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The following are some alternatives to products containing gluten: buckwheat, as groats or flour quinoa, as a grain or flour rice, as a grain or flour potato flour soy flour chickpea flour, which is sometimes called gram flour or besan corn, from cornflour to taco shells amaranth millet oats, but only those labeled gluten-free sorghum cassava tapioca pastas made from lentils, peas, corn, rice, or buckwheat gluten-free breads, pastries, wraps, and sweet treats cauliflower, as a pizza base, for example zucchini, carrot, or squash noodles People following gluten-free diets may also enjoy dishes that do not resemble those containing gluten and are rich in vegetables, fruits, beans, and pulses

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