Panera’s New Menu Item Is Long Overdue
Panera Bread is finally testing out a new option for its gluten-sensitive customers.
The company’s new Rosemary Focaccia Roll is made from white sorghum from Africa, as well as sprouted broccoli, chia and flax seeds, Yahoo Food reported.
“I went kicking and screaming into the world of gluten-free bread as an artisan baker,” said Tom Gumpel, the head baker for Panera, according to the outlet. “There is little to no good-tasting gluten-free bread in this country, and I’ve eaten about every slice there is.”
Panera is calling the Rosemary Focaccia Roll “gluten-conscious” rather than gluten-free because despite it being made in a gluten-free facility and with gluten-free ingredients, it will be stored and served alongside the store’s other products, which could still make it a bad idea for those with extreme sensitivities.
Celiac disease, an autoimmune disease where ingesting gluten damages the small intestine, is estimated to affect 1 in 100 people worldwide, according to the Celiac Disease Foundation.
Panera’s new gluten-conscious bread will be available in 15 stores in the Detroit area starting at the end of October. It will be available nation-wide in the second half of 2016, Yahoo Food reported.