The use of the food additive called vital wheat gluten has increased over the past 20 years, making up 2-20 percent of ...

A trio of new wheat varities at Oklahoma State University could lead to more natural bread with fewer additives.Over the ...

You may be tempted to try making bread with flour made from nuts or legumes such as lentils or chickpeas instead of wheat or rye. This is certainly an option, but any baker will tell you that it has ...

As the resident bread baker in the F&W kitchen, I am always seeking out new and better baking techniques, ingredients, and tools. When I was tasked with tackling the recipes for the March 2019 ...

Semolina flour is rich in protein, fiber, and B vitamins. It supports digestion, boosts energy, and helps in muscle growth, making it great for pasta and bread.

Whole grain, multi-grain—confused about all those claims on bread labels? Consumer Reports says to not be fooled into thinking you're buying a healthy loaf when it's not.