Around 1 in 100 people have coeliac disease – an autoimmune condition caused by an adverse reaction to gluten. People with many other conditions, including non-coeliac gluten sensitivity, also need to follow a gluten free diet and it is now estimated that at least 10% of UK consumers are doing so.*
Charlotte Perkins, Commercial Manager, Pan’Artisan Ltd:
“Consumer awareness regarding the nutritional function of foods has increased and a marked rise in interest in gluten free products is evident, with the number of gluten intolerant diners rising. Preparing your gluten free food offer to include one of the most requested dishes – pizza – is smart planning and sure to attract custom.
“It’s often noted that gluten free pizza bases can be tougher than a traditional thin base, but our newly launched Gluten Free base redefines this and draws on our Italian heritage to offer an incredibly light, fluffy textured pizza base. These bases are made in the UK from an Italian blend of premium ingredients, including rice flour. They also have a low salt content, which is under the government guideline.
“We aim to deliver on trend, versatile, Italian-inspired bakery products that not only taste delicious, but also provide catering operators with convenient and exceptional quality menu staples that support an inclusive food offering for a myriad of diet types.”
Pan’Artisan’s frozen, Gluten Free pizza bases simply need defrosting at room temperature until fully thawed before topping and baking at a recommended oven temperature of 330-350°C. Cooking times will vary depending on oven and toppings used.
Pan’Artisan’s Gluten Free bases are available in a 12”size, with 22 units per case.
*coeliac.org.uk
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