Search Results for: Wheat gluten dried
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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, including breads, cereals, pastas, baked goods, convenience items, condiments, and beverages. when some people
allergies food allergies are different physiological processes than celiac disease. if someone has a wheat allergy, that person must avoid foods that contain wheat. someone with a wheat allergy could eat a wheat-free or gluten-free product. however, if someone is sensitive to gluten, that person must...
https://www.vrg.org/journal/vj2006issue4/2006_issue4_gluten.php