Panera reveals gluten-free bread plans for celiac disease customers

Lana Bandoim's picture
Panera gluten-free bread

Panera has revealed it is working on creating new gluten-free bread that will be available next year. It plans to start with rosemary focaccia rolls in Detroit and expand the products to other restaurants. By the middle of next year, Panera hopes the rosemary focaccia rolls will be available across the nation.

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Panera shares that it is trying to create gluten-free bread that actually tastes good. The company uses white sorghum flour to make the new rosemary focaccia rolls and covers them in sprouted grains. Olive oil is also a big part of the recipe, and the roll will cost $1. However, Panera hesitates to call the rosemary focaccia rolls gluten-free and labels them as gluten-conscious. It mentions that the rolls are made with gluten-free ingredients in a gluten-free facility, but the risk of cross-contamination inside the restaurant is high.

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If you have celiac disease or gluten sensitivities, then you may be wondering if the new rosemary focaccia rolls are safe. Panera is careful to label the rolls as gluten-conscious and reminds customers that contamination is possible inside the restaurant. It does not appear that Panera has plans to keep the rolls in a separate area that would reduce the risk of cross-contamination. Instead, the rolls will probably be available on display cases that have wheat bread, rolls and other products.

Panera currently has a menu that lists several items without gluten. It points out, “With all that fresh bread, it’s just impossible for us to guarantee that any of our items have not come into contact with gluten in the bakery-cafe environment or in the supply chain, but if you want to avoid gluten and do not have celiac disease, a heightened gluten sensitivity or a wheat allergy (in which case you should check with your doctor), these options might be just what you’re looking for.”

Read more about celiac disease:
Doctors ignore proper celiac disease diagnosis and care
Celiac disease tripled in children in last 20 years

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