Dietitians explain if eating a gluten-free diet is healthier than other eating plans, the pros and cons of following the diet ...

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 ...

Many foods are naturally gluten-free. People with celiac disease or gluten intolerance must follow a gluten-free diet to manage symptoms and prevent flares.

Quinoa is a good source of protein, omega-3s and dietary fiber. The whole grain is also rich in antioxidants, which have been ...

Going gluten-free doesn’t mean sacrificing variety or flavor! There’s a whole world of delicious and nutritious gluten-free ...

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 ...

Long before most Americans had ever heard of quinoa, Ernest New was growing it on his farm near Mosca, Colo. In 2013, New planted 130 acres of quinoa, making his one of the largest quinoa fields in ...

Rice is a nutritious grain and staple food in more than 100 countries around the world. It’s high in starch, a type of carbohydrate that is a main source of the body’s energy. It's also low in cost, ...

Ancient grains like farro are becoming increasingly popular due to their nutrient density and culinary versatility (1). Farro itself is among the oldest cultivated grains in the world. It has a nutty, ...

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 ...

Following a gluten-free diet can often feel restrictive, but chances are you’re avoiding foods you probably don’t need to be. Gluten, a protein found in grains like wheat, barley, and rye, helps food ...

Gluten-free foods have moved far beyond specialty shelves and into the mainstream. The gluten-free market is valued at nearly ...