Sprouted grain, sourdough, and whole wheat bread provide fiber, protein, and nutrients that can benefit health when eaten as ...

Here, we tested (nearly) every loaf of gluten-free bread on the market to bring you these five best gluten-free sourdough bread brands. However, my doctor gave me the dreaded news recently that I ...

Regular sourdough isn’t safe for people with celiac disease or gluten intolerance. Wheat sourdough isn’t gluten-free, but may contain less gluten than regular yeast bread. You may want to consider ...

As runners, bread is an integral part of most of our diets, but choosing a healthy bread from all the different types on the shelf can be a little overwhelming. White, multi-grain, whole wheat, ...

A six-year large-scale research study has concluded that gluten-free diets may be good at dealing with bloating but for health benefits such as a lower risk of cardiovascular disease and type 2 ...

Recent developments in gluten-free baking have transformed the landscape of bread alternatives, offering unprecedented taste and nutritional value. Modern gluten-free breads combine innovative ...

Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases ...

When it comes to food debates, some people may be interested in the health score on a particular sandwich staple: Bread. If you’re wondering about white bread, whole wheat, or whole grain bread which ...

As head baker of Panera Bread, Tom Gumpel is at work on an almost impossible task. We asked an expert to taste test his GF progress. One day earlier this year, Tom Gumpel left work feeling terrible.

Experts say there are important distinctions to keep in mind. Credit...Aileen Son for The New York Times Supported by By Alice Callahan At my grocery store, the bread selection stretches across an ...