Gluten-Free Flour

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6 Sep 2008 at 7:49am


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6 Sep 2008 at 7:49am






Food Scientists Plan Gluten-Free Wheat Variant!

Posted on May 31, 2008 | Filed Under For Celiacs, Gluten Free Food, celiac disease, celiac science, gluten free diet 

A baguette, mmmmmmWoo Hoo! Food scientists working together at Washington State University and Oregon State University are planning to develop a new variant of wheat that would not contain the gliadin proteins which cause trouble for people with celiac disease. This, if it comes to pass, would be earth shatteringly good news for those of us with grouchy tummies!

An article on the website Capital Press, which caters to the agriculture industry, reports the good news.

I’d like to thank these food scientists for caring about this issue, and wanting to help overcome this annoying disease.

Imagine sinking your teeth deep into a nice French Baguette like the one shown here, then pulling it ever so slowly away, teeth still clenched firmly, and watching as it stretches and then tears in a way that gluten-free bread just does not do at all.

Imagine eating bread that tastes like bread. Oh yes, I am so there. I might gain 10 pounds in the first week such a wheat-based gluten-free bread becomes available, but I would cherish each and every one of those pounds. Sock it to me, science!

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