Source: Chase Purdy, QUARTZ, 9/28/17


Researchers in Europe are closing in on every gluten-free eater’s dream: wheat-based, gluten-free bread. A team of scientists from the Institute for Sustainable Agriculture in Cordoba, Spain used Crispr gene-editing technology to reduce the number of gluten proteins, called gliadins, in an individual kernel of wheat. In doing so, they were able to create a plant that could be used in the future to make flour for bread that’s safe to eat for people who’d normally have to avoid it.

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