Duet Bakery is happy to support celiac disease and gluten-free advocates in celebrating the gluten-free labeling petition goal of 25,000 signatures. Many cake bakeries, including Duet Bakery, had previously been offering customers gluten-free products in an attempt to meet a growing demand for it as more Americans are diagnosed with celiac disease and other types of gluten sensitivity.
The Food and Drug Administration (FDA) require all foods containing major allergens to be labeled. The FDA is also working to establish gluten-free labeling standards for products that contain no gluten or amounts of gluten that are too small to cause an adverse reaction. The proposed limit for gluten-free designation is 20 parts per million. The new petition helps the effort, as it now requires an official response from the White House.
According to a study conducted by the Mayo Clinic, it is estimated that about 1 percent of Americans have celiac disease, making it four times more common today than it was 50 years ago. Fortunately, the problem is being recognized by the food industry and a wide variety of gluten-free products are now available.
Celiac disease is a digestive condition triggered by the protein gluten, found in wheat, rye, barley, and some oats. People with this condition who eat foods containing gluten, experience an immune reaction in the small intestine, resulting in damage to the small intestine and an inability to absorb certain nutrients.
Gluten is most commonly associated with wheat and wheat flour, but can also be found in other grains, such as barley, rye, and triticale - a wheat hybrid. Gluten can also be found in many other products, like salad dressing, sauces, and even toothpaste. When baking, gluten proteins in wheat flours make doughs elastic and stretchy, and trap gas within the baked goods, providing a light and airy interior with a tender crumb.
Baking without gluten can be challenging because gluten contributes basic properties to baked goods, such as cakes, pastries, breads, and cookies. However, many cake bakeries in Brooklyn NY are rising to the challenge and replacing wheat flour with gluten-free flour. Other additives can hold gas to create the same gas-retaining results with the desired softness and texture. Xanthan gum and guar gum, for instance, are good examples.
Your Cake Bakery Brooklyn, and Chef Diana Rodova and her staff at Duet Bakery, are meeting the needs of its clientele with gluten-free baked goods and other food products that cater to those with food allergies or intolerance.
It is not clear why 1.8 million Americans now suffer from celiac disease. Some argue that it may be due to changes in cross-breeding wheat to make it a hardier, shorter, better-growing plant. Whatever the cause, recognition of the problem by cake bakeries in Brooklyn NY and others in the food industry is necessary to combat the problem.
Duet Bakery and other cake bakeries in Brooklyn are joining the rest of the nation in celebrating the recent headway made by surpassing the number of signatures required on a petition that will go to the White House asking for better labeling guidelines for gluten-free products. Your local Cake Bakery Brooklyn and other supporters of gluten-free options are striving to offer solutions to the problem. For more information call (718) 676-6220 or visit http://www.duetbakeryny.com.