Search Results for: Beans of the species vigna mungo hepper
of wheat, rye, barley, spelt or triticale, and wheat flour or wheat starch. gluten-free (gf) products are consumed by individuals who have celiac disease, and are therefore gluten intolerant. individuals affected by celiac disease cannot digest gluten. if gluten is consumed, the villi lining the small
intestine are permanently damaged inhibiting the absorption of nutrients. since gluten is the primary protein of wheat flour, gluten-free breads must use alternative flours and additives to create a like-product safe for gluten-intolerant consumers. gf breads, bagels, muffins, tortillas, cereals, and...
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