Coeliac disease are not expected to be available to the general public for a while. Three main approaches have been proposed as new therapeutic modalities for coeliac disease: gluten detoxification, modulation of the intestinal permeability, and modulation of the immune response. Using genetically engineered wheat species, or wheat species that have been selectively bred to be minimally immunogenic, may allow the consumption of wheat. This, however, could interfere with the effects that gliadin has on the quality of dough. Alternatively, gluten exposure can be minimised by the ingestion of a combination of enzymes (prolyl endopeptidase and a barley glutamine-specific cysteine endopeptidase (EP-B2))
Wheat gluten (food) among adherents of Buddhism. The oldest reference to wheat gluten appears in the "Qimin Yaoshu", a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called "bo duo". Wheat gluten was known as "mian jin" by the Song dynasty (960–1279). Wheat gluten arrived in the West by the 18th century. "De Frumento", an Italian treatise on wheat from 1745, describes the process of washing wheat flour dough in order to extract the gluten. John Imison wrote an English-language definition of wheat gluten in his "Elements of Science and Art" published in 1803.