Celiac disease can force individuals to avoid just about anything with gluten. While this once might have meant they had to go without bread, that is no longer the case. Here are some of the best ...

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 ...

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 ...

Hearty, chewy, and nutritious, groats are minimally processed whole grains; here, they're used to add heft and crunch to Ava Celik's gluten-free, whole-grain German bread. Gently sweetened with ...

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 ...

Gluten-free and whole grain products show no signs of leaving retail shelves, which is providing wider entry for ancient grains and other ingredients into the grain-based foods industry. The global ...

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.

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." With a loaf of the healthiest bread in your kitchen (plus a few extra ingredients), you can whip up a ...

When Oprah Winfrey declared her love for bread and famously admitted to eating it every day, I couldn’t help but rejoice. Lately, whether through social media or some other form of food policing, ...

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 ...