The most important ingredient of pizza, flour comes in many different variations and types. For those with celiac disease or other gluten sensitivity problems, it is important to know what gluten is and the role it plays in bread doughs such as pizza.
What is Gluten?
Gluten is a protein found in wheat flour, which is added to other flours such as rye because gluten helps dough rise, makes it elastic which gives it a chewy texture and firms it up, notes the Food Reference website.
High-Gluten Flour
High-gluten flour maximizes the elasticity of dough during preparation so it can be kneaded and stretched, rise when it is cooked and provide a chewy texture, notes Food Reference. Without gluten, dough will not rise as much and will have a more cake-like texture. Non-wheat flours such as rice and potato flours produce a sticky dough that is tougher in texture, sometimes making it difficult to cut.
Celiac Disease and Wheat Allergies
According to the National Institutes of Health, about two million people---one in 133--- suffer from an autoimmune condition called celiac disease, which means they cannot digest food that contains gluten. Ingesting gluten can damage their small intestine and interfere with the absorption of nutrients from food.
The only treatment for celiac disease is to follow a strict gluten-free diet for life.
Gluten-Free Pizza
Companies in the food industry have recently begun providing more options such as gluten-free pizza for people suffering from celiac disease. Gluten-free pizza is made with other types of flours such as rice, tapioca or potato flour.
Compared with regular pizza, gluten-free pizza has a much thinner, crispier crust with its outer ring similar to a breadstick.
Considerations
Although gluten-free pizza and other foods can help people with celiac disease, it is important to remember that food labeled "gluten-free" is not necessarily healthy.
Gluten-free foods pack a lot of calories and may be low in fiber and important nutrients such as folic acid, says Jeannie Gazzaniga-Moloo, PhD, RD, of the American Dietetic Association.
If you do not suffer from celiac disease or have gluten intolerance, there is basically no reason to eat gluten-free foods, notes David Katz, MD, MPH, of the Yale Prevention Research Center.
