Subway Comments on Gluten Free Expansion

Gluten Free Subway Sandwich

Subway expanded its gluten free test market to Minnesota quietly in December…and now the word is out.  First, Dallas-Fort Worth, Texas then Portland, Oregon and Tacoma, Washington and now Minnesota.  I posted about the big news Thursday — read it here. Since then more information has come out about the test marketing, and we put the sandwich-making process to the test.

 Subway’s Take on Gluten Free

As soon as I found out about the gluten free sandwiches being offered at Subway in the Duluth area of Minnesota, I got on the phone, called Subway’s corporate offices.  I eventually heard from Kevin Kane, Public Relations Manager at Subway.  He confirmed the company is testing a gluten free roll and brownie in 19 Subway stores in the Duluth area.  He also confirmed that nearly 900 stores now have the gluten free line in four communities.  The one I didn’t know about was Washington.

Kane explained why it’s taking so long getting the gluten free items out across the country.

“We know people are getting antsy to try this,” Kane said.  ”We are confident, based on the feedback we have received, that we have a great product. Now we are working diligently to make sure we have a process in place that will ensure there is absolutely no cross-contamination during the process of making the sandwich.”

He says they have been working with celiac groups as well to have their involvement in the process.

I also talked with an employee at the Grand Avenue store in West Duluth.  She explained the process as such: the employee washes their hands, changes gloves, gets fresh deli paper to lay down on the counter, opens the wrapped bread and opens the wrapped knife to cut it with and they make your sandwich.

I mentioned concern of current toppings that would likely be contaminated by previous sandwiches.   She said if you have an “especially strong reaction” to gluten you can request fresh ingredients from the back.  Which, in theory, would help curb any cross contamination that has already happened in the sandwich fixins.

Subway Gluten Free List

Testing the process

So my sister-in-law, Dana,  (who’s married to my brother with celiac) lives in Duluth,  headed to the nearest Subway to check out the ordering process for me.  My cub reporter came back with an interesting report and good pictures!

Dana said there was a sign posted listing the gluten free options, then when she got in line she was the last one, but since it was around lunch time, people quickly filled in behind her and she felt bad she was asking for a gluten free sandwich because it took longer.

Here’s what Dana did: she asked for a gluten free sandwich and she asked for fresh ingredients from the back.  However, my sister-in-law noticed during the sandwich-making process, after touching the cutting board as they “slide” the sandwich down, the gloves can instantly get contaminated.

The employee clearly was flustered by her requests to have fresh ingredients instead of what was on the line, and for him to change his gloves again.  So while one employee told me to ask for fresh ingredients and I shouldn’t feel bad about it, my sister-in-law felt bad because the employee she dealt with appeared to be so worked up. And she noticed it was like the employee she worked with was in a lose-lose situation: he would wash his hands, change his gloves get the bread, but any time he touched something (like handles to the fresh ingredients or to the toaster oven) his gloves were potentially contaminated.

When Dana tried it she said she actually thought the bun was too thick and it was a bit dry.  However she admitted adding some butter or mayonnaise might take care of that.  Cammie Jezierski has been there several times already ordering gluten free sandwiches. She told the Twin Cities ROCK Facebook page, “It is so good! My 11year old daughter and I have gone 4 times and have not gotten sick. My husband and son LOVE that we can enjoy Subway as a family again!”

Another look at the GF sandwich

Will you try eating there?

I can see both sides of this story:

1. Subway is going to great lengths (short of having a separated prep area, which would be ideal) to do gluten free safely, including education of staff and conducting test markets that have taken a year — and are still only available in 4 areas of  the country.
2. A person with celiac or a gluten intolerance may see the contamination coming from miles away and feels helpless as they watch an employee potentially cross contaminate the sandwich.  Who wants to pay for a sandwich they believe they could get sick on?

As an advocate for celiac awareness I am happy they’re here, they’re trying hard,  but I really want them to do it right so everyone can eat there safely.  What will you do?

Tags: celiac, Duluth, gluten-free, Subway

Just getting word right now that the area of Duluth-Cloquet, Minnesota and Superior Wisconsin are the latest test market for gluten free sandwiches at Subway!  I just talked with the store on Grand Avenue in Duluth and they confirmed they have been doing the test market since December 7th!

