Stay connected with this weekly communication highlighting gluten-free news and updates on cutting-edge research related to celiac and gluten.
Data from a U.K. study show the death rate for celiac patients has declined since blood tests for antibodies were introduced in the 1990s.
Almost one-third of restaurant dishes labeled “gluten-free” contain detectable amounts of gluten, a new study found. How can you make sure to be safe when dining out?
Shake Shack’s newest location has touched down in one of the busiest airports in the U.S., Hartsfield-Jackson International Airport.
This year’s Great American Beer Festival saw a record number of entries in the gluten-free beer category. Check out our roundup of the winners.
Recent tests found that individual servings of gluten-free oats sometimes contain more than 20 parts per million of gluten. Learn more about the results.
A study of 50 gluten-free products found certain ones had low essential minerals. What did they have in common?
A new blood test offers an easier way to detect celiac in people who already follow a gluten-free diet, welcome news for those wanting to avoid a gluten challenge.
The Dunkin’ Donuts gluten-free brownie is the chain’s first nationwide gluten-free item. But how does it taste? Our editor reveals!
A recent study of gluten-free diet followers found that most of them experienced discomfort after consuming fructan, not gluten.