Xanthan gum: Critical in gluten-free baking, xanthan gum holds ingredients together, providing elasticity and springiness.

Procuring gluten-free products is facilitated when a pharmaceutical company has an established policy of producing only gluten-free products. In such a case, much of the uncertainty about the ...

Italy is well-positioned not only to produce durum wheat, which is a key ingredient in regular, gluten-free baked goods and pastas, but sorghum, millet and corn, too. Sorghum is grown across the ...

A classic British tea-time treat, these gluten-free scones are best eaten on the ... Add the butter and lightly rub in until there are only small flecks of butter visible. Stir in the sugar ...

A lovely light gluten-free cheesecake with a creamy lemon filling, an amaretti biscuit base and a hefty dose of amaretto liqueur. With only a handful of ingredients, it's a fuss-free gluten-free ...

I know there are many, like me, who not only eat gluten-free but also like to keep refined ... This almond flour bread is so versatile, that you can use it for anything – from a starter to ...

"Psyllium husk, which is extracted from Plantago ovata for use in gluten-free doughs, can be included on ingredient labels as vegetable fiber without the need for an E number, allowing it to be ...

The Church’s canon law is strict: The “most holy Eucharistic sacrifice” can be offered only with unleavened bread made “only [from] wheat,” meaning gluten-free ... for Use of Low-Gluten ...

Troyer is one of only a few bakers that even attempts a gluten-free king cake and it’s my household’s favorite. Though I can eat gluten — my girlfriend is the one with the dietary ...