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Brazilian flour waves good-bye to gluten problems
With coeliac disease - gluten intolerance - now affecting 1 in 100 people, Brazilian flour is 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.
Isabel also has a personal passion for exotic fruits, and has created a range of preserves with enticing flavours such as cashew and guava fruit jam and banana and açaí (açaí berries are revered in South America as ‘The Fruit of Life’).
For more information or to place an order please contact Brazilian Flavours direct 0871 2313399 or sales@brazilianflavours.net
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