Yesterday, after writing about half whole-wheat pretzel rolls, a coworker called me with the question: "What's vital wheat gluten?" I thought I'd blogged about it before, but it turns out, I've just ...

Ah, bread. Whether they love it or hate it, everyone seems to have an opinion about it. There are whole diets built around avoiding carbs and gluten in bread — sometimes by choice, sometimes by ...

For most of our collective cooking history, the word “flour” pretty much meant one thing: finely ground wheat. But these days, anything goes. A stroll through nearly any supermarket’s baking aisle can ...

Those who have gone gluten-free because of celiac disease or a gluten sensitivity are probably already familiar with some of these flours, since many of them don’t contain wheat gluten. Many also are ...

In gluten-free bread, xanthan gum acts as a binder that replaces gluten by giving the dough elasticity, structure, and a soft ...

Vegetarians have a complicated relationship with tofu, by far the most popular meat alternative in America. It’s great that we herbivores can reliably ask for the cheap, reliable soy product in place ...