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 ...

In a small kitchen filled with the smell of cinnamon and sugar, Gladys Jahn’s mother taught her to knead dough and measure flour by hand. Those early baking sessions became a foundation for a lifelong ...

This article is part of the Basically Guide to Better Baking, a 10-week, 10-recipe series designed to help you become a cooler, smarter, more confident baker. Before you understand kneading, you’ve ...

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 ...

From the first moment I tore into a loaf of no-knead bread, I was hooked: the crackly crust, the chewy, open crumb, the slightly tangy flavour. There’s something magical about excellent bread that ...

If you follow a gluten-free diet or limit the amount of gluten you eat, you’ll be happy to know that bread is still on the table! Because gluten helps give bread its soft and chewy texture, ...

In 1998, Suzanne Dunaway was behind the takeout counter at her wholesale bakery, Buona Forchetta in Los Angeles, when a literary agent walked in to pick up some bread. The agent was a regular customer ...

One in 100 Americans have celiac disease, a digestive condition that leaves them unable to tolerate gluten. One in 100 Americans have celiac disease, a digestive condition that leaves them unable to ...