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

Continue to cook the bread until it reaches this temperature. Gluten-free loaves continue to develop their structure until they are completely cool, so open the oven door and leave the loaf inside ...

Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

Akhunov said gluten likely will never be completely removed from wheat since it is important for bread-making. Gluten provides the texture, flavor and moisture in such products as bread ...