Celiac Disease and Gluten Free in the News

Researchers at the University of Hohenheim in Germany are studying ways to revolutionize gluten-free baking. This novel process uses selected proteins from peas, rapeseed, rice, or maize, to replace gluten protein and saponins from daisies and quinoa seeds to form an airy dough. In some cases, these ingredients enrich the final product with dietary fiber. Click here or watch the video to learn more.
The United Nations has declared that 2023 is the international year of millets. Click here to read or listen to this story from NPR.
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This clinical review is titled "Novel Therapies for Celiac Disease" and discusses potential therapies. Click here to read more.