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http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Carolyn says January 31, 2015 at 9:02 am Gluten is a protein and in its absence, you need a dry protein to help baked goods rise and hold their shape.
http://www.w3.org/ns/prov#wasQuotedFrom	alldayidreamaboutfood.com