Kansas State University researchers have made progress in developing wheat-based foods with lower gluten content, which may reduce adverse effects for people with celiac disease or other gluten-related conditions. Using the CRISPR-Cas9 gene editing tool, scientists reduced the presence of gluten-coding genes known to trigger immune responses.

Gluten is essential for the texture and quality of bread and similar products, so the researchers focused on reducing its toxicity while preserving dough quality. They achieved a significant reduction in harmful gluten molecules without affecting the wheat’s ability to produce quality baked goods.

While this development won’t make wheat immediately safe for those with severe celiac disease, it provides a foundation for creating safer wheat varieties in the future. However, these improved wheat varieties may take years to reach consumers and are likely to be grown under specific contracts with food manufacturers.

The research, supported by Kansas Wheat, USDA, and the Bill and Melinda Gates Foundation, reflects efforts to expand wheat-based product options and address dietary challenges faced by those with gluten sensitivities.