If you just can't seem to get your gluten-free bread right, there may be a reason it continues to implode. According to one expert, there's a simple fix.

Discover the secrets to successful gluten-free baking with the right flour blends and techniques for delicious results.

GF pasta and bread have become particularly popular ... Emulsifiers like mono- and diglycerides appeared in 80% of gluten-free breads to replicate wheat’s elasticity, raising questions about ...

For instance, whole wheat, sprouted grain, and whole-grain bread made with gluten-free grains such as millet or pure oats are all considered healthy whole-grain breads. When you're shopping for ...

It’s always handy to have a decent wheat-free loaf up your sleeve ... If you can’t get hold of gluten-free flour containing xanthan gum, add two teaspoons of xanthan gum to the flour and ...

Without gluten, a loaf of baked bread would be flat and dense ... Sticking to a gluten-free diet is a challenge, especially because modern foods are heavily based on wheat. From baked goods to frozen ...

Imagine needing access to specialist food to stay well but only being able to get it in some parts of the country. What ...

Sticking to a gluten-free diet requires avoiding foods like bread, pasta, and baked goods ... is a protein found in some grains including wheat, barley, rye, spelt, and kamut and in extracts ...

If you have a gluten intolerance, wheat allergy ... It's gluten that gives bread its elasticity and cakes their lightness. Gluten-free flour is now available in most large supermarkets.