at a restaurant -- at Chuck E. Cheese's, of all places. The pizza remains in a factory-sealed bag, until the bag is opened at a customer's table, where it is sliced with a new, disposable cutter. I don't know if this is available nationally yet, but it appears to be safe.
Many other restaurants are beginning to go to great lengths to insure safe food for customers with food sensitivities. Check out the policies of some of the restaurants described in the article at the link below.
Of course, the restaurants mentioned in that quote may not be suitable for most of us, since most of us can't safely eat cheese, but maybe the no-wheat-flour concept will catch on at other restaurants. And, of course, some of us have to avoid corn, but we all have to customize our own list of safe restaurants."We eliminated flour completely from our kitchen—we use cornstarch today," says Shane Schaibly, executive chef for Front Burner Brands, which owns the Melting Pot and other restaurants. A few individual Melting Pot outlets serve gluten-free bread from local bakeries. But for the most part, Chef Schaibly says the chain relies on foods that are naturally gluten-free.
http://online.wsj.com/article/SB1000142 ... 37748.html
In general, though, it appears that a lot of restaurants are serious about providing a safe and enjoyable dining experience for patrons who have food sensitivities.
Tex
