ATLANTA -- It sounds like an unfolding epidemic: A decade ago, virtually no one in the U.S. seemed to have a problem eating gluten in bread and other foods. Now, millions do. Gluten-free products are ...

ATLANTA - It sounds like an unfolding epidemic: A decade ago, virtually no one in the U.S. seemed to have a problem eating gluten in bread and other foods. Now millions do. Gluten-free products are ...

Laureen Skrivan was 12 years old, sitting at the kitchen table, waiting patiently for her mother to share a slice of her beloved pound cake. Decades later, she longed to recreate that taste memory, ...

The majority of U.S. consumers take note of the nutritional content and/or ingredients in the groceries they buy, according to market research publisher Packaged Facts in the report Gluten-Free Foods ...

The case for gluten sensitivity was bolstered last year by a very small but often-cited Australian study. Volunteers who had symptoms were put on a gluten-free diet or a regular diet for six weeks, ...

For years, gluten has been cast as the villain in our modern diet. Walk into any grocery store and you'll see entire aisles dedicated to gluten-free products, with more people than ever swearing off ...

Mix in bowl: sugar, cocoa, salt and chocolate chips. Add whisked egg whites and blend just until mixed. Heat oven to 325°F. Drop tablespoon-size dough onto parchment-lined pans about 3″ apart, and ...

It was once a niche dietary range designed for people with coeliac disease, but now supermarkets have entire sections dedicated to gluten-free foods. The market for these products is worth £189million ...

There is so much buzz about gluten that it almost becomes cliche to say “I'm gluten free.” I have had a lot of people ask me about gluten recently, and no one asks me the same question or uses the ...

Seattle cookbook author, food stylist, and photographer Aran Goyoaga is about to change the way we think about bread. Her new book, The Art of Gluten-Free Bread, includes more than 100 recipes for ...