If you're looking for a healthy, light and high-fiber alternative to bread our daily bread, you'll fall in love with this recipe made with 3 main ingredients:oatmeal, eggs and natural yogurt. Perfect ...

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 ...

“Can you make this gluten-free?” has become one of those dreaded questions every recipe developer and food writer must face. We dread it because we’ve accepted the discomfiting truth: There is no such ...

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 is a group of proteins in wheat that is responsible for giving wheat bread its chewy, spongy texture (1, 2). Because many people either need or choose to avoid gluten, gluten-free breads have ...

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 ...

If you follow a gluten-free diet or limit the amount of gluten you eat, you’ll be happy to know that bread is still on the table! Because gluten helps give bread its soft and chewy texture, ...

If you have Celiac disease, gluten is off-limits. It’s a type of protein that’s in a lot of baked goods, and it’s what gives them structure. If your doctor tells you to avoid gluten, you’ve still got ...