“Baked this today, the lightest, softest gluten-free cake I’ve made over 20 years of gluten-free baking.” By Mia Leimkuhler Brian Levy’s gluten-free yellow ...

Here’s what science says about the risks and benefits of going gluten-free. Gluten, a protein in wheat, barley, and rye, gives bread its chewy texture and structure. Though harmless for most ...

The protein content of some popular gluten-free items like tortilla wraps, pancake and waffle mix, seeded bread, and noodles was generally less than half of that found in gluten-containing ...

The gluten-free market is going from strength-to-strength. We look at how industry can get involved in this growing trend. The gluten-free industry is booming and consumer interest is at an all-time ...

gluten-free alternatives, there’s an array of high-protein options that have got the social media tick of approval. From protein-packed chickpea flour wraps to nutrient-rich spinach wraps ...

The UK’s market leader in gluten free flatbreads has launched a new soft white wrap which ‘breaks the mould of gluten free bakery food’ into Tesco and Asda stores nationwide. The wraps have been ...

Dr. Schär, a gluten-free food products brand, brings to market soft-textured muffins in Classic, Chocolate and Chocolate Chip flavors. The muffins, which are shelf-stable and ready to eat ...

Store-brand gluten-free breads are typically cheaper and still safe to eat. Our experts highly recommend Schar's sourdough bread because of its chew texture, high fiber content, and great value.

Here are my thoughts on gluten-free hamburger buns from Udi's and Schar. Need a break? Play the USA TODAY Daily Crossword Puzzle. Udi's is the easiest brand to find and is one of the most popular ...