Luckily, Tasting Table's Jessica Case has developed a perfectly crisp pastry shell for her Chocolate Pomegranate Tart recipe ...

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

Rice flour is often the main component of gluten-free flour mixes. It is usually made from brown rice, and has a low moisture content, which can cause a dry, crumbly result. It is often mixed with ...

When you're living the gluten-free life, it can often feel as though you're missing out, especially where desserts are concerned. When you watch others enjoying their flour-y cookies (why oh why ...

Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten-free baking. Tapioca flour ...