Many foods are naturally gluten-free. People with celiac disease or gluten intolerance must follow a gluten-free diet to manage symptoms and prevent flares.

Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new ...

Fact checked by Sarah Scott Key Takeaways Switching to gluten-free shampoos and conditioners can help prevent accidental ...

Dietitians explain if eating a gluten-free diet is healthier than other eating plans, the pros and cons of following the diet ...

Eating a gluten-free diet is necessary for people with celiac disease, NCGS, and gluten ataxia. A gluten-free diet may lack fiber, iron, and vitamins, so plan your meals carefully to avoid ...

A gluten-free diet avoids foods containing gluten, a group of proteins present in foods such as wheat, rye, and barley. Instead, a diet may focus on fruits, vegetables, fish, meat, and other ...

Gluten is the name for proteins found in wheat, barley, and rye. Gluten is also added to foods as a thickening agent or to provide texture and flavor. Gluten gives bread its chewy texture. But the ...

For the easiest cup-for-cup swap that can be used in any baking recipe, reach for this brand of gluten-free flour.

Wheat is a staple in the diets of cultures all over the world. It’s known to have been cultivated in Europe and Asia as far back as 9,000 years ago. Today, people eat grains to maintain a healthy, ...

Experts say there are important distinctions to keep in mind. Credit...Aileen Son for The New York Times Supported by By Alice Callahan At my grocery store, the bread selection stretches across an ...