But what are these gluten-free flours, and how do they transform cereals into ideal alternatives to conventional wheat flour?

When using gluten-free flours for your cakes, cookies, and more, there's a good reason to add a little more vanilla extract (or another kind) than usual.

Serve them warm with fresh fruit or honey for a delicious and healthy start to your day. For those hectic mornings when you ...

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

Cornmeal, on the other hand, is not a good substitute for flour because it's gluten free. It's best in liquid batters and things like cornbread and quick breads. High in folate. That cup of ...

With gluten-free food everywhere, you might think it's always the healthier choice. But is it really doing what you expect? A ...

If you're gluten-free or just trying to cut back, you've got to try baking with acorn flour. Its binding strength is perfect ...

The Church of England has officially affirmed that non-alcoholic wine and gluten-free bread cannot be used as substitutes ...

The king cake is remarkably bready, with a healthy, but not excessive, layer of frosting on top and a cinnamon roll–like filling. It’s satisfyingly crumbly, but not overly so, as many gluten-free ...

A baker puts a Gluten Free sign in a display of brownies - Daisy Daisy/Shutterstock I started shopping at Aldi when I took a pay cut, and now it's my go-to store. Here are 9 of my favorite items ...