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 ...

Need to go gluten-free? Study warns popular breads may trade fiber for fat – but here’s how to choose smarter. Study: Determination and Comparison of Fat and Fibre Contents in Gluten-Free and ...

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 ...

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 ...

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 ...

Bread and gluten are in a codependent relationship. The open, airy crumb of treats like focaccia, fougasse, and sandwich bread is the achievement of a strong gluten network that traps bubbles of ...

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 ...