as it’s found in many common ingredients that are added to foods and beverages. Many gluten-free products are now widely available, but it’s important to read the ingredient section of the ...

A report from PR Newswire finds that the U.S. gluten-free industry is expected to grow by more than 10% from 2020 to 2026, with bakery items being the largest gluten-free category in the supermarket.

Gluten is a naturally occurring protein in some grains, including wheat, rye, barley, and more. You'll find these grains in ...

Wheat allergy or gluten intolerance is triggered by foods that contain wheat. Foods such as wheat pasta, condiments, ...

One of the most common health problems caused by gluten ... the only solution helping a gluten allergy is "a lifelong gluten-free diet." ...

Not only this, gluten-free bread can cause rapid spikes in blood sugar levels thanks to gluten-free flours, such as rice and ...

Less common and more serious complications include ... For most people, eating a gluten-free diet won’t provide any health benefit. What’s more, unnecessarily following a gluten-free diet ...

We sat down with Amy Levine Cohen, a veteran functional nutrition expert and gluten-free foodie, for some tips on giving up ...

And just like corn, it's available in blue, white, or yellow, though yellow is the most common. Polenta and grits ... for flour because it's gluten free. It's best in liquid batters and things ...

Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to ...