Wheat
21 April 2016

A new era in gluten free foods is around the corner thanks to world first research that started at The Royal Melbourne Hospital and the Walter and Eliza Hall Institute.

Scientists from the CSIRO, with co-funding from the Grains Research and Development Corporation (GRDC), have bred the Kebari grain, a new barley variety with ultra-low levels of hordeins, the type of gluten found in barley.