This would not really solve the problems celiac patients face. Gluten is necessary to produce products such as bread, pizza crust, pasta, etc. There are currently gluten-free grains available and products are made from them for celiac paitents, but they are inferior in texture to the actual products made from wheat.

What would be great news would be to engineer wheat to produce gluten that celiac patients are not sensitive to. Then you could use it like any other wheat to produce quality products.

In the meantime. THere is always oatmeal instead of toast. Brown rice pasta has evolved nicely and is a perfect substitute..Corn Flour (Masa) is a great substitute for wheat flour in cornbread & pizza dough. But there is no real substitute for bread and rolls.

GMO is generally safe and will solve many of our problems.

I dislike GMO foods, but if a form of wheat could be developed in which the gluten has been altered to, for instance, rice gluten, I would consider that a worthwhile development.

I would also want it safety tested before being released. I dislike GMO foods because of the utter lack of safety testing.

"There is no need for, or value in testing the safety of GM foods in humans" - Monsanto

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To decrease the gluten content to one fourth wouldn't help too much for people with celiac disease. They're sensitive to minute amount of gluten and the wheat products are consumed in large quantities.