Does the growth in popularity of folks eating gluten free foods reflect a celiac illness epidemic or are people unnecessarily turning to gluten free options, even pizza, as a food craze? Based totally on a recent study from the Mayonnaise Hospital, it may be a small amount of both. The analysis from Mayonnaise recommended that the great majority of people with celiac disease might not be aware they have the condition, but many people eating gluten free diets haven't ever been diagnosed with celiac illness.
Doctor. 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 folk today. The doctors were able to establish that it was not just better diagnosis driving up the numbers. Celiac disease actually was augmenting. The research from the Mayo Clinic confirmed guesstimates that roughly 1 p.c of U.S. Adults suffer from the illness today, making it 4 times commoner now than it was in the 1950s.
Scientists suggest that there might 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 types of wheat with a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Now consider pizza.
Recent buyer research disclosed that 41% of North Americans now eat pizza at least once a week, up from just 26% a couple of years back.In addition, 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 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 could miss the infrequent piece of pizza in your diet. Who can withstand the cheese, sauce, toppings, and, of course, crispy crust?While traditional 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 chunk of paper is still a challenge. There's a high level of disbelief about whether a gratifying gluten free pizza is remotely possible to make. After some looking, here are some recipes that are sure to please anybody who's looking for a great gluten free pizza crust recipe.
Based on the elevated diagnoses of Celiac illness, and the expansion in popularity of pizza, the clamor for gluten free pizza is only going to resume. Before long, all pizzerias will need to offer gluten free options to deal with their shoppers. The hope is that they'll be half as gratifying as the one in the recipe above because it was delicious!
Doctor. 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 folk today. The doctors were able to establish that it was not just better diagnosis driving up the numbers. Celiac disease actually was augmenting. The research from the Mayo Clinic confirmed guesstimates that roughly 1 p.c of U.S. Adults suffer from the illness today, making it 4 times commoner now than it was in the 1950s.
Scientists suggest that there might 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 types of wheat with a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Now consider pizza.
Recent buyer research disclosed that 41% of North Americans now eat pizza at least once a week, up from just 26% a couple of years back.In addition, 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 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 could miss the infrequent piece of pizza in your diet. Who can withstand the cheese, sauce, toppings, and, of course, crispy crust?While traditional 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 chunk of paper is still a challenge. There's a high level of disbelief about whether a gratifying gluten free pizza is remotely possible to make. After some looking, here are some recipes that are sure to please anybody who's looking for a great gluten free pizza crust recipe.
Based on the elevated diagnoses of Celiac illness, and the expansion in popularity of pizza, the clamor for gluten free pizza is only going to resume. Before long, all pizzerias will need to offer gluten free options to deal with their shoppers. 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 pleasant-tasting 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.
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