Search Results for: Leguminous other than peas or beans cooked by boiling in water
two conveniently vegan vrg > vegetarian journal > issue > gluten-free cuisine subscribe to the vegetarian journal gluten-free cuisine by nancy berkoff, rd, edd, cce gluten is a protein found in many grains, such as wheat, rye, barley, spelt, kamut, and triticale. it is present in many common foods,
there are more people who have celiac disease than you might think. recent studies show that as many as one in americans has this condition. just search the internet or cruise the cookbook selections at a bookstore. there are many organizations and support groups for people who are gluten intolerant....
https://www.vrg.org/journal/vj2006issue4/2006_issue4_gluten.php