Adding sorghum or tapioca flour ... do this is using a cooking thermometer. The centre of the bread should be between 95–100C. Continue to cook the bread until it reaches this temperature ...

Sift the flour before use to remove grit or lumps. If you think you may suffer from a gluten allergy, such as coeliac disease, it's best to have yourself tested by a qualified medical professional ...

Potato flour ... have significantly deteriorated, affecting the taste and texture of your recipes. It’s best to use flour ...

products containing wheat flour can be found in nearly every aisle of our grocery stores. People who have celiac disease eat foods that contain wheat substitutes such as sorghum and additives, such as ...

Those with food sensitivities or intolerances will love the new swath of gluten-free flour blends that have hit the market. Not all gluten-free flours work as a 1:1 swap for all-purpose flour ...

But now that “normal” life has resumed, you’ve found that you now have too much flour and too little time. But can you keep your stockpile, or does flour go bad? We’ve found ourselves ...

When baking rye bread, it's important to start with the right rye flour for your foundation. A bread expert gave us guidance ...

you may have spotted a new flour on the shelves. The grain in question? 00 flour, an ingredient that has appeared ...

In the millennia-old quest to find a commercial use for olive-mill waste, PhenOlive flour may have the answer for mills, ...

For people following a gluten-free diet, hard liquor made from gluten-containing grains can be confusing. Here's what makes ...