Gluten or Taste? Which Do You Prefer?

Does the rise in renown of people eating gluten free foods reflect a celiac illness epidemic or are folks improperly turning to gluten free options, even pizza, as a food trend? Based totally on a recent study from the Mayonnaise Clinic, it could be a small amount of both. The research from Mayo advised that most people with celiac illness may not be aware they have the condition, but many folks eating gluten-free diets have never been diagnosed as having celiac disease.

Dr. Joseph Murray, a gastroenterologist at the Mayo Hospital in Rochester, Minn, and his team examined blood samples taken from USA citizens 60 years back and compared them with samples taken from folk today. The doctors managed to define that it was not just better diagnosis driving up the numbers. Celiac disease essentially was increasing. The analysis from the Mayonnaise Hospital confirmed guesstimates that approximately 1 p.c of U.S. Adults suffer because of the illness today, making it four times commoner now than it was in the 1950s.

Scientists suggest that there might be more celiac disease today because folk eat more processed wheat products like pasta and baked products than in decades past, and those items use types of wheat having a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.

Now consider pizza.

Fresh consumer research exposed that 41% of Americans now eat pizza at least one time a week, up from just 26% 1 or 2 years back.Additionally, American pizza (at least thin-crust) is frequently made with a very high- gluten flour (often 13-14% protein content) of the type also used to make bagels ; this type of flour will allow the dough to be stretched rather thinly without tearing, like 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, 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 is great in principle, but finding a good gluten free pizza dough that isn't as thin as a chunk of paper is still a real challenge. There is a high degree of unbelief about whether a satisfying gluten-free pizza is remotely 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.

Based on the raised diagnoses of Celiac disease, and the expansion in appreciation of pizza, the demand for gluten free pizza is only going to keep on. Before long, all pizzerias will have to offer gluten free options to satisfy their consumers. The hope is that they'll 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.