Celiac.com 11/04/2019 - If a new baking discovery takes off, gluten-free bakeries of the future might look a bit more like the lab of Dr. Frankenstein, but in a good way. That's because a team of researchers at the University of Natural Resources and Life Sciences, Vienna (aka BOKU) have discovered a way to use electricity to bake tasty gluten-free bread in minutes, by shocking it from the inside out with a high voltage current.
Writing in Food and Bioprocess Technology, the researcher team says that their breakthrough on existing technology called ‘ohmic heating,' saves both time and energy compared with conventional baking. More importantly, the process produces a superior quality of gluten-free bread.
In the process, “...heat is generated instantaneously in the complete dou...

Celiac.com 07/12/2023 - We get a lot of questions about baking supplies and ingredients. Lately, we get a lot of questions about corn starch. More than a few people wonder if corn starch is gluten-free. The short answer is yes. 
Corn starch is a common ingredient used as a thickening agent in a wide range of food products, including soups, sauces, gravies, and baked goods. It provides a smooth and silky texture without adding any gluten-related concerns.
Corn starch is generally considered gluten-free. It is derived from corn, which does not contain gluten. However, it is important to note that cross-contamination can occur during the manufacturing process. If corn starch is produced in facilities that also handle gluten-containing ingredients, or if there is a risk of cross-c...

Celiac.com 05/20/2025 - Gluten-free baking isn’t just about avoiding wheat—it’s about creating delicious, satisfying baked goods that nourish your body and taste just as good (if not better) than traditional options. For people with celiac disease or gluten sensitivity, learning to bake without gluten can be both empowering and essential to maintaining health.
This guide breaks down everything you need to know—from flour alternatives to pro tips—so you can confidently whip up everything from fluffy pancakes to perfectly chewy cookies.
Why Gluten-Free Baking Matters
For individuals with celiac disease, consuming even small amounts of gluten can cause intestinal damage, nutrient malabsorption, and a host of painful symptoms. Likewise, those with non-celiac gluten se...

Celiac.com 10/03/2025 - For anyone with celiac disease or gluten sensitivity, the first weeks of going gluten-free often feel overwhelming. One of the biggest frustrations comes in the kitchen: how to bake bread, muffins, cakes, or cookies that have the same texture and flavor as their wheat-based counterparts. Gluten is more than just a protein in wheat—it is the structural element that gives dough elasticity, helps baked goods rise, and provides that soft chew so many people miss once they remove wheat from their diet.
Fortunately, a growing variety of gluten-free (GF) flour substitutes now exist. Each has its own unique strengths, weaknesses, and best uses. Understanding how to choose the right flour for the right recipe is the key to enjoying delicious baked goods again, without s...