gluten

While this may be a concern when using all-purpose flour, cake batter is less prone to gluten production.

Already, scientists have used it to increase omega-3 levels in plants and reduce gluten levels in wheat.

It’s especially fun with these delicious treats from our archives that will be appreciated by people who do and don’t avoid gluten.

Non-wheat options have different nutritional profiles than wheat flour, and most don’t contain gluten.

Whether you’re looking to experiment because of scarcity, a gluten intolerance, or culinary curiosity, here’s a helpful guide to the alternative flour landscape.

Against the Grain By Michael Specter, The New Yorker Should you go gluten-free?

By K. Aleisha Fetters for Life by DailyBurn “Is that really gluten-free?”

The co-founder and CEO of 6SensorLabs, Shireen Taleghani Yates, learned about the importance of avoiding gluten the hard way.

By combining user results, the app will create a useful (and much-needed) map of gluten-free foods and restaurants worldwide.

Beyond that, as many as 18 million more people are estimated to have non-celiac gluten sensitivity.

Its chemical composition is unknown, but it is nitrogenous, and is believed to be produced by the decomposition of gluten.

Three samples of American soft gluten breads contained from 35 to 37 per cent.

Other diabetic flours, not specifically sold as gluten flours, contained from 67 to 80 per cent.

Sixty-seven of these were sold as gluten flours, twenty of which did not even satisfy the low government standard of 35 per cent.

The purchaser of gluten flours at the present time may obtain preparations containing from 87 to 11 per cent.