How Packaged Foods Can Be Misleading. The confusion around sources of gluten is linked to the Food Allergen Labeling and ...

Many people who are sensitive to gluten claim they can eat all the bread and pasta they want when traveling abroad. How could ...

At the same time, there are situations when you’re better off choosing another project entirely than settling for a subpar ...

However, because of the low-gluten content, this grain is not typically used in bread production. It contains about 40% more protein and 15% less starch than commercial wheat, and is rich in B ...

For manufacturers seeking the highest quality, regenerative and sustainable sorghum ingredients, now is the time to secure ...

The Punjab Agricultural University (PAU) has patented a "Gluten-free Whole Grain Flour Composition," offering enhanced dough ...

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To make things worse, gluten-containing grains can sometimes be hard to identify. For example, you may read “malt” on an ingredient list, but that’s typically made from barley, which ...

as there is a risk of cross-contamination with gluten-containing grains.) If you want to get your feet wet with flour swaps, Prueitt recommends shortbread, because it’s not reliant on gluten and ...