Even if you’re not gluten intolerant, choosing to cut wheat out of your diet can have a huge impact on your weight. Subway launched a gluten free bread and brownie in January of 2011, in Dallas. Since then, they have branched out into Portland, Oregon. Subway has plans to eventually test each of their 500 plus stores.
Marketing gluten free breads and desserts across the United States is not an easy task. However, Mark Christiano (baking specialist), is making it a it a personal goal.
“We will take our time with this and make sure we deliver these products to the consumer the right way. If it was easy to do, everyone would have gluten-free available. Obviously it’s not,” he said.
While gluten free breads and desserts aren’t a huge money maker for the company, Subway isn’t looking to increase profit
“(Gluten intolerance) doesn’t impact a large mass of people. We’re not judging these tests on sales, but instead on what we’re able to do for a handful of our customers and their feedback,” Kane said. “It’s not a money making thing; it’s just the right thing to do.”
So far, Subway has been “very pleased” with its tests and has gotten an “overwhelmingly positive” response from customers.”
For the subway chains the most important aspect of making this new bread was training the staff. Since allergies can be a REAL threat, they had to train the employees on how to handle the bread and to avoid cross contamination.
“At Subway, once a gluten-free roll or brownie is ordered, the line staff is required to wipe down the entire counter and get rid of any crumbs in the vicinity. They’re then to wash their hands and change their gloves. The gluten-free rolls and brownies are pre-packaged on fresh deli paper, and a single-use, pre-packaged knife is used for cutting. The gluten-free sandwich is taken from order to point-of-sale by the same person, as opposed to being passed down the line in the traditional Subway format. Customers are able to watch the creation from start to finish (source).”
As a gluten free consumer I am ecstatic that someone has finally started this ball rolling. In the past, eating out was limited to salads, Mexican food, and Japanese. Gluten intolerant people don’t have the luxury of fast food. I can’t wait to try out this new product!!
This article is dedicated to Sebrina Brouillette, fellow celiac foodie, former co worker, client, and awesome friend. Thanks for filling us in!