Does the increase in popularity 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 on a recent study from the Mayonnaise Hospital, it may be a small amount of both. The research from Mayonnaise suggested that most people with celiac disease 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 inspected blood samples taken from North Americans 60 years back and compared them with samples taken from folk today. The doctors managed to establish that it wasn't just better diagnosis driving up the numbers. Celiac illness really was augmenting. The research from the Mayo Hospital confirmed estimates that approximately 1 % of U.S. Adults suffer from the disease today, making it four times more common now than it was in the 1950s.
Scientists suggest that there could be more celiac disease today because people eat more processed wheat products like pasta and baked goods than in years past, and those items use types of wheat with a higher gluten content. Gluten helps dough rise and gives baked products structure and texture.
Now consider pizza.
Fresh purchaser research disclosed that 41% of Americans now eat pizza once or more a week, up from just 26% a couple of years back.In addition, American pizza (at least thin-crust) is frequently made with a very high- gluten flour (frequently 13-14% protein content) of the type also used to make bagels ; this type of flour allows the dough to be stretched rather thinly without ripping, similar to strudel or phyllo .
It goes without saying that if you are 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 conventional bakers use wheat flour, gluten free pizza dough uses such ingredients as millet flour, sorghum flour, brown rice flour and tapioca starch. That is great in theory, but finding a good gluten free pizza dough that is not as thin as a chunk of paper is still a serious challenge. There's a high degree of skepticism about whether a satisfying gluten-free pizza is even possible to make. After some looking, these are some recipes that are sure to please anybody who's searching for a great gluten free pizza crust recipe.
Based totally on the raised diagnoses of Celiac illness, and the increase in popularity of pizza, the requirement for gluten free pizza is only going to resume. Before long, all pizzerias will have to offer gluten free options to fulfill their shoppers. The hope is that they are going to be half as satisfying as the one in the recipe above because it was succulent!
Dr. 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 managed to establish that it wasn't just better diagnosis driving up the numbers. Celiac illness really was augmenting. The research from the Mayo Hospital confirmed estimates that approximately 1 % of U.S. Adults suffer from the disease today, making it four times more common now than it was in the 1950s.
Scientists suggest that there could be more celiac disease today because people eat more processed wheat products like pasta and baked goods than in years past, and those items use types of wheat with a higher gluten content. Gluten helps dough rise and gives baked products structure and texture.
Now consider pizza.
Fresh purchaser research disclosed that 41% of Americans now eat pizza once or more a week, up from just 26% a couple of years back.In addition, American pizza (at least thin-crust) is frequently made with a very high- gluten flour (frequently 13-14% protein content) of the type also used to make bagels ; this type of flour allows the dough to be stretched rather thinly without ripping, similar to strudel or phyllo .
It goes without saying that if you are 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 conventional bakers use wheat flour, gluten free pizza dough uses such ingredients as millet flour, sorghum flour, brown rice flour and tapioca starch. That is great in theory, but finding a good gluten free pizza dough that is not as thin as a chunk of paper is still a serious challenge. There's a high degree of skepticism about whether a satisfying gluten-free pizza is even possible to make. After some looking, these are some recipes that are sure to please anybody who's searching for a great gluten free pizza crust recipe.
Based totally on the raised diagnoses of Celiac illness, and the increase in popularity of pizza, the requirement for gluten free pizza is only going to resume. Before long, all pizzerias will have to offer gluten free options to fulfill their shoppers. The hope is that they are going to 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 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.
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