About: http://webisa.webdatacommons.org/66273036

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	During the soaking and fermenting, lactobacilli break down gluten and other difficult to digest proteins.I have just made a batch of traditional sourdough bread using mostly whole wheat flour, so I think this is gluten free.
http://www.w3.org/ns/prov#wasQuotedFrom	dadamo.com