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Who Really Needs To Eat a Gluten-Free Diet? »
Gluten is the spongy complex of proteins found in wheat, barley, and rye that allows dough to rise. As yeast ferments sugar and releases carbon dioxide, gluten inflates like a hot air balloon, giving breads and cakes their delectable texture. According to USA Today, up to one-quarter of all consumers... Source Main page (current trends)
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