The crust is made with ancient grains, specifically sorghum, teff, amaranth and quinoa, and is currently being tested in Papa John’s locations across Los Angeles, Phoenix, St. Louis, Houston and Nashville.
The Papa John’s R&D team spent more than a year to develop the product with the goal of offering pizza fans a better tasting Gluten-Free pizza crust, the company said in a news release.
“This is something we’ve heard from our customers for some time, but we were never satisfied with the flavor profile of the gluten-free crusts options we tasted – that is until now,” said Sean Muldoon, chief ingredient officer. “At Papa John’s, we listen to our customers, and not only do they want to know where their food comes from but they are also concerned about what goes into their food. Or in this case, what is not included in their food: gluten.”
Papa John's said it employs procedures to prevent contact with gluten, and while the Ancient Grains gluten-free crust is prepared in a separate, gluten-free facility before being shipped to stores, it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process.
Papa John’s launches ancient grains gluten-free crust in U.S.
Louisville, KY – Papa John’s International has introduced a gluten-free crust made with ancient grains.
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