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) in Boston. All worked for years to popularize these pioneering products at the Erewhon retail store, and developed a trademark on the Wheatmeat name. While wheat gluten itself is rather flavorless, it holds a marinade very well and is usually simmered in a "dashi" (broth) made from soy sauce, kombu, ginger, and sometimes also sesame oil. Since the mid-20th century, wheat gluten (usually called seitan) has been increasingly adopted by vegetarians in Western nations as a meat alternative. It is sold in block, strip and shaped forms in North America, where it can be found in some supermarkets, Asian food