Gluten is a group of proteins in wheat that is responsible for giving wheat bread its chewy, spongy texture (1, 2). Because many people either need or choose to avoid gluten, gluten-free breads have ...

Gluten is a component found in most baked goods, including bread. Some companies sell bread and other baked products labeled gluten free. These are suitable for those looking to avoid gluten in their ...

Recent developments in gluten-free baking have transformed the landscape of bread alternatives, offering unprecedented taste and nutritional value. Modern gluten-free breads combine innovative ...

If you have Celiac disease, gluten is off-limits. It’s a type of protein that’s in a lot of baked goods, and it’s what gives them structure. If your doctor tells you to avoid gluten, you’ve still got ...

Experts say there are important distinctions to keep in mind. Credit...Aileen Son for The New York Times Supported by By Alice Callahan At my grocery store, the bread selection stretches across an ...