If you notice weight loss, improved mood, clearer skin, less bloating, less aches and pains then perhaps grains aren’t so important right? Certainly the processed grains and sugary cereal grains don’t ...

I don’t have issues with gluten-heavy foods, but I know so many people who watch their intake that I started developing ...

If you are one of the 1 in 133 Americans with celiac disease or part of the growing population that has gluten-sensitivities, knowing which whole grains are gluten-free is essential for your health.

Crafted with an in-house gluten-free starter and sprouted ancient grains, the new Little Northern Bakehouse Classic and Multigrain Sourdough Wide Slice Loaves deliver real sourdough flavor--without ...

Gluten is a protein found in wheat and some other grains—it’s what gives bread its springy, chewy character. Many people are discovering, however, that they have an intolerance to gluten or are celiac ...

Baking with alternative flours like almond, coconut, spelt, and buckwheat flour offers a nutritious twist for classic recipes ...

Going gluten-free? Don’t think you’re stuck eating only rice and corn for the rest of your life. There are plenty of naturally gluten-free options that people around the world have been enjoying for ...

Dear L.C: They are not marketing gimmicks at all. People with celiac disease have a sensitivity to a protein in gluten, called gliadin. Even small amounts of gluten can cause long-lasting damage to ...

Little Northern Bakehouse is expanding its lineup with two new Sourdough Wide Slice Loaves debuting at Natural Products Expo West 2026.

Going gluten-free doesn’t mean sacrificing variety or flavor! There’s a whole world of delicious and nutritious gluten-free grains waiting to be explored. From protein-packed ancient grains to ...

Ancient grains and new flavors may serve as tools to make gluten-free products more enticing. The leading attributes consumers of gluten-free foods seek are taste, value, nutrition, finding products ...

Jennifer Dalton is the director of didactic program in dietetics at the University of Dayton. She teaches courses on nutrition and health and is an expert on functional nutrition, celiac disease and ...