Gastroenterology. 2005 Feb;128(2):393-401.
These findings indicate that there may be grains that have long since been considered unsafe for those with celiac disease, but which may actually be safe and not contain any harmful gluten proteins. The most encouraging thing about this research is that baking and pasta-quality wheat ancestors could one day be added to our Safe List, which would greatly increase the quality of gluten-free products.
Note: We strongly advise against celiacs including these grains in their diet until more testing and research is done to verify their safety.