The news about Shake Shack adding a gluten-free bun to the menu swept through the industry like wildfire. Eater, Grub Street, The Daily Meal, Fortune and more covered the story, but provided scant information about the bun manufacturer or any details on how it is heated. These details are vital to those of us who follow a strict gluten-free diet and have to do our research up front before heading out to chow down.

After a little digging, I learned that the gluten-free hamburger bun manufacturer is Bellyrite Foods, Inc., a gluten-free foodservice bakery in New York. This name may sound familiar to you because it is the spin off of what was used to be Jennifer’s Way Inc., started by Jennifer Esposito and two investors in 2014. Bellyrite is no longer affiliated with Jennifer Esposito, who started the company as a way to expand distribution, and supplied the recipes, ingredients, client base, etc. Bellyrite is a separate company that seems to have no problems picking up big accounts.

The bun costs an extra buck and is made from: water, gluten-free flour mixture (organic brown rice flour, rice flour) tapioca starch, potato starch, legume (bean) flour, vegetable fibers, whole flax seed meal, millet flour, buckwheat flour, natural flavors. Thickener: modified cellulose, grapeseed oil, evaporated cane juice, yeast, Himalayan crystal salt, rice extract, calcium sulfate and enzymes. 

It seems Shake Shack has done its research because they are not heating the bun in the same toaster with the wheat buns (like another restaurant that rhymes with Thrash Burger). Instead, gluten-free buns are heated on the griddle to ensure they never come into contact with gluten buns. I love that they recognize the need to prevent cross contact, but based on their kitchen set up, I would recommend asking them to change their gloves prior to making your order. I would also stay away from any condiments that are applied with knife. Instead, opt for packets of mustard, mayo, ketchup and apply them yourself. Once a knife comes into contact with a gluten bun and goes back into the container, the whole container is contaminated with gluten.

Unfortunately, the fries are still not prepared safely and there is no news about adding a gluten-free hot dog bun to the menu. Alas, the gluten-free offerings are still limited, but this is definitely a move in the right direction.