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Restaurants’ regimens help diners with celiac disease

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Tossing pizza dough into the air may be critical to the art of making a perfect crust, but when a fine dust of flour flutters down, it isn’t so fine for patrons who’ve ordered the gluten-free pies.

“It’s cross contamination,” says Stewart Singleton, who trains food service professionals on allergy awareness, including how to properly prepare gluten-free menu options. “Some restaurants ... toss their pizzas with cornmeal, so that’s OK.”

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