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 ...

“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 ...

Quiznos has already been offering gluten-free choices in Canada, where locations have successfully partnered with Schar Gluten-Free Bread since June 2024. Now, the company is expanding its gluten ...

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 category is booming. With a global market value of $6.45bn and a CAGR of 9.8% (Grand View Research), it’s clear that the sector is attracting its fair share of consumers. Nevertheless, ...

47. People with celiac disease face a food paradox. Gluten-free bagels, brownie mixes, and frozen burritos beckon from grocery store shelves. Yet despite this abundance, they can’t trust that ...

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 ...

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.