In 2004, the owner discovered his own gluten intolerance and embarked on a gluten free lifestyle quest. Having already established Pie, he brought his gluten free life into the restaurant, sharing gluten free beers, sandwiches, desserts, and – you guessed it: pizza – with his customers. Pie is now a food haven for the growing gluten free community.

HOW DO WE DO IT?

Our employees are all gluten free savvy, and always practice extreme consideration with our gluten-intolerant customers. We want people to feel comfortable here at Pie, to feel welcomed and confident that they’ll be eating pizza that is both delicious and safe.
Our gluten free dough is made off-site at a gluten free facility to decrease the possibility of cross-contamination from our other pies. Our gluten free dough contains rice flour, filtered water, tapioca starch, potato starch, organic extra virgin olive oil, organic soy flour, yeast, cornstarch, and eggs.
At Pie, our standard procedures follow a very strict protocol in regards to cleaning, utensil use, and storage. The crusts are stored in separate fridges, and all utensils are also stored separately.
All of that said, though we take every precaution against it, there is still a possibility of cross-contamination that could pose a problem for our customers with particularly severe allergies/intolerance. We want to provide you with as much knowledge of our operations as possible so that you can make an informed decision about eating with us.

SO WHAT’S “GLUTEN FREE” MEAN IN THE FIRST PLACE?

People who need to eat gluten free cannot ingest gluten, a protein found in grains. Gluten is what gives pizza, bread, and other baked goods their tender, chewy texture. Most grains contain some form of gluten; gluten free people have trouble with the glutens found in wheat, barley, rye and – for some people – oats.

OH, SO YOU’RE TALKING ABOUT CELIAC DISEASE?

Not everyone on a gluten free diet has celiac disease, though everyone with celiac disease is gluten-intolerant. (“Intolerance” is different from “allergy”, but the treatment is the same for both: no gluten for you!) There are some people who can eat barley, rye, and oats; they have a wheat allergy or intolerance.

Yes, it’s a little confusing, even for people who’ve been doing this a long time. Whether it’s an allergy, intolerance, or disease, what’s important is eating a gluten free diet.

FEEL LIKE CRAP? THINKING YOU MAY BE INTOLERANT?

Symptoms vary widely. Some people have gastrointestinal (GI) issues because of gluten, such as:
Bloating and gas
Diarrhea and/or constipation
Gastric reflux or heartburn
Why, yes, that does sound unpleasant, doesn’t it? Those are often considered the “classic” symptoms. Some people are surprised to find that gluten-intolerance can also lead to:
Tiredness, exhaustion, lethargy, and weakness
Failure to thrive in children
Anemia, i.e. chronic iron deficiency
Dermatitis, eczema, and other skin disorders
Runny nose and sinus problems
Osteoporosis, bone, and joint pains
Depression and other mood disorders
Headaches or migraines
Poor sleep
Hyperactivity or crankiness
Whew! A little protein can do all that?!? Oh, yes it can.
Then again, we’re in the pizza business, so best to check in with your doctor before you diagnose yourself! We just wanted to share what we’ve learned, to nudge you to get checked out if you’re feeling rotten and not sure why. (Consider yourself nudged.)

STILL THINK IT’S A TREND?

It feels like everybody is going gluten free these days, doesn’t it? Some people dismiss it as a fad, but if you are gluten-intolerant, going gluten free can make you feel like a million bucks! (Or at least a heck of a lot better than you feel when eating gluten!)
The popularity boost has a lot to do with increased rates of diagnosis and a strong and vocal gluten free community, which Pie is proud to be a part of. We want to hear from you! So sign up for our newsletters, send us an email, or just pop in to chew the fat for a bit. We’re a knowledgeable and social bunch, so really – please stop in. We’re all ears – and pizza!