It's not a gluten allergy, per se. It's just that my body decided that it didn't like to digest wheat flour, would really prefer that I didn't ingest it intentionally, and decided to let me know in a ...

While gluten-free baking has come leaps and bounds in the last few decades, if you don't master the timing (and the temping) ...

With parties and celebrations galore, the holiday season can seem daunting when it comes to food for those who have dietary restrictions as well as those who are preparing food. Read on for some ...

All-purpose flour, Prueitt says, “has just enough gluten in it” to make things that require less of the protein, such as cookies, and others that require more, such as baguettes and bagels.

Not just any gluten-free bread, the reader cautioned: Her daughter had egg and dairy allergies. And she was craving a good hamburger bun. The mission sounded simple enough.

In fact, JP’s Pastry is the only gluten-free bakery certified by the GIG (Gluten Intolerance Group of America) in the Carolinas. In the 5,000 square feet building, the JP's Pastry team designs ...

In classic baked goods, gluten serves as a supporting framework. In chemical-physical terms, however, gluten is a key protein, said Prof. Dr. Mario Jekle, head of the Department of Plant-Based Foods.

Stephanie Thomacos of Enfield, who makes macarons and dacquoise cakes under the name Mama’s Macs, will gather other gluten-free food merchants in Ellington on Sunday mornings between Nov. 20 and ...

They also lend themselves well to cookies, such as the Gluten-Free Oatmeal Chocolate Chip Cookies she adapted from her original recipe with wheat in the 2006 cookbook “Tartine.” “Cookies in ...