Does the increase in popularity of folk eating gluten free foods reflect a celiac disease pandemic or are people pointlessly turning to gluten free options, even pizza, as a food trend? Based totally on a recent study from the Mayo Hospital, it could be a little bit of both. The study from Mayonnaise recommended that most people with celiac disease might not be aware they have the condition, but many people eating gluten-free diets haven't ever been diagnosed as having celiac disease.
Doctor. Joseph Murray, a gastroenterologist at the Mayonnaise Clinic in Rochester, Minn, and his team inspected blood samples taken from North Americans 60 years back and compared them with samples taken from folk today. The doctors were able to determine that it wasn't just better diagnosis driving up the numbers. Celiac illness essentially was rocketing. The analysis from the Mayonnaise Clinic confirmed estimates that approximately 1 percent of U.S. Adults suffer because of the illness today, making it 4 times more common now than it was in the 1950s.
Scientists suggest that there might be more celiac disease today because folks eat more processed wheat products like pasta and baked products than in many years past, and those items use types of wheat with a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Now consider pizza.
Recent purchaser research revealed that 41% of American citizens now eat pizza once or more a week, up from just 26% 1 or 2 years back.Additionally, American pizza (at least thin-crust) is frequently made with a really high- gluten flour (frequently 13-14% protein content) of the type also used to make bagels ; this kind of flour grants the dough to be stretched rather thinly without ripping, similar to strudel or phyllo .
It goes without saying that if you're making an attempt to avoid gluten , you might miss the odd piece of pizza in your diet. Who can resist the cheese, sauce, toppings, and, naturally, 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 principle, but finding a good gluten free pizza dough that isn't as thin as a piece of paper is still a real challenge. There is a high degree of unbelief about whether a gratifying gluten free pizza is even possible to make. After some looking, these are some recipes that will surely please anyone who's looking out for a great gluten free pizza crust recipe.
Primarily based on the raised diagnoses of Celiac illness, and the growth in appreciation of pizza, the demand for gluten free pizza is only going to resume. Before long, all pizzerias must offer gluten free options to satisfy their shoppers. The hope is that they will be half as satisfying as the one in the recipe above because it was succulent!
Doctor. Joseph Murray, a gastroenterologist at the Mayonnaise Clinic in Rochester, Minn, and his team inspected blood samples taken from North Americans 60 years back and compared them with samples taken from folk today. The doctors were able to determine that it wasn't just better diagnosis driving up the numbers. Celiac illness essentially was rocketing. The analysis from the Mayonnaise Clinic confirmed estimates that approximately 1 percent of U.S. Adults suffer because of the illness today, making it 4 times more common now than it was in the 1950s.
Scientists suggest that there might be more celiac disease today because folks eat more processed wheat products like pasta and baked products than in many years past, and those items use types of wheat with a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Now consider pizza.
Recent purchaser research revealed that 41% of American citizens now eat pizza once or more a week, up from just 26% 1 or 2 years back.Additionally, American pizza (at least thin-crust) is frequently made with a really high- gluten flour (frequently 13-14% protein content) of the type also used to make bagels ; this kind of flour grants the dough to be stretched rather thinly without ripping, similar to strudel or phyllo .
It goes without saying that if you're making an attempt to avoid gluten , you might miss the odd piece of pizza in your diet. Who can resist the cheese, sauce, toppings, and, naturally, 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 principle, but finding a good gluten free pizza dough that isn't as thin as a piece of paper is still a real challenge. There is a high degree of unbelief about whether a gratifying gluten free pizza is even possible to make. After some looking, these are some recipes that will surely please anyone who's looking out for a great gluten free pizza crust recipe.
Primarily based on the raised diagnoses of Celiac illness, and the growth in appreciation of pizza, the demand for gluten free pizza is only going to resume. Before long, all pizzerias must offer gluten free options to satisfy their shoppers. The hope is that they will be half as satisfying as the one in the recipe above because it was succulent!
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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