Today, select Subway Restaurants in Texas are testing two new gluten-free options in the Dallas and Tyler areas. The two new options are gluten-free rolls and brownies, which will be both be individually packaged. Sandwich "artists" in those stores will be trained on how to cut the rolls with single use pre-wrapped knives.
To avoid cross-contamination, the same sandwich maker will prepare your sandwich from start to finish, versus the usual method of passing bread to the toppings person, etc. Extra measures will be taken to ensure gluten does not contaminate other food items such as meat, cheese, and vegetables.
I personally think it's great that more chains are embracing gluten freedom, but having been in many Subway chains before going gluten-free, I wonder just how they will be able to avoid cross-contamination in an environment that is so thoroughly steeped in wheat/gluten. Between the breads that are fresh baked and everywhere, to crumbs and sandwich "artists" touching ingredients after touching bread, it seems like a daunting task for them to even attempt to take on.
What do you think? Will you pay Subway a visit if/when they roll out gluten-free options to more stores across the country? For more details, check out Celiac.com.