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Are you avoiding gluten due to celiac disease? Good news—eggs are naturally gluten-free.

Bake with ease. Gluten-free baking can be a challenge—even for the most experienced cooks. That’s because gluten-free flours typically have about half the protein of traditional wheat flours, making it hard to replicate the texture and structure of baked goods. As a source of high-quality protein, fresh eggs can really improve the quality of all your gluten-free baking. Discover tips to make gluten-free baking less challenging in our blog post, Eggs: A Crucial Ingredient for Gluten-Free Baking.

Add a little variety to your gluten-free meals. Try our collection of gluten-free recipes, including the popular bacon egg cups. Or check out our egg-stuffed tomatoes and peppers recipe. Both are great for a quick gluten-free breakfast or any on-the-go meal. No matter what time of day, Davidson’s Safest Choice® pasteurized eggs are the perfect all-natural, nutritious ingredient for your gluten-free culinary creations—without the risk of Salmonella.

Browse All Gluten-Free Recipes

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.