<<Disclaimer: Verify this information before applying it to your situation.>>

>> It's common knowledge that heat will denature proteins rendering them less
>> allergenic.
>
>I agree that the effect of heat on gluten deserves study.

Me too!, but just some things to remember,

Denatured proteins may still be allergenic if the peptide sequence that
causes the reaction is intact and when folding back spontaneously it always
assumes the same form (even if the rest of the protein folds incorrectly).
Don't know if this applies to gluten.

Bread is in the oven for 1 hour (or more) at 450 deg F and comes out like
nothing happened.

I think gluten is very difficult to destroy, requiring extreme temperatures
and long periods of time. I may be wrong. I also would really like to know
when gluten becomes harmless.

Javier in UT
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