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

I just read about this new grain that is GF - see below. I googled  for
Nick Zelner's email and got: E-mail:
<mailto:[log in to unmask]>[log in to unmask]
Hopefully potential commercial developers  for growing the grain will find
out that there is an efficient way to reach many celiacs. Nick is looking
for such companies. I don't know anything else about the grain - whether
baked goods taste better than existing substitutes or not. Article excerpt
below.

http://www.billingsgazette.com/index.php?id=1&display=rednews/2004/05/30/build/business/87-ag-digest.inc

MSU develops grain for special diets

BOZEMAN - Researchers at Montana State University have developed a new
grain that should