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.

You might want to think twice before buying crispy onions at the grocery if you're on a gluten-free diet. Which brands are ...

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 ...

Each type of gluten-free flour, whether made from grains, nuts, or seeds, has its own unique properties. You can create a ...

and gluten-free products. Gluten is a protein that gives flour a sticky consistency when it’s mixed with water. It’s also associated with the rise and chewy texture of bread. The term ...

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 ...

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

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 ...

As more people discover its nutritional qualities, jackfruit flour, made by processing the dried bulbs of the raw fruit, is ...