Dr. Joseph Murray, a gastroenterologist at the Mayo Hospital in Rochester, Minn, and his team examined blood samples taken from Americans 60 years ago and compared them with samples taken from folk today. The doctors managed to determine that it was not just better diagnosis driving up the numbers. Celiac illness essentially was rocketing. The study from the Mayo Hospital confirmed guesses that roughly 1 p.c 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 might be more celiac disease today because folks eat more processed wheat products like pastas and baked goods than in decades past, and those items use types of wheat that have a higher gluten content. Gluten helps dough rise and gives baked products structure and texture.

Now consider pizza.

Contemporary purchaser research revealed 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 often made with a really 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 ripping, similar to strudel or phyllo .

It goes without saying that if you’re trying to avoid gluten , you could miss the occasional piece of pizza in your diet. Who can fight the cheese, sauce, toppings, and, naturally, 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 serious challenge. There is a high level of disbelief about whether a gratifying gluten free pizza is remotely possible to make. After some searching, here are some recipes that are sure to please anybody who’s looking out for a great gluten free pizza crust recipe.

Primarily based on the elevated diagnoses of Celiac illness, and the growth in appreciation of pizza, the clamor for gluten free pizza is only going to continue. Before long, all pizzerias will have to offer gluten free options to deal with their consumers. The hope is that they are going to be half as gratifying as the one in the recipe above because it was delicious!

Kenneth Brennan is a staff writer for MyGlutenFreePizza.org with experience as both a cook and subject of Celiac illness. His passion for finding and producing delicious gluten free recipes has cultivated an extensive cookbook. In his recent obsession withgluten free pizza we have found him to be the perfect partner.

Gluten Or Taste? Which Do You Prefer? is a post from: WiredWriter