Stacie Alvarez — a local mother of 10 who has spent more than a decade developing gluten-free recipes for her children with ...

Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

Beyond price, consumers often associate gluten-free products with a specific taste and texture, even in cases where they have ...

Gluten is commonly found in products such as bread, pasta, and baked goods. A healthcare professional may recommend a gluten-free diet if you experience uncomfortable gastrointestinal symptoms ...

Get Instant Summarized Text (Gist) Seeds from two Australian Plantago species can enhance gluten-free bread by improving dough elasticity and loaf texture, potentially replacing psyllium husk ...