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Kansas State University researchers, supported by the state’s wheat farmers, are working on a project to reduce the allergenicity of gluten in wheat while keeping the grain’s baking quality intact.

Eduard Akhunov, a University Distinguished Professor in K-State’s Department of Plant Pathology, explained that his team is pinpointing specific proteins in wheat that trigger immune reactions in people with celiac disease. The autoimmune disorder, affecting roughly 1 in 100 people worldwide—including about 2 million Americans—causes the immune system to attack the small intestine when gluten is consumed.

After identifying the problematic proteins, researchers will use CRISPR-Cas9 gene-editing to modify the wheat genome, aiming to reduce allergic reactions in future wheat varieties grown in the U.S. The challenge is balancing lower gluten proteins with maintaining bread-making quality, as gluten provides essential texture, flavor, and structure in baked goods.

The three-year project, funded with a $990,000 grant from the Foundation for Food and Agriculture Research, includes partners K-State, UC-Davis, the California Wheat Commission, Kansas Wheat, and the Celiac Disease Foundation.

Building on a 2023 K-State breakthrough in lower-gluten wheat, the team hopes to create varieties that meet both dietary needs and baking standards, benefiting consumers and supporting the wheat industry.