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.
Worrying about vinegar complicates the gluten-free diet because vinegar is in a lot of foods and you will find misinformation from the medical community.