This ingredients index will help you read a food label.
Tricia Thompson, CEO of Gluten Free Watchdog, discusses how her organization tests the gluten content of products in an effort to inform and protect the community.
Enjoying gluten-free pie no longer requires you to start from scratch. Grocery store shelves and online retailers offer a selection…
Lentils offer the gluten-free cook all kinds of advantages. Tasty, versatile and affordable, these quick-cooking legumes are also amazingly nutritious.
Gluten-free flour blends have come a long way in the last decade. Originally they consisted of a combination of flours…
Xanthan and guar gums are often added to gluten-free flour mixes to add structure to baked goods. But if you’re sensitive to gums, there are substitutions.
A new and unlikely ingredient is making its way into a few gluten-free foods. Don’t be surprised to find wheat starch in some products in the United States.
Corn flour creates light and fluffy baked goods.
Food scientists, dietitians, celiac advocates and producers consider quinoa a healthy dietary component of the gluten-free diet.
A nutritional powerhouse, antioxidant-rich flax seeds contain an amazing amount of dietary fiber, protein, micronutrients and omega-3 fatty acids.