If you just can't seem to get your gluten-free bread right, there may be a reason it continues to implode. According to one ...

From 2009 to 2014, retail sales of gluten-free foods grew at a rate of about 34%; in 2014, total sales of gluten-free products were $973 million, according to market research firm Packaged Facts ...

Bread is one of the simplest foods. At its most basic, it's flour, water, yeast, and salt. That simplicity, however, is due in large part to the power of gluten.

Gluten-free bread manufacturers also often add sugar, fat and salt to their products to make them taste better, Dr. Lee said. And in part because gluten-free breads tend to contain more water, ...

Meanwhile, whisk 2 cups (280 g) gluten-free flour blend with xanthan gum, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. ground cinnamon, 1 tsp. baking powder, and 1 tsp. baking ...

After tasting the white bread, I was not impressed. That's not to say that the bread had a bad taste. Rather, it didn't have much of a taste at all.