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.

It wasn't that long ago when it was impossible to find gluten-free bread. Here's a flour blend that will help you easily bake ...

Gluten-free products – defined in the U.S. as those that contain less than or equal to 20 parts per million of gluten – largely lack wheat, rye, barley and sometimes ... On the other hand, gluten-free ...

Supermarket shelves are increasingly stocking ‘gluten free ... and rye – which means it’s something that’s in a lot of foods most of us think as being staples of our diet: bread and ...

Gluten-free products – defined in the U.S. as those that contain less than or equal to 20 parts per million of gluten – largely lack wheat, rye ... gluten-free seeded bread contains ...