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Why is it So Hard to Replace Wheat?

Dr. Alessio Fasano answers the question, “Why is replacing wheat hard?” in his Scientific American article, “Surprises from Celiac Disease.” Explains Fasano, gluten is what makes wheat-containing baked goods so airy and light. During the baking process, the strands of gluten “trap” carbon dioxide gas and water from the ingredients, and then they expand. In […]

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Why is it So Hard to Replace Wheat?

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