The gluten-free buns are made by Udi's and carry a suggested upcharge of $1.50 (may vary).
The resultant sandwiches are designated as "gluten-sensitive" as although each restaurants has procedures in place to prevent cross-contact, there exists the possibility that the ingredients might come in contact with other foods during prep and cooking.
According to Mark Mears, CMO at Schlotzsky's, the company has a 10-step protocol for "storing, prepping and preparing any sandwich on our menu to ensure they are served to guests as gluten free as possible."
The steps are as follows:
1. Change into a fresh pair of food safe gloves.
2. Open individually wrapped Udi’s Gluten Free bun packaging.
3. Place GF bun on foil to avoid contact with Meat/Cheese make table; build sandwich as ordered.
4. Send sandwich through conveyor oven on same foil to avoid food contact.
5. If a different person is working the Finish make table, they must also change gloves.
6. Place two large sandwich papers on the Finish make table to avoid food contact.
7. Remove GF bun from oven and place on double paper -- one is used to wrap the sandwich and the other to protect the GF bun wrap from the Finish make table.
8. Finish the sandwich build as ordered using covered vegetables stored under the Finish make table away from regular use.
9. Wrap sandwich in paper and proceed with Dine-In or Carry-Out/Drive-Thru order procedures – to avoid contamination with knives used for other sandwiches -- DO NOT cut the GF sandwich!
10. If the guest orders a pickle for Carry-Out/Drive-Thru service, it must be wrapped separately.