We’re living in the golden age of gluten-free baking. There are entire aisles in grocery stores dedicated to alternative flours. Xanthan gum isn’t some mysterious, hard-to-find lab ingredient—it’s ...

Bread and gluten are in a codependent relationship. The open, airy crumb of treats like focaccia, fougasse, and sandwich bread is the achievement of a strong gluten network that traps bubbles of ...

If you have Celiac disease, gluten is off-limits. It’s a type of protein that’s in a lot of baked goods, and it’s what gives them structure. If your doctor tells you to avoid gluten, you’ve still got ...