When using gluten-free flours for your cakes, cookies, and more, there's a good reason to add a little more vanilla extract ...

Each type of gluten-free flour, whether made from grains, nuts, or seeds, has its own unique properties. You can create a ...

If you're gluten-free or just trying to cut back, you've got to try baking with acorn flour. Its binding strength is perfect ...

“Some of the most challenging gluten-free products to replicate accurately often involve those that rely heavily on the ...

Most often used in bread baking, rye flour has a spicy ... A popular choice for people going gluten-free, almond flour is made from blanched, skinned almonds. It has a fairly fine texture ...

Many say the imported flour doesn’t trigger their sensitivity to gluten like domestic flour does. Others tout a superior product.

The king cake is remarkably bready, with a healthy, but not excessive, layer of frosting on top and a cinnamon roll–like ...

However, baking goods go bad as well, and some of them can also make you sick. "Although flour is perceived rarely ... of where it's stored. And some gluten free flours can spoil even quicker ...

Baking soda, which contains sodium bicarbonate, needs an acid and a liquid (something like buttermilk does both jobs, which is why it’s so great in soda bread) to rise. But baking powder, which has an ...

During the winter season, I enjoy spending more time in the kitchen, whether it’s baking ... flour for making heavier breads and most yeast breads. The higher protein allows greater gluten ...

A baker puts a Gluten Free sign in a display of brownies - Daisy Daisy/Shutterstock I started shopping at Aldi when I took a pay cut, and now it's my go-to store. Here are 9 of my favorite items ...