Does the growth in appreciation of folks eating gluten free foods reflect a celiac disease epidemic or are people pointlessly turning to gluten free options, even pizza, as a food fad? Based totally on a recent study from the Mayonnaise Hospital, it could be some both. The study from Mayonnaise suggested that the great majority of people with celiac illness may not be aware they have the condition, but many people eating gluten-free diets haven't ever been diagnosed as having celiac disease.
Dr. Joseph Murray, a gastroenterologist at the Mayonnaise Clinic in Rochester, Minn, and his team examined blood samples taken from North Americans 60 years back and compared them with samples taken from folks today. The doctors were able to determine that it was not just better diagnosis driving up the numbers. Celiac disease really was increasing. The analysis from the Mayonnaise Hospital confirmed guesses that approximately 1 percent of U.S. Adults suffer because of the illness today, making it 4 times commoner now than it was in the 1950s.
Scientists suggest that there could be more celiac illness today because folks eat more processed wheat products such as pastas and baked products than in decades past, and those items use kinds of wheat having a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Now consider pizza.
Contemporary purchaser research exposed that 41% of North Americans now eat pizza at least once a week, up from just 26% a couple of years back.Additionally, American pizza (at least thin-crust) is frequently made with a really high- gluten flour (often 13-14% protein content) of the type also used to make bagels ; this sort of flour grants the dough to be stretched rather thinly without tearing, like strudel or phyllo .
It does not need to be said that if you're trying to avoid gluten , you might miss the infrequent piece of pizza in your diet. Who can withstand the cheese, sauce, toppings, and, of course, crispy crust?While typical bakers use wheat flour, gluten free pizza dough uses such ingredients as millet flour, sorghum flour, brown rice flour and tapioca starch. That's great in theory, but finding a good gluten free pizza dough that isn't as thin as a bit of paper is still a real challenge. There's a high point of skepticism about whether a satisfying gluten-free pizza is even possible to make. After some looking, here are some recipes that will definitely please anybody who's looking out for a great gluten free pizza crust recipe.
Based totally on the elevated diagnoses of Celiac illness, and the growth in appreciation of pizza, the clamor for gluten free pizza is only going to resume. Before long, all pizzerias must offer gluten free options to satisfy their consumers. The hope is that they'll be half as gratifying as the one in the recipe above because it was delicious!
Dr. Joseph Murray, a gastroenterologist at the Mayonnaise Clinic in Rochester, Minn, and his team examined blood samples taken from North Americans 60 years back and compared them with samples taken from folks today. The doctors were able to determine that it was not just better diagnosis driving up the numbers. Celiac disease really was increasing. The analysis from the Mayonnaise Hospital confirmed guesses that approximately 1 percent of U.S. Adults suffer because of the illness today, making it 4 times commoner now than it was in the 1950s.
Scientists suggest that there could be more celiac illness today because folks eat more processed wheat products such as pastas and baked products than in decades past, and those items use kinds of wheat having a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Now consider pizza.
Contemporary purchaser research exposed that 41% of North Americans now eat pizza at least once a week, up from just 26% a couple of years back.Additionally, American pizza (at least thin-crust) is frequently made with a really high- gluten flour (often 13-14% protein content) of the type also used to make bagels ; this sort of flour grants the dough to be stretched rather thinly without tearing, like strudel or phyllo .
It does not need to be said that if you're trying to avoid gluten , you might miss the infrequent piece of pizza in your diet. Who can withstand the cheese, sauce, toppings, and, of course, crispy crust?While typical bakers use wheat flour, gluten free pizza dough uses such ingredients as millet flour, sorghum flour, brown rice flour and tapioca starch. That's great in theory, but finding a good gluten free pizza dough that isn't as thin as a bit of paper is still a real challenge. There's a high point of skepticism about whether a satisfying gluten-free pizza is even possible to make. After some looking, here are some recipes that will definitely please anybody who's looking out for a great gluten free pizza crust recipe.
Based totally on the elevated diagnoses of Celiac illness, and the growth in appreciation of pizza, the clamor for gluten free pizza is only going to resume. Before long, all pizzerias must offer gluten free options to satisfy their consumers. The hope is that they'll be half as gratifying as the one in the recipe above because it was delicious!
About the Author:
Kenneth Brennan is a staff writer for MyGlutenFreePizza.org with experience as both a chef and victim of Celiac disease. His enthusiasm for finding and delivering delectable gluten free recipes has cultivated an in depth cookbook. In his recent obsession withgluten free pizza we've found him to be the ideal partner.