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| Wheat flour, and flours made from other grains such as rye and barley, contain gluten (a protein). Gluten gives dough its elasticity, leavening qualities and chewiness. Coeliacs, and those intolerant to gluten, should look for rice flour or non-wheat, gluten-free flours.
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Toumi Foods & Product Best product Dehydrated Rice for sale
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