I'm sceptical of this line of reasoning. Rye has less gluten than wheat and can grow in colder climes, barley has less gluten than rye and can grow in still colder climes (like Tibet, for instance). Oats (which is related to the aforementioned three) has no gluten whatsoever and is the ultimate cold climate grain. Maybe it only applies to wheat proper?
EF

Susan Carmack <[log in to unmask]> skrev:
Gluten level in grain is dependent on the climate it is grown in. The
colder the higher the gluten.