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.

If you have a wheat allergy, you may still be able to eat barley and rye, and you may get a reaction from gluten-free products if ... Pastries, cakes, biscuits and breads are all widely known ...

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

Gluten as it is made up of the two proteins, glutenin and gliadin, which are found primarily in food products containing wheat, barley or rye. These proteins ... products such as breads, pretzels, or ...

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 ...

rye and barley. For athletes needing a gluten-free diet, getting enough carbohydrate to optimise training and performance can feel like a challenge, because many carbohydrate-rich foods (like ...

The challenges with following a gluten-free diet is that some foods and beverages, such as bread and beer, are obvious in that they contain gluten, more so than others. This is because wheat, rye and ...