Gluten is a natural plant protein found in whole grains such as wheat, barley, rye, and some oats. When these types of flour are mixed with water, the gluten creates a stretchy network that helps ...

Researchers recently reported that American palates are likely to accept pearl millet -- a hardy, gluten-free grain that has been cultivated for centuries in rugged, drought conditions in Africa and ...

With droughts in the United States increasingly impacting wheat production, many producers are looking for more durable alternatives. Researchers from Drexel University, the University of Pennsylvania ...

Refined wheat flour, also known as maida, does not stick to the intestines but has low fiber content which can lead to ...

With droughts in the United States increasingly impacting wheat production , many producers are looking for more durable alternatives. Researchers ...

Sattu, a versatile and nutritious superfood made from roasted pulses and grains, is gaining popularity. The article ...

There’s a lot to love about cereal. It’s often delicious, easy to prepare, available in seemingly endless varieties and ...

Discover the secrets to successful gluten-free baking with the right flour blends and techniques for delicious results.

Teff grain, a staple of Ethiopian and Eritrean cuisine, is becoming increasingly popular across the world for its nutritional ...

A dietitian explains why wheat is healthier in the wheat bread vs. white bread debate. Plus, the benefits of each, and what to know about each bread type.

aim for options labeled “100% whole wheat” to maximize these benefits and avoid products that mix refined flour with whole grains. The USDA notes that one slice of whole-wheat bread contains ...