On a good day, getting dough to rise with traditional flour can feel like a miracle of science. It's all about precision, the perfect amounts of flour, yeast, and warmth. Still, there are plenty of ...

“Can you make this gluten-free?” has become one of those dreaded questions every recipe developer and food writer must face. We dread it because we’ve accepted the discomfiting truth: There is no such ...

Read the original article on Purewow. Laura Buckley is a registered and licensed dietitian who received her bachelor’s degree in nutrition management from RIT. Nowadays, she spends most of her time ...

Making your own gluten-free sourdough starter is both empowering and rewarding. It's a hands-on way to connect with the art of baking while creating something truly special from just a few simple ...

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 ...

Sarah Hays Coomer is a Mayo Clinic and National Board Certified Health and Wellness Coach, certified personal trainer and author based in Nashville, Tennessee. She has spent nearly 20 years helping ...