Gluten is a protein-rich substance made from wheat flour mixed with water and washed to remove starch and soluble materials.

Only a small percentage of the population actually needs to avoid gluten, yet millions have jumped on the trend. Here’s what science says about the risks and benefits of going gluten-free.

But many more unlikely foods, such as ice cream, soup and yoghurt may also contain wheat or other gluten-containing grains and I'm afraid the only way to check this is to pore over labels.

When it comes to clean eating, few subjects stir as much debate as gluten. What started as a medical necessity for some has ...

Millet is naturally gluten-free and works as a versatile cooking grain just like rice or quinoa. It is packed with nutrients ...

Gluten, a storage protein in wheat grains, is found in wheat flour-based ... decided to compare gluten-free products and their gluten-containing counterparts sold by the same manufacturer.

For the 80 million people worldwide with celiac disease, the only treatment available is to cut grains like pasta and bread out of their lives. | For the 80 million people worldwide who have celiac ...