We’re a long way from Kansas, Toto… but research currently being conducted there supported by the Kansas Wheat Commission could soon be helping coeliacs worldwide, for good. While gluten-free products currently tend to be made using a variety of non-wheat flours such as rice or teff, a $200,000 grant has been supplied to Kansas farmers and researchers in order for them to try and discover the DNA in wheat that causes the reaction in coeliacs; and in turn use this information to create a breed of wheat that is suitable for the gluten-free among us. By the end of the project, lead researcher Dr Chris Miller hopes to have created one of the most comprehensive coeliac-related wheat protein studies ever. Definitely something to hull over (sorry, couldn’t resist)! For more information on the project, visit the Kansas Wheat Commission here.
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