“Can you make this gluten-free?” has become one of those dreaded questions every recipe developer and food writer must face. We dread it because we’ve accepted the discomfiting truth: There is no such ...

If you have Celiac disease, gluten is off-limits. It’s a type of protein that’s in a lot of baked goods, and it’s what gives them structure. If your doctor tells you to avoid gluten, you’ve still got ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." With a loaf of the healthiest bread in your kitchen (plus a few extra ingredients), you can whip up a ...

This 100% Whole Wheat Sourdough Bread has a tangy, nutty flavor and a hearty, dense, yet wonderfully soft texture. It’s a nutritious, high-fiber option perfect for toast, sandwiches, and more. As a ...

Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new ...

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 ...

Sourdough is a fermented bread made with naturally occurring yeasts and lactic acid bacteria, resulting in a tangy, chewy ...

You may have wondered about the health score on white bread, whole wheat or whole grain bread, and which may be dubbed the "better choice." Now, nutrition experts are offering answers about the ...