Is Gluten-free Wheat the Holy Grail of Grain Research?

I think they are overestimating the willingness to take a chance on eating wheat that someone says is safe. For many celiacs, it took so long to reach a state of good health and there are so many good alternatives, why eat wheat?

I am afraid that the breads made from this new wheat flour would taste badly like all the other gluten free breads. Why doesn't someone come up with a substance that makes it safe to eat? I would love try gluten free wheat bread!

Gluten is what makes wheat, barley, and rye unique over other grains. What's the point of creating gluten-free wheat that will still result in less-than-desirable bread texture and elasticity? I'd rather researchers find a way for me to eat glutenous food without wasting away.

A gluten free wheat would be no better than several flours that currently are gluten free, and still can't be made into decent breads without a product like Monsanto's Wellence (gluten substitute).

If a better grain is desired, my candidate would be the ancient grain, Fonio, which is gluten free; much more nutritious than wheat, and tastes much like wheat. Our USDA is very interested in Fonio, but it won't be grown here until there is a market for it, and there won't be a market for it until someone decides to grow it. (Catch 22). If McDonald's or other large chain would offer an optional Fonio bun, then the grain would begin to be grown and wheat would likely fall back.

Of course I would! I'm also interested in more information about the grain John Baird (previous post) mentioned, Fonio. I have very picky taste buds. I don't like dry beans, peas, anything of the sort. Eating without wheat while avoiding 'yucky stuff' is very difficult. I'll try gluten free wheat, even if it doesn't make a decent yeast bread. I'm doing okay with soda breads and baking powder breads now. Yeast bread isn't an absolute necessity.

There are already so many great grains that are gluten free. Why not spend money on something else? Why the obsession with selling wheat to the world?

It's encouraging to know that these efforts are being made for the growing numbers of us who would like more alternatives to gluten free products.

My diagnosing doctor, one of the most experienced with gluten matters, whose clinic is on Dr. O'Bryan's list of gluten sensitivity centers, says that for someone like me, who had undiagnosed celiac disease all his life, any part of wheat will have a Pavlov's dog effect on my immune system. Dr. O'Bryan says that gluten sensitive people cannot eat any ancient form of wheat. Remember that what we are reacting to as celiacs are a variety of peptides with a sequence of only 4 or 5 amino acids. Besides the two classes of proteins in wheat's two gluten types, there are five additional classes of proteins just discovered that celiacs react to.

It is known that GMO wheat has gotten out and contaminated the gene pool, as has GMO corn contaminating isolated fields in Mexico, where they are banned in that country. With tens of thousands of different gluten containing wheat strains in existence, you are extremely naive and delusional to think there could ever be a safe situation for a celiac to eat wheat.

Grains are cheep and addictive foods with large profit margins.There are trillions of dollars invested in wheat production equipment, and the rich corporations of the world are addicted to that gravy train. The myth of nutritional necessity for whole grains is completely fraudulent. Read the book "Death By Food Pyamid".