One of our best features at Uncle Maddio’s is our variety of options and ability to appeal to customers with dietary needs and requests of all varieties. Our vegetarian guests love our Simply Veggie Pizza, while our carnivore guests can’t get enough of The Big Max. Everyone in between seems to enjoy just creating their own miniature masterpiece with a ‘Create-Your-Own’ Pizza.
What about our Gluten-free guests? So many restaurant patrons have run into this problem on a recurring basis: I can order a partially dissected flavorless tumbleweed or I can spend a small fortune…or both!
Gluten-free eating can be a challenge, especially in the beginning. Whether you’re just learning to eat gluten-free, or trying to discover gluten-free “friendly” establishments; finding that balance can be a struggle.
Fortunately, we have a solution for such a struggle.
Our Gluten-free options bring the same quality we use in our traditional pizzas but without having the outrageous costs associated with many of our competitors.
What exactly is Gluten?
For those of you unfamiliar, a lot of the food you know and love is naturally gluten-free.
A lot of different cheeses, veggies, and some meats are all gluten free. You don’t have to relegate yourself to a bland routine for every meal – there can be flavor involved!
More specifically: Gluten is the elastic protein found predominantly in wheat, rye, and barley. The elasticity trait in gluten is why sourdough bread holds together so nicely and why so many of those bagels at the office are so doughy.
Think of gluten as the wheat, rye, and barley “glue”. In fact, gluten actually derives from the Latin word directly meaning “glue”.
When a guest orders a gluten-free pizza at Uncle Maddio’s, we make every effort to avoid cross-contamination. Cutting boards are immediately wiped down. Hands are re-washed. Gloves are changed. Our gluten-free dough is stored and prepared separately from our traditional and wheat dough.
These and other types of precautions might seem insignificant, but they are necessary to avoid even the slightest cross-contamination.
Most cross-contamination in the kitchen at home occurs on wood surfaces: wooden cutting boards, wooden rolling pins, wooden salad bowls, wooden utensils, etc. The wood traps the gluten and before you know it, you and your gluten-intolerant guest have just ingested exactly what you were trying so hard to avoid ingesting. In restaurants, cutting boards are typically the guiltiest party. Scooping floor and gluten free flour with the same measuring cup is also a big no-no! This goes for boiling pasta and vegetables using the same water as well.
Knowing these simple provisions can mean the difference not just in a person’s dining experience, but in their health and well-being too!
Uncle Maddio’s gluten free pizza allows you to enjoy going out to dinner and not worry about cost…or flavor…or inconvenience. Everyone in your party can order what they want according to their dietary needs and particular taste. We’ll take care of the rest!