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I have mentioned about this before but it sort of a pointless endeavor lol. The whole gluten protein is what give wheat its good bread/baked goods attribute. You remove it and you having to add gums and binders to it just like non wheat or gluten flours......you also then have a food you body might not identify as food as it has been genetically modified. It will also be more expensive then even other gluten free flours.............SO better off just not even bothering with it.

Snowball chance in hell of passing here in the US as a treatment, but if you can use crisper etc to genetically remove gluten from wheat...you can remove the gene and turn off the immune response in humans to gluten.....yeah they are not going to do that as there is no money in it, and it could go VERY wrong and kill people or make s$#& 10x worse.
Just going to drop this and hope the freaks trying to make this crap die in some horrible accident.

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