When a pastry chef realizes gluten makes him sick, it’s a problem. The protein in flour is in most every cake, pie and dessert that Varouj Kachichian had baked in his career. “That was my thing,” he ...

We’re living in the golden age of gluten-free baking. There are entire aisles in grocery stores dedicated to alternative flours. Xanthan gum isn’t some mysterious, hard-to-find lab ingredient—it’s ...

There’s no denying the taste of a freshly baked loaf of bread. A big advantage of making your own bread is that you get to choose exactly which ingredients hit the mixing bowl. This is a big win for ...

About two months after unveiling its first "pastry ATM" in South Philly, Flakely Gluten Free bakery is expanding its reach with another vending machine — this time in the suburbs. Manayunk-based ...