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.

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

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 ...

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 ...

Beyond price, consumers often associate gluten-free products with a specific taste and texture, even in cases where they have ...

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

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 ...