When using gluten-free flours for your cakes, cookies, and more, there's a good reason to add a little more vanilla extract ...

Teff flour is a nutritional powerhouse with a nutty flavor perfect for bread and cakes. Sorghum flour is versatile, ...

Gluten-free treats often have a reputation for failing to deliver in terms of texture and taste. But the path to satisfying ...

By using just two tablespoons of potato flour for every cup of wheat flour used, bakers can achieve bread with better ...

The king cake is remarkably bready, with a healthy, but not excessive, layer of frosting on top and a cinnamon roll–like ...

It’s Coeliac UK Awareness Week (May 9-15), so a good time to shine a light on gluten-free baking – surely the ... Gluten-free flour is now available in most large supermarkets.

Many say the imported flour doesn’t trigger their sensitivity to gluten like domestic flour does. Others tout a superior product.

Upgrade your baking by replacing maida with almond, coconut, oats, or whole wheat flour for a healthier, fiber-packed treat ...

Baking soda, which contains sodium bicarbonate, needs an acid and a liquid (something like buttermilk does both jobs, which is why it’s so great in soda bread) to rise. But baking powder, which has an ...

Cornmeal, on the other hand, is not a good substitute for flour because it's gluten free. It's best in liquid batters and things like cornbread and quick breads. High in folate. That cup of ...