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Monday, November 29, 2010
U.S. Pizza Team Goes Gluten-Free
Did you know there is a U.S. Pizza Team? Neither did I. According to Good Day NY, the U.S. Pizza Team ran it's first gluten-free pizza championship in 2010. In addition, according to the 2010 Pizza Power Report, the National Restaurant Association had a noticeable increase in gluten-free foods at this year's show with more gluten-free pizza crusts, burger buns, pastas, and desserts than ever before. The NRA puts gluten-free food consciousness as the top 9th trend in the culinary world that we should be watching. For us that are already gluten-free, we are way ahead of that trend!

One of the top sponsors of the U.S. Pizza team is Tom Sawyer Gluten-Free Flour. Tom Sawyer All Purpose Gluten Free Flour is a blended flour of rice and tapioca flours, xanthan gum, and kosher approved unflavored gelatin. The flour is prepared in a dedicated gluten-free environment, using gluten-free mixing and packing equipment and is then tested for gluten contamination. It is gluten-free, casein-free, dairy-free, and soy-free.

On Tom Sawyer's website, they give the top 7 reasons restaurants should be offering gluten-free pizza crust to their customers. Some highlights include:

- Gluten intolerance is a lifelong condition (not a fad diet) that translates into a customer base for life!
- A captive audience that has been marginalized by a restrictive diet will become lifelong fans of your establishment!
- Gluten intolerance is the #1 undiagnosed condition in the U.S. This will result in an unexpected surge in those suffering from this lifelong condition!

If Tom Sawyer Gluten-Free Products partnered up with GFRAP to educate those buying their gluten-free flour, I think it could really be a dynamic force in the gluten-free pizza industry. Hey Tom Sawyer, are you reading this?!

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1 Comments:

Anonymous Jane said...

Great blog, and this is great news! Thanks for posting

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