Then you get into the breads made for people with dietary restrictions, such as gluten-free bread. But even if you don’t have ...

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 ...

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 ...

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 ...

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 ...

You can still enjoy your favorite foods while on a gluten free diet. While most breads are made with flour which contains gluten, it is simple to make homemade breads with a few ingredient switches so ...