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My guess is that it's probably okay. But any kind of flour turns into gluten after it rises, I think. I love wheat bread, but I cut back on breads to see if it makes a difference. I'm not sure if I see a difference. It's very hard to measure this diet.

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Wheat=gluten... if it's sprouted, some say there is no gluten. Personally, I do okay with the sprouted bread.

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