sure they're products do not contain gluten and thought I would pass on the reply if anyone is interested. We had a couple instances of getting sick on the pizza so we avoided them for a while and I contacted them about it in Sept. After this reply we decided to try some other products and have not had any problems.
Thank you for your continued interest in products from Amy's Kitchen.
Over the last year, we have established a lab for gluten testing, in which we use state of the art test procedures. Our lab manager is very experienced and has interacted with experts in gluten testing such as those at University of Nebraska. We are able to test to a level well below the limit established by the FDA as gluten free (<20 ppm).
Through this process, we have been able to carry out extensive raw material analysis, which enables us to source only those ingredients with which we have a high degree of trust. Also we are able to regularly test our plant environment, so we can prevent problems.
Our goal is to screen 100% of our gluten free products, and our estimate is that well over 90% of our product are screened now. Only the plant schedule and schedule of our lab prevents reaching a full 100%.
But the finished product test results have been so encouraging, and we have so much confidence in our raw material and environment, that we also feel quite confident in our gluten free claims.
Of course we understand your hesitancy in trying the products, and we cannot claim that we are a totally wheat free/gluten free facility, but we take our gluten claims quite seriously and do not hesitate in recommending our gluten free products.
Thanks for the post. I've read on the forum where others have had trouble with some of Amy's products. I'm very sensitive to darn near everything but have never had trouble with anything from Amy's marked gluten-free. Cant say the same about Bob's RM.
I have Amy's gluten-free rice crust pizza 2 or 3 times a month and have not had a problem with it -- Won't get into the taste part but suffice to say I have to cook it twice as long with all the additions.
Ken
I have Amy's gluten-free rice crust pizza 2 or 3 times a month and have not had a problem with it -- Won't get into the taste part but suffice to say I have to cook it twice as long with all the additions.
Ken
QUOTE (holiday16 @ Jan 22 2008, 10:26 AM) 
sure they're products do not contain gluten and thought I would pass on the reply if anyone is interested. We had a couple instances of getting sick on the pizza so we avoided them for a while and I contacted them about it in Sept. After this reply we decided to try some other products and have not had any problems.
Thank you for your continued interest in products from Amy's Kitchen.
Over the last year, we have established a lab for gluten testing, in which we use state of the art test procedures. Our lab manager is very experienced and has interacted with experts in gluten testing such as those at University of Nebraska. We are able to test to a level well below the limit established by the FDA as gluten free (<20 ppm).
Through this process, we have been able to carry out extensive raw material analysis, which enables us to source only those ingredients with which we have a high degree of trust. Also we are able to regularly test our plant environment, so we can prevent problems.
Our goal is to screen 100% of our gluten free products, and our estimate is that well over 90% of our product are screened now. Only the plant schedule and schedule of our lab prevents reaching a full 100%.
But the finished product test results have been so encouraging, and we have so much confidence in our raw material and environment, that we also feel quite confident in our gluten free claims.
Of course we understand your hesitancy in trying the products, and we cannot claim that we are a totally wheat free/gluten free facility, but we take our gluten claims quite seriously and do not hesitate in recommending our gluten free products.
Thank you for your continued interest in products from Amy's Kitchen.
Over the last year, we have established a lab for gluten testing, in which we use state of the art test procedures. Our lab manager is very experienced and has interacted with experts in gluten testing such as those at University of Nebraska. We are able to test to a level well below the limit established by the FDA as gluten free (<20 ppm).
Through this process, we have been able to carry out extensive raw material analysis, which enables us to source only those ingredients with which we have a high degree of trust. Also we are able to regularly test our plant environment, so we can prevent problems.
Our goal is to screen 100% of our gluten free products, and our estimate is that well over 90% of our product are screened now. Only the plant schedule and schedule of our lab prevents reaching a full 100%.
But the finished product test results have been so encouraging, and we have so much confidence in our raw material and environment, that we also feel quite confident in our gluten free claims.
Of course we understand your hesitancy in trying the products, and we cannot claim that we are a totally wheat free/gluten free facility, but we take our gluten claims quite seriously and do not hesitate in recommending our gluten free products.
Um yeah I only eat the cheese pizza from Amy's, I was told the first time I bought them in the healthfood store, that's the one safest to be called gluten-free. And everyone knows here I am CRAZY sensitive and have never gotten sick from their pizzas!
~ Lisa ~
~ Lisa ~