The growing demand for healthy alternatives to traditional wheat products has boosted the search for new functional ...

Sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious than other breads.

Sorghum is such a versatile grain that it can be used in a number of ways in the kitchen. It can be cooked whole or ground ...

If you’re on a gluten-free diet, you’ve likely come across cassava. This starchy root vegetable (also known as yuca, manioc, or arrowroot) is commonly used in bread, pasta, chips, and cookies ...

Sorghum is considered suitable because it is naturally gluten-free, making it an excellent alternative for creating flour used in gluten-free bread, sweets, and other foods for those with celiac ...

Gluten-free foods are often considered healthy, but new research shows they may not be as nutritious as gluten-containing products. Here's what experts recommend.

Here are the top 10 gluten-free grains no person should be without: ...

Besides corn, there are several grains that are naturally gluten-free and safe for people with celiac disease or gluten sensitivity.

University of Nevada, Reno researcher develops potential game-changing sorghum varieties for dairy feed and gluten-free human nutrition ...

Quinoa flour bread is a delicious and nutritious switch from the usual jowar (sorghum) bread. Packed with protein and fiber, quinoa flour creates a bread that's not only gluten-free but also great ...

Schober, T.J., Messerschmidt, M., Bean, S.R., Park, S. and Arendt, E.K. (2005) Gluten-Free Bread from Sorghum Quality Differences among Hybrids. Cereal Chemistry, 82 ...