Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

The process of making gluten-free flour begins with the selection of naturally gluten-free cereals or pseudocereals, such as ...

M&S took simplification of food to the next level earlier this week, with its one-ingredient corn flakes - but are consumers ...

Look no further! This traditional corn pudding is better than anything from a Jiffy. Based on my gluten-free creamed corn ...

Italy’s baked goods industry is valued at $26.6bn and flour in the country ... ingredient in regular, gluten-free baked goods and pastas, but sorghum, millet and corn, too.

This recipe is gluten free ... attempts at gluten-free baking. You know they’re bad when even the raccoons won’t touch them! Some people regard potato flour as a really versatile ingredient ...

Most gluten free products contain tapioca flour, brown rice, sorghum wheat, corn, or potato. But Rustgi says researchers at Clemson just finished a study with the gene editing tool known as CRISPR.