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[deleted] t1_jbblh64 wrote

Reply to comment by Technical_Sir_9588 in Researchers team has spent 9 years monitoring gluten-free products to analyse whether they are nutritionally deficient, and found that they are not usually nutritionally equivalent to those that contain gluten, but the quality of the products has increased considerably by giuliomagnifico

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Mississimia t1_jbf4o85 wrote

I don't think the Caputo flour is safe for people with a wheat allergy bc it contains wheat starch

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