Gluten-free baking has come a long way from the dry, crumbly disasters of yesteryear. Whether you’re celiac, gluten-sensitive ...

Sourdough's popularity is still going strong five years after most everyone first birthed their quarantine sourdough starters. In tandem with sourdough's popularity is the continued trend of gluten ...

A decade ago, any kind of gluten-free baking seemed mysterious and unfeasible for anyone but the truly brave and fearless home cook. Yeast breads in particular were looked upon with trepidation. Kind ...

Irish soda bread is a must-have on St. Patrick’s Day. But we can’t let gluten-free folks miss out on the dense and delicious treat. Fortunately, Jules Shepard of Jules Speaks Gluten-Free Blog has a ...

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"Good" isn't a word typically used to describe gluten-free bread, but celiac patient, author and gluten-free baking expert Jules E. Dowler Shepard thinks it should be. And at a gathering of the Gluten ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

We may receive a commission on purchases made from links. Gluten allergies and sensitivities are on the rise, with research positing that the once-rare intolerance is now thought to affect at least 10 ...

Looking for a gluten-free pumpkin bread recipe that won't spike your blood sugar? Mia Rigden, host of "Alt-Baking Bootcamp" has you covered. “This is called a quick bread, because it’s really just: ...

Cooking is a science as old as time, but scientists are still figuring out cool ways to improve it. Scientists from the Institute of Food Technology of the University of Natural Resources and Life ...

Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases ...