"Gluten is a protein that gives structure and chewiness to baked goods like bread," says Washington, D.C.-based dietitian Caroline Thomason. It's found naturally in grains including wheat, rye and ...

There’s bad news for carboholics. A growing body of research suggests that eating bread, pasta and other grain products may ...

Could the bread in your sandwich, the pasta in your salad or the wheat in your breakfast be making you depressed?

Feel free to use a combination* of any seeds: I like these loaves to be heavy on sunflower, both for its flavor and nutritional aspects. As supporting seeds, pumpkin and buckwheat are outstanding.

Gluten-free baking can be tricky, but this recipe is a Certified Keeper. Enjoy the flavors of fall in this easy GF pumpkin bread!

In the past, many gluten-free bread recipes relied on eggs for binding, but with plant-based fibers such as psyllium and flax, we can create gluten-free breads that are also vegan. A note about oats.

The card is a great idea in theory, it just needs to have an amount of money on it that will actually cover your gluten free ...

In gluten-free breads, hydrocolloids perform similarly to gluten by binding water in a matrix, thus helping the bread expand and rise. Goyoaga, Devlin, and Lowe all rely on psyllium husk powder.

Adult patients with coeliac disease in South Yorkshire could have their gluten-free food prescriptions withdrawn as the NHS ...