When using gluten-free flours for your cakes, cookies, and more, there's a good reason to add a little more vanilla extract (or another kind) than usual.

Gluten-Free Flour.There are several great gluten-free flour substitutes. Look for a one-to-one flour substitute (preferably ...

A trio of new wheat varities at Oklahoma State University could lead to more natural bread with fewer additives.Over the ...

The use of the food additive called vital wheat gluten has increased over the past 20 years, making up 2-20 percent of ...

All-purpose flour, Prueitt says, “has just enough gluten in it” to make things that require less of the protein, such as cookies, and others that require more, such as baguettes and bagels.

For people with wheat and egg restrictions, we have the perfect recipe: White Bean Cookies with Dark Chocolate Chips. Overall, using white beans is more nutritious than using flour.

Because semolina is milled from wheat, it contains gluten, while cornmeal doesn't. You can sometimes use wheat flour as a semolina flour substitute , but it's only advised for breads.