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For the Gluten-Intolerant, a Better-Tasting Bread. Finally - Gizmodo

Scott Adams

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Scott Adams Grand Master
Scott Adams
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Gizmodo

As a baby, I was diagnosed with celiac disease—my body is unable to process gluten, the protein found in wheat, barley, rye, and malt, that gives bread its elastic quality. If I eat it, I throw up, so I avoid gluten entirely.

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