Seitan is a high-protein, low-calorie meat alternative made of wheat gluten. It is common in vegan and vegetarian diets as a ...

It's the perfect special occasion cake because everyone - gluten-free or otherwise - will LOVE it. I first discovered this all-purpose flour substitute in Gluten-Free Baking Classics. It's such a ...

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

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

For example, seitan, a vegan meat substitute, can be made by combining vital wheat gluten flour with water and seasonings to ...

Because semolina is milled from wheat, it contains gluten, while cornmeal doesn't. You can sometimes use wheat flour as a semolina flour substitute, but it's only advised for breads. Breads are ...

Coconut flour is made from dried coconut meat and has a very high fiber content. It is high in protein like other gluten-free flour and also contains a small amount of calcium. Coconut flour is often ...

Different grains contain varying levels of protein, and the more protein a flour contains, the more gluten it produces. Formed when water or another liquid is added to flour, gluten — a protein ...