Studies have found that what used to affect one percent of the population now affects 1.6%, in part thanks to Italy’s famed pizza and pasta, and the modified starch they contain. Being coeliac ...

It’s Coeliac UK Awareness Week (May 9-15), so a good time to shine a light on gluten-free baking – surely the hardest part of cooking without gluten. If you have a gluten intolerance, wheat ...

Whether you have Celiac disease or you just want to limit the amount of gluten in your diet, you might be overwhelmed determining which food ingredients are truly gluten-free. It's pretty common ...

be sure to whisk wheat flour into water before adding to any recipes. The thickening capabilities of this gluten-free substitute don't last long after being heated. However, since potato starch ...

The gluten proteins in wheat flour form ... cassava (a tropical plant) starch. It can become stringy when mixed with water, and is usually mixed with other gluten-free flours, such as rice flour ...