Gluten-free flour blends can do a lot, but they’re not all created equal and they’re not for every baked good.

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

For breads and pizza doughs, gluten-free flour company Bob’s Red Mill recommends 1 teaspoon of xanthan gum per cup of flour. For cakes and cookies that require less elasticity, the company ...

Flour is an important part of making fried chicken, and this alternative to wheat flour will yield a crispy, delicious result with no extra skill required.

If I was forced to choose just one gluten-free flour to bake with, it would, without a moment's hesitation, be oat flour. Oat flour is the Phoebe Waller-Bridge of gluten-free flours: easy to love ...

In order to provide gluten-free substitutes to those who cannot consume gluten, many flours, such as rice, corn and sorghum, have been used. So far, wheat flour itself has not. This is because wheat ...