A new study from UC Davis, published in Theoretical and Applied Genetics, reveals that scientists have developed wheat with reduced gluten-triggering proteins, without compromising baking performance.

What They Did

Researchers used gamma radiation to remove specific alpha-gliadin genes in wheat: Δgli-A2, Δgli-B2, and Δgli-D2. These genes encode proteins known to trigger strong immune responses in people with celiac disease.

Key Findings

• Δgli-D2 deletion removed highly immunogenic epitopes.

• Dough made from the modified wheat showed stronger gluten and better elasticity.

• Baking tests showed equal or improved bread quality.

• The wheat maintained normal yield in field trials.

• Developed via traditional breeding, not genetic modification.

Why It Matters

Alpha-gliadins are a major trigger for celiac disease. While this wheat isn’t safe for those already diagnosed, it may reduce risk in genetically susceptible individuals, particularly those with the HLA-DQ2 allele.

Benefits

Better baking: Stronger dough and improved performance.

Lower allergenicity: Fewer celiac-triggering proteins.

Farmer-friendly: No yield loss; public seed access via USDA GRIN.

Non-GMO: Developed through conventional methods.

What’s Next

The approach could also be applied to other grains, such as barley and rye. Artisanal bakers and researchers are already taking an interest. Though not a cure, it’s a promising step toward more inclusive food options.

The Bottom Line

This breakthrough wheat offers a realistic path to lower-gluten products that still meet baking standards, potentially reducing future celiac cases and improving quality of life for millions.

You can read more about this at this link: https://www.thebrighterside.news/post/scientists-create-lower-gluten-wheat-that-makes-tasty-bread-with-fewer-celiac-triggers/