There are many answers to this question because when you substitute, you also need to add elements that help give the dough ...

Over the years, some restaurants have gotten better about offering gluten-free options but, sometimes, the menus require a ...

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

As there is no gluten in the flour, no kneading is required! Don't be concerned that your dough has a wetter consistency – it may be more like batter than traditional dough.

Combining gluten-free flours, starches and binding agents will improve elasticity and structure, Fiesel said, and incorporating fats or oils may help enhance the pliability and mouthfeel of flour ...

Gluten-free folks don't have to miss out on tasty frozen meals. We sampled some of the most popular gluten-free entrées and ...

There are significant challenges to creating gluten free food ... our producers simply replaced wheat with nut flour or rice, oat and buckwheat flour.” Italy, with its high wheat and semolina ...

Nigella's Parmesan Shortbreads (from NIGELLLISSIMA) are melt-in-the-mouth savoury bites that are perfect with a pre-dinner ...

Many people who are sensitive to gluten claim they can eat all the bread and pasta they want when traveling abroad. How could ...

Alton Brown has never been shy about sharing his opinions on food, and when it comes to gluten-free pizza, there's one pie ...

In the millennia-old quest to find a commercial use for olive-mill waste, PhenOlive flour may have the answer for mills, ...