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Scott Adams

Buckwheat (Fagopyrum Esculentum) is Gluten-Free

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The most frequently used materials in the baking industry are wheat, rye, and barley flours. However, due to the presence of gluten, they cannot be used for gluten-free food production. Gluten-free products are characterized by a low content of nutrients such as protein and minerals which are important for meeting normal physiological requirements.

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