Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research. The study, published in International Journal of ...

Whether you have Celiac disease or you just want to limit the amount of gluten in your diet, you might be overwhelmed determining which food ingredients are truly gluten-free. It's pretty common ...

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 ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." If you follow a gluten-free diet or limit the amount of gluten you eat, you’ll be happy to know that ...

The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study. The findings could ...

Gluten-free bread was once a rare and highly valued item among those who are intolerant or allergic to gluten. What was available on supermarket shelves was often unpleasantly dry and crumbly, lacking ...