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 ...

CHICAGO — Vital wheat gluten was not an exception to the global, industrywide rise in ingredient costs. “On the wheat gluten side, we’ve seen huge spikes in the prices, some major concerns as far as ...

Q: I have a bread maker, and I use the bread flour called for in the recipes, which I understand is higher in protein than regular flour. Some of my recipes, however, that came with the machine call ...

A new scientific review challenges the notion of widespread gluten sensitivity, suggesting that for many, gluten itself isn't ...