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Paigambari wheat, known as the original Indian wheat from the Indus Valley civilization, is a beautiful small grain resembling golden yellow sorghum. It belongs to the bread wheat species Triticum aestivum (sphaerococcum). With its simpler proteins, Paigambari wheat is easily digestible and is known to have low gluten and a low glycemic index. Farmers often refer to it as sugar-free gehu. It's important to note that Paigambari wheat does contain gluten, as no wheat is gluten-free.
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