Teff flour is a nutritional powerhouse with a nutty flavor perfect for bread and cakes. Sorghum flour is versatile, ...

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

We’re living in the golden age of gluten-free baking. There are entire aisles in grocery stores dedicated to alternative ...

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

And with the growing needs, dietary limitations, and changes of people around the world, there is a new trend called ...

By using just two tablespoons of potato flour for every cup of wheat flour used, bakers can achieve bread with better ...

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 ...

It’s Coeliac UK Awareness Week (May 9-15), so a good time to shine a light on gluten-free baking – surely the hardest part of cooking without gluten. If you have a gluten intolerance ...

Upgrade your baking by replacing maida with almond, coconut, oats, or whole wheat flour for a healthier, fiber-packed treat ...

You can make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.