bake Special Report - Pizza 2021 - 30

Gluten-Free
POTENTIAL
BY JOHN UNREIN
Over the past year, baking pizza
saw a bit of revival as the pandemic
forced people to stay at home.
Home baking had been losing some
of its sheen since after the 2008
recession when scratch cooking had
grown significantly as consumers
looked to curb their spending. Over
the last five years, there has been
easier access to readymade foods
and food delivery have exploded,
according to Spoonshot.com.
During the initial months, baking
became such a popular activity that
there were actually flour shortages,
forcing people to use whatever they
could get their hands on, including
gluten-free flours. Spoonshot data
show that consumer interest in
almond flour has grown by 102%
in the United States since 2019.
So, how is the gluten-free trend
influencing pizza - both in terms of
consumer demand and alternative
production methods?
" Its influence was felt about a
decade ago as demand for it started
to increase. At this point there are
several companies who have developed
gluten-free products that are
much better than the early versions,
and they are more easily accessible
through suppliers, " explains Jeremy
White, content director and editorin-chief
for Pizza Today, Pizza Expo,
and the Artisan Bakery Expo. " Pizza
30
makers have gotten comfortable
with the product and have done
a good job for the most part of
making it available to customers
who want or need gluten-free. "
The main go-to flour options
for gluten-free baking have been
almond or coconut flours, mainly
because these are also sought
after by consumers following keto,
paleo, or low-carb diets, according
to experts. But there are numerous
emerging options for alternative or
gluten-free flours that could grow
the space of " flourless " baked foods.
For example, Spin! Pizza, a 15-unit
chain based in Kansas City with
locations in Los Angeles, Dallas and
Papillion, Nebraska, now features
three kinds of crust, including gluten
free and gluten free cauliflower.
Ed Brownell and Gail Lozoff
founded the company in 2004, after
working together at Bagel & Bagel.
" After months of trial and error and
with the help of friends and family,
a final SPIN! menu was created,
and the first restaurant opened in
2004. The fast-casual concept, one
of the first of its kind, opened with
grand reviews and long lines. The
owners worked hard to ensure a
culture of guest first service which
resulted in locals driving across
town with a demand to open more
locations in their area. "
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
┬ęZORYANCHIK - STOCK.ADOBE.COM
http://www.Spoonshot.com http://www.bakemag.com

bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
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http://digital.bakemag.com/sosland/bake/2018_12_01
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