Brazilian flours waves good-bye to gluten problems
With coeliac disease ‘gluten intolerance’ now affecting 1 in 100 people, a Isabel’s flour mixes are helping pizza-lovers tuck into one of their favourite fast foods, enjoying the taste and texture without the painful side-effects.
Isabel Gordon, a Brazilian woman manufacturing her native foods in Yorkshire, has developed a pizza base which will help sufferers avoid the distressing and embarrassing symptoms of coeliac which can include bloating, abdominal pain, nausea, excessive wind, and even vitamin deficiency.
She founded Brazilian Flavours in Bradford in 2005 to bring over the taste of exotic South American foods, and said: ‘The Brazilian flours I work with are naturally gluten and wheat-free, so using a combination of these special flours, I was able to come up with a mix which creates thin-crust Neapolitan-style pizzas with a lovely chewy texture. And of course, it isn’t just people with gluten intolerance who enjoy these bases.’
Isabel has worked closely with one of the country’s top pizzerias, Salvo’s of Leeds, to develop the mix, and she’s hoping that other Italian restaurants and pizzerias might create gluten-free menus to meet market demand. Her pizza mix is very pliable, handles almost like a normal pizza dough, and is easy for Pizzaiolos to use.
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Written by Catering Manager