They want your feedback so they can keep it going!

Here’s what we know:

• Gluten free sandwiches are $1.00 more expensive than the others
• They are taking the safety precautions we’ve heard about in Texas and Oregon:  clean gloves, bread is in a sealed wrapper and so is the knife.
• All ingredients are gluten free except meatballs and teriyaki chicken
• While we all with celiac are very worried about cross contamination, she said if you are “highly sensitive”  please ask for the sandwich maker to take all new/fresh ingredients out from the back to make your sandwich.  She says they are happy to do it and you shouldn’t think you are imposing.  As the employee I talked to said,

“This is designed for you!”

So she says we must tell them what we need/want and then provide feedback!  You can always ask about the safety protocols when you arrive at the store as well.

Right now at these stores, if you get a gluten free sandwich, you will get a survey on your receipt and by filling it out, you can get a $10 Subway card!  They say they really want your feedback and your business so they can keep this gluten free option in the Duluth area!  So Minnesotans– get up or over to Duluth (Cloquet, MN and Superior, WI) and try some gluten free Subway sandwiches!

I have my peeps in Duluth scoping it all out right now.  I also have a call into Subway corporate….I will update this post when I hear from them.

Tags: celiac, Cloquet, Duluth, gluten-free, sandwiches, Subway, Superior

Kyra Bussanich is a busy woman.  She just won Cupcake Wars, competing with her own gluten free recipes– while the other three contestants baked regular, ol’ gluteny cupcakes. Now she also owns a thriving business.

I recently spoke with Bussanich about her experience on Cupcake Wars (see previous post). But she also has a huge future ahead of her and one big tip for we bakers at home.

Crave Bake Shop

GF & dairy free gingerbread cupcakes made by Crave Bake Shop

Crave Bake Shop‘s store front opened in Lake Oswego, Oregon in May of 2011.  The bakery is open five days a week with a various selection of goodies from cupcakes, cakes to cinnamon rolls and scones.  All are made in the dedicated, facility that is a cozy 780 square feet which houses their kitchen, office and shop.

Between the time the first episode was shot in December of 2010  and the second episode was shot a year later, not only does she have a store, but she has 10 employees!  She considers that number a pleasant surprise.  Her clientele is 60% gluten free, 40% eat gluten and choose to come there because her treats are so great.

She knows she’s having an impact on the gluten free community and is reaffirmed of her decision to pursue this career path every time she encounters a gluten free person who could use a yummy treat that other folks take for granted.

“We’ll get emails from people, it had been 22 years since one woman had a cinnamon roll…” Another letter came from a mom of a local 5-year-old gluten free girl, “They called me her cake angel,” Bussanich told me. “Her daughter had never been able to go into a bakery and get anything. This was going to be the first time she would be able to come in and pick out her own treat.”

“I am also helping bring back holiday traditions,” she said.  Many people ordered cinnamon rolls from her this year because it was/is their tradition to have them on Christmas morning.

 What’s next?

Bussanich has her first cookbook under way and should be done in the next year, with a second cookbook not too far behind.

Plus, Crave Bake Shop could be expanding, “We either need a second location in town or a factory location in town. Our shop is tiny… We would like to offer more things. We want to have full selection out every day,” Bussanich says.

Gluten Free Baking Tip

I asked her for one main gluten free baking tip for my readers. “Experiment,” Bussanich said. “If it tastes good, serve it anyway! Even if it doesn’t look like the way you want, and change the name!!”

One example during her own experimentation, her gluten free  pie crust was originally supposed to be a puffed pastry and it didn’t work.  “But it makes a fabulous pie crust,” Bussanich says.

“When you’re baking gluten free, you need to be flexible with the ingredients and with yourself…baking with gluten free flour is different.”

Don’t live in Oregon? You can order treats from Crave Bake Shop online at www.cravebakeshop.com.  And the Food Network has her winning Cupcake Wars Episode one more time on Saturday. Schedule info here.

Tags: baking, celiac, cupcake wars, gluten-free