If you're looking for a gluten-free flour to substitute for semolina, there are quite a few alternatives. The best choice depends on what you're cooking. If you have celiac disease or nonceliac gluten ...

This article was made possible by the support of Yakult and produced independently by Scientific American's board of editors. Recently a friend I’ll call Anne told me she had cut gluten out of her ...

When a server kindly asks, “Any allergies?” I am known to reply, “No, thank goodness! I’m only allergic to grass.” If you’re like me, consider yourself fortunate. For many of our friends, family, ...

Fiber, one of the unsung heroes of our diets, is an essential nutrient. But we know that many of us simply don't get enough on our plates. And many of the obvious high-fiber options — especially whole ...

The gluten-free market is going through a period of significant growth. Currently valued at $7.75bn, it’s expanding at a CAGR of 10%, and projected to hit $13.67bn by the end of the decade (Grand View ...

It’s all the fun of state fair food with one big exception- no gluten! Jonnann Benedict and Mark Hanrahan from Destination Grille share a preview of what’s new on their menu. Go to ...

IRVING, TEXAS — Mission Foods, a subsidiary of Gruma SAB de CV, is launching gluten-free chickpea tortillas. Made with roasted chickpea flour, the new tortillas are also high in fiber and free of ...

Gluten has been vilified in certain corners of the health and wellness world. Is it actually warranted? "Gluten is a protein that gives structure and chewiness to baked goods like bread," says ...