About: http://webisa.webdatacommons.org/167934130

Property	Value
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	But as gluten is a sort of protein you need to put back some protein with other ingredients. another problem of GF baking is that the cakes are more tender and less tough.
http://www.w3.org/ns/prov#wasQuotedFrom	cakecentral.com