Heidi Moir doesn’t want to compromise on texture. She wants her doughnuts to taste like doughnuts, her bread to be soft and fluffy, and her muffins to feel like muffins. Moir has always wanted to open ...

Gluten has been vilified in certain corners of the health and wellness world. Is it actually warranted? "Gluten is a protein that gives structure and chewiness to baked goods like bread," says ...

Sarah Todd returned to reporting in January 2025 after being assignment editor at STAT since October 2022. You can reach Sarah on Signal at sarahlizchar.47. People with celiac disease face a food ...

Pasta salad, carbonara, lasagna, mac and cheese — whatever the shape, pasta is the base of so many comforting, delicious meals that it’s always in season. But what about pasta for those who can’t eat ...

Gluten has been under scrutiny for the past several years by dieters, health enthusiasts, and those who have certain medical conditions. Many people choose to eat a gluten-free diet either because ...

If you don't or can't eat gluten, it can be a little tricky to dine out. The protein can pop up in unexpected places, and many people trying to avoid gluten find it difficult to enjoy a standard ...

In the early 2000s, it used to be a cliché TV trope for a character to announce they were going on a gluten-free diet—a sign they had been brainwashed by faddish diet culture. But now, approximately ...

Gluten is a family of proteins found in wheat, rye, and barley (1). It improves the texture, flavor, and moistness of many baked goods, including bagels, breads, pastries, and noodles. The more gluten ...

Jessica Biesiekierski receives funding from NHMRC, Rome Foundation, Yakult and Australian Eggs. She is affiliated with the Nutrition Society of Australia and the Australiasian Neurogastroenterology & ...