Could science help create better bread for people with coeliac disease?

One of the most intriguing submissions to the AOECS Scientific Book 2025 explores a question that many people living with coeliac disease have wondered about for years: could gluten-free bread one day taste and behave more like traditional wheat bread?

Researchers from the University of California and collaborating institutions have identified a specific group of wheat proteins strongly linked to coeliac disease and successfully removed them in experimental wheat lines.

What makes the discovery particularly exciting is that the modified wheat did not just maintain bread quality — in some cases, it actually improved it.

The study focused on alpha-gliadins, proteins found in gluten that are known to trigger strong immune reactions in people with coeliac disease. By removing alpha-gliadins connected to one particular wheat chromosome, the researchers were able to significantly reduce some of the most harmful coeliac-related protein fragments.

At the same time, the wheat produced stronger gluten and better breadmaking performance in baking tests.

While the research is still at an early stage and does not mean that “safe wheat” is around the corner, it highlights the kind of innovative thinking currently shaping coeliac disease research worldwide.

Do you also want to share your work related to coeliac disease?

This study was one of many fascinating contributions featured in the AOECS Scientific Book 2025 — demonstrating how research can connect agriculture, food science and public health in new ways.

AOECS is now inviting researchers, clinicians and innovators to submit abstracts for the next Call for Scientific Papers.

Selected contributions may be presented to an international audience and included in future AOECS scientific publications, helping to advance knowledge and improve the lives of people with coeliac disease around the world.