Does the rise in renown of folks eating gluten free foods reflect a celiac illness pandemic or are people improperly turning to gluten free options, even pizza, as a food trend? Based mostly on a recent study from the Mayo Clinic, it could be a little bit of both. The analysis from Mayonnaise recommended that most people with celiac illness may not be aware they have the condition, but many of us eating gluten-free diets have never been diagnosed with celiac disease.
Doctor. Joseph Murray, a gastroenterologist at the Mayonnaise Hospital in Rochester, Minn, and his team examined blood samples taken from Americans 60 years back and compared them with samples taken from folk today. The doctors were able to determine that it was not just better diagnosis driving up the numbers. Celiac disease really was augmenting. The research from the Mayo Clinic confirmed guesses that approximately 1 % of U.S. Adults suffer from the disease today, making it four times commoner now than it was in the 1950s.
Scientists suggest that there might be more celiac illness today because folk 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 products structure and texture.
Now consider pizza.
Recent purchaser research exposed that 41% of Americans now eat pizza at least one time a week, up from just 26% a couple of years back.In addition, American pizza (at least thin-crust) is commonly made with an especially high- gluten flour (frequently 13-14% protein content) of the type also used to make bagels ; this kind of flour allows the dough to be stretched rather thinly without tearing, like strudel or phyllo .
It goes without saying that if you are trying to avoid gluten , you may miss the occasional piece of pizza in your diet. Who can withstand the cheese, sauce, toppings, and, naturally, crispy crust?While conventional 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 is not as thin as a chunk of paper is still a challenge. There's a high degree of unbelief about whether a satisfying gluten-free pizza is remotely possible to make. After some looking, here are some recipes that are sure to please anyone who's looking out for a great gluten free pizza crust recipe.
Based on the increased diagnoses of Celiac disease, and the expansion in popularity of pizza, the requirement for gluten free pizza is only going to continue. Before long, all pizzerias must offer gluten free options to satisfy their consumers. The hope is that they are going to be half as satisfying as the one in the recipe above as it was exquisite!
Doctor. Joseph Murray, a gastroenterologist at the Mayonnaise Hospital in Rochester, Minn, and his team examined blood samples taken from Americans 60 years back and compared them with samples taken from folk today. The doctors were able to determine that it was not just better diagnosis driving up the numbers. Celiac disease really was augmenting. The research from the Mayo Clinic confirmed guesses that approximately 1 % of U.S. Adults suffer from the disease today, making it four times commoner now than it was in the 1950s.
Scientists suggest that there might be more celiac illness today because folk 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 products structure and texture.
Now consider pizza.
Recent purchaser research exposed that 41% of Americans now eat pizza at least one time a week, up from just 26% a couple of years back.In addition, American pizza (at least thin-crust) is commonly made with an especially high- gluten flour (frequently 13-14% protein content) of the type also used to make bagels ; this kind of flour allows the dough to be stretched rather thinly without tearing, like strudel or phyllo .
It goes without saying that if you are trying to avoid gluten , you may miss the occasional piece of pizza in your diet. Who can withstand the cheese, sauce, toppings, and, naturally, crispy crust?While conventional 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 is not as thin as a chunk of paper is still a challenge. There's a high degree of unbelief about whether a satisfying gluten-free pizza is remotely possible to make. After some looking, here are some recipes that are sure to please anyone who's looking out for a great gluten free pizza crust recipe.
Based on the increased diagnoses of Celiac disease, and the expansion in popularity of pizza, the requirement for gluten free pizza is only going to continue. Before long, all pizzerias must offer gluten free options to satisfy their consumers. The hope is that they are going to be half as satisfying as the one in the recipe above as it was exquisite!
About the Author:
Kenneth Brennan is a staff writer for MyGlutenFreePizza.org with experience as both a chef and sufferer of Celiac disease. His passion for finding and creating delicious gluten free recipes has cultivated an extensive cookery book. In his current obsession withgluten free pizza we've found him to be the ideal partner.
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