Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits.

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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 ...

You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?

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The texture reminds me of chocolate mousse. It's rich but not overly sweet and surprisingly light. And, because the cake uses almond flour instead of wheat flour, it's naturally gluten-free. This ...

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What makes a good AI logo? It’s a thorny question that every player in the current crop of leading AI companies has faced, since unlike an email app — which marries neatly with an envelope ...

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Pediatric Gastroenterology and Hepatology Research Center, Pediatrics Centre of Excellence, Children’s Medical Center, Tehran University of Medical Sciences, Tehran, Iran ...