Currently, the only treatment for celiac disease is to maintain a 100% gluten-free diet, and that means goodbye to wheat. Research, however, could change that, as scientists are identifying potential ways to let celiacs reclaim the grain.

In a recent study, Dutch scientists took an indepth look at the genetic components of several varieties of wheat and found the amount of celiac-inducing antigens can vary. According to the research, certain types of durum wheat have fewer “stimulatory epitopes” than typical bread wheat, the article noted. By working with these milder types, scientists may be able to develop a wheat that celiacs can stomach.

“’If we can find a wheat that is very low in coeliac diseases epitopes, this could be used for pasta preparation to benefit patients,” one of the scientists noted.

To read more, read the article in Highlights in Chemical Biology.