Closest to the real thing gluten free pizza

You do know that the original researchers on gluten have admitted that they were completely wrong? I'd eat your pizza if I were you! In one of the best examples of science working, a researcher who provided key evidence of (non-celiac disease) gluten sensitivity recently published follow-up papers that show the opposite. The first follow-up paper came out last year in the journal Gastroenterology. Here's the backstory that makes us cheer: The study was a follow up on a 2011 experiment in the lab of Peter Gibson at Monash University. The scientifically sound — but small — study found that gluten-containing diets can cause gastrointestinal distress in people without celiac disease, a well-known autoimmune disorder triggered by gluten. They called this non-celiac gluten sensitivity. Gluten is a protein composite found in wheat, barley, and other grains. It gives bread its chewiness and is often used as a meat substitute. If you've ever had "wheat meat," seitan, or mock duck at a Thai restaurant, that's gluten. Gluten is a big industry: 30% of people want to eat less gluten. Sales of gluten-free products are estimated to hit $15 billion by 2016. Although experts estimate that only 1% of Americans — about 3 million people — suffer from celiac disease, 18% of adults now buy gluten-free foods. Since gluten is a protein found in any normal diet, Gibson was unsatisfied with his finding. He wanted to find out why the gluten seemed to be causing this reaction and if there could be something else going on. He therefore went to a scientifically rigorous extreme for his next experiment, a level not usually expected in nutrition studies. For a follow-up paper, 37 self-identified gluten-sensitive patients were tested. According to Real Clear Science's Newton Blog, here's how the experiment went: Subjects would be provided with every single meal for the duration of the trial. Any and all potential dietary triggers for gastrointestinal symptoms would be removed, including lactose (from milk products), certain preservatives like benzoates, propionate, sulfites, and nitrites, and fermentable, poorly absorbed short-chain carbohydrates, also known as FODMAPs. And last, but not least, nine days worth of urine and fecal matter would be collected. With this new study, Gibson wasn't messing around. The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets — even the placebo diet — caused pain, bloating, nausea, and gas to a similar degree. It didn't matter if the diet contained gluten. (Read more about the study.) "In contrast to our first study … we could find absolutely no specific response to gluten," Gibson wrote in the paper. A third, larger study published this month has confirmed the findings. It seems to be a "nocebo" effect — the self-diagnosed gluten sensitive patients expected to feel worse on the study diets, so they did. They were also likely more attentive to their intestinal distress, since they had to monitor it for the study. On top of that, these other potential dietary triggers — specifically the FODMAPS – could be causing what people have wrongly interpreted as gluten sensitivity. FODMAPS are frequently found in the same foods as gluten. That still doesn't explain why people in the study negatively reacted to diets that were free of all dietary triggers. You can go ahead and smell your bread and eat it too. Science. It works. Read more: http://www.businessinsider.com/gluten-sensitivity-and-study-replication-2014-5#ixzz328GLxtBq studies done in 2011 are already old when it comes to Celiac research and ncgs. Perhaps this would be better to post… https://www.youtube.com/watch?v=Tsdsgt7cEiU

Hi Chocobella, at 800pizza did you see if they cook it in a separate oven only for gluten free? I had gf pizza in Canada at pizza hut and was sick after 10 minutes....that is Why I sweared I would never go to a pizza place again What can you tell me about 800pizza on this? Tia 0800 pizza is NOT safe for Celiacs! (According to them themselves!)

Hi Chocobella, at 800pizza did you see if they cook it in a separate oven only for gluten free? I had gf pizza in Canada at pizza hut and was sick after 10 minutes....that is Why I sweared I would never go to a pizza place again What can you tell me about 800pizza on this? Tia

Thanks Terrible_twos! That's a huge help! I was reading a brochure from 800 pizza and they've stated that they take care of cross contamination. Thanks so much! NKD gave me much grief, looked like a paste of tapioca and rice flour had been spread out and baked :-( Absolutely zero taste. Would you please post a link to the gluten free market online? Thanks so much! edited by Chocobella on 19/05/2014 Here's the link to the online gluten free supermarket: http://www.glutenfree-supermarket.ae It's expensive, but the chef bakes all the gluten free goodies in a 100% gluten free kitchen - so you don't have to worry about cross contamination. Loads of different kinds of breads, muffins, cookies, etc. I've tried her brownie bites which are yummy (they really are bite size)! I also tried the oats and sunflower bread which was good - tasted more like the artisan breads and was quite filling. This is the pizza base I tried: http://www.glutenfree-supermarket.ae/product_info.php?cPath=23&products_id=599 Another bakery that offers only gluten free products that are made in a 100% gluten free kitchen is Skinny Genie. http://www.skinny-genie.com I've not tried their breads, so can't comment, but their muffins are really nice. I don't mind nkd pizza :) Regarding 800 pizza, maybe you could try going there and ask them to show you how careful they are about avoiding cross contamination? Do they have a separate area where the gf pizzas are made, are the toppings kept separately? Do they have a separate oven? Etc.... I sometimes take slices of gf bread and add tomato purée, toppings and cheese and bake in my small oven for few minutes (until the cheese melts and bread toasts). It tastes just as good as any pizza - after all the real taste is in the toppings and purée :)

Russo's New York pizzeria has gluten free pizza - I've not tried it yet, but have heard good reviews. You will find other pizza joints selling gluten free pizzas, but if you have celiac disease, then nkd pizza and Russo's are the only ones that are "safe" ( meaning they take care to avoid cross contamination). Carluccios have a few options for gluten free pastas, so that's something you can try out. Again, they are aware of cross contamination. The best pizza base that I've tried is the one from gluten free supermarket online - it really is the best. You just need to add your tomato purée, toppings and cheese and bake.

You do know that the original researchers on gluten have admitted that they were completely wrong? I'd eat your pizza if I were you! In one of the best examples of science working, a researcher who provided key evidence of (non-celiac disease) gluten sensitivity recently published follow-up papers that show the opposite. The first follow-up paper came out last year in the journal Gastroenterology. Here's the backstory that makes us cheer: The study was a follow up on a 2011 experiment in the lab of Peter Gibson at Monash University. The scientifically sound — but small — study found that gluten-containing diets can cause gastrointestinal distress in people without celiac disease, a well-known autoimmune disorder triggered by gluten. They called this non-celiac gluten sensitivity. Gluten is a protein composite found in wheat, barley, and other grains. It gives bread its chewiness and is often used as a meat substitute. If you've ever had "wheat meat," seitan, or mock duck at a Thai restaurant, that's gluten. Gluten is a big industry: 30% of people want to eat less gluten. Sales of gluten-free products are estimated to hit $15 billion by 2016. Although experts estimate that only 1% of Americans — about 3 million people — suffer from celiac disease, 18% of adults now buy gluten-free foods. Since gluten is a protein found in any normal diet, Gibson was unsatisfied with his finding. He wanted to find out why the gluten seemed to be causing this reaction and if there could be something else going on. He therefore went to a scientifically rigorous extreme for his next experiment, a level not usually expected in nutrition studies. For a follow-up paper, 37 self-identified gluten-sensitive patients were tested. According to Real Clear Science's Newton Blog, here's how the experiment went: Subjects would be provided with every single meal for the duration of the trial. Any and all potential dietary triggers for gastrointestinal symptoms would be removed, including lactose (from milk products), certain preservatives like benzoates, propionate, sulfites, and nitrites, and fermentable, poorly absorbed short-chain carbohydrates, also known as FODMAPs. And last, but not least, nine days worth of urine and fecal matter would be collected. With this new study, Gibson wasn't messing around. The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets — even the placebo diet — caused pain, bloating, nausea, and gas to a similar degree. It didn't matter if the diet contained gluten. (Read more about the study.) "In contrast to our first study … we could find absolutely no specific response to gluten," Gibson wrote in the paper. A third, larger study published this month has confirmed the findings. It seems to be a "nocebo" effect — the self-diagnosed gluten sensitive patients expected to feel worse on the study diets, so they did. They were also likely more attentive to their intestinal distress, since they had to monitor it for the study. On top of that, these other potential dietary triggers — specifically the FODMAPS – could be causing what people have wrongly interpreted as gluten sensitivity. FODMAPS are frequently found in the same foods as gluten. That still doesn't explain why people in the study negatively reacted to diets that were free of all dietary triggers. You can go ahead and smell your bread and eat it too. Science. It works. Read more: http://www.businessinsider.com/gluten-sensitivity-and-study-replication-2014-5#ixzz328GLxtBq Interesting...

Hi Daza, could you give me more info to find your exact bread recipe on Thermomix? Would appreciate that! Tia I can't post the link on my iPad but if you go to recipecommunity.com.au then search for 'Cyndi O'Meara's gluten free bread slightly tweaked' you'll find it. I use quinoa instead of arrowroot flour and a few more seeds.

Daza, it does look like an amazing machine! Like the Martians brought it ;-) Seriously though, what a smart smart thing! Does it bake bread like the traditional bread maker in which you put the ingredients in a certain order, leave it and the bread will be ready in a few hours? edited by Chocobella on 19/05/2014 It is amazing! It doesn't bake the bread, you bake it in the oven but you do everything else in the thermomix, including milling the flour. In the past few days the things I have made in it then baked in the oven have been; bread, muesli bars, cupcakes, chicken sweet potato and kale patties. Actually cooking in it I've made dahl, bolognese, a stir fry and custard. Making but requiring no cooking has been hommous, ice cream, smoothies, juices and nut butter.

Hi Daza, could you give me more info to find your exact bread recipe on Thermomix? Would appreciate that! Tia

Hi Chocobella, the best gf bread in Dubai is sold at sweet connection, mercato mall. Ciao

Why not do an alternative pizza/...... get a large portebello mushroom and put all your toppings on it..... I have asked this before, and i meant it wiht no disrespect by why try and find GF alternatives that taste awful, why not just chanage your eating habits... Like have risotto instead of pasta.

Not sure about pizza, but the sweet connection has a good selection of gluten free stuff. I have found some excellent bread though - its part baked, sold in spinneys and dubai herbal centre. Brand is shar (sp?!) yellow packaging. They do all sorts of loaves/rolls, you just finish them off in the oven. Was impressed!

It's the world's best kitchen gadget :) If you google thermomix dubai I think there is a Facebook page.

Really interesting post marytodd, love science :) I agree with Izzy, there really is no substitute for the real thing. You just have to accept that gluten free tastes and feels different and learn to enjoy it (or not). It's a bit like there is no vegetarian bacon that tastes just like the real thing. I make a gluten free bread for my children's breakfast which is nicer than any one I've bought from a shop. Quite light and fluffy for gluten free. My children aren't gluten free but the bread has more goodness in it than a standard loaf plus they normally have sandwiches for lunch and I don't think that too much of any one thing is great for them. It's a Thermomix recipe, the thermomix is great for gluten free.

And what is gluten?? http://time.com/92234/watch-gluten-free-people-struggle-to-explain-what-gluten-is/

There is nothing. No subsititue tastes like bread except bread. All GF products that i have tried are awful and all it does is make me want to eat the real thing. Even the 50aed loafs at the ripe market are not great (and not worth 50 aed). Best to either avoid or suffer the after effects.

You do know that the original researchers on gluten have admitted that they were completely wrong? I'd eat your pizza if I were you! In one of the best examples of science working, a researcher who provided key evidence of (non-celiac disease) gluten sensitivity recently published follow-up papers that show the opposite. The first follow-up paper came out last year in the journal Gastroenterology. Here's the backstory that makes us cheer: The study was a follow up on a 2011 experiment in the lab of Peter Gibson at Monash University. The scientifically sound — but small — study found that gluten-containing diets can cause gastrointestinal distress in people without celiac disease, a well-known autoimmune disorder triggered by gluten. They called this non-celiac gluten sensitivity. Gluten is a protein composite found in wheat, barley, and other grains. It gives bread its chewiness and is often used as a meat substitute. If you've ever had "wheat meat," seitan, or mock duck at a Thai restaurant, that's gluten. Gluten is a big industry: 30% of people want to eat less gluten. Sales of gluten-free products are estimated to hit $15 billion by 2016. Although experts estimate that only 1% of Americans — about 3 million people — suffer from celiac disease, 18% of adults now buy gluten-free foods. Since gluten is a protein found in any normal diet, Gibson was unsatisfied with his finding. He wanted to find out why the gluten seemed to be causing this reaction and if there could be something else going on. He therefore went to a scientifically rigorous extreme for his next experiment, a level not usually expected in nutrition studies. For a follow-up paper, 37 self-identified gluten-sensitive patients were tested. According to Real Clear Science's Newton Blog, here's how the experiment went: Subjects would be provided with every single meal for the duration of the trial. Any and all potential dietary triggers for gastrointestinal symptoms would be removed, including lactose (from milk products), certain preservatives like benzoates, propionate, sulfites, and nitrites, and fermentable, poorly absorbed short-chain carbohydrates, also known as FODMAPs. And last, but not least, nine days worth of urine and fecal matter would be collected. With this new study, Gibson wasn't messing around. The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets — even the placebo diet — caused pain, bloating, nausea, and gas to a similar degree. It didn't matter if the diet contained gluten. (Read more about the study.) "In contrast to our first study … we could find absolutely no specific response to gluten," Gibson wrote in the paper. A third, larger study published this month has confirmed the findings. It seems to be a "nocebo" effect — the self-diagnosed gluten sensitive patients expected to feel worse on the study diets, so they did. They were also likely more attentive to their intestinal distress, since they had to monitor it for the study. On top of that, these other potential dietary triggers — specifically the FODMAPS – could be causing what people have wrongly interpreted as gluten sensitivity. FODMAPS are frequently found in the same foods as gluten. That still doesn't explain why people in the study negatively reacted to diets that were free of all dietary triggers. You can go ahead and smell your bread and eat it too. Science. It works. Read more: http://www.businessinsider.com/gluten-sensitivity-and-study-replication-2014-5#ixzz328GLxtBq

NKD do a pretty good gluten free pizza. For pasta I buy the alternative rice pasta at spinneys. It's quite good. I'm not aware of any restaurant that serves gluten free pasta unfortunately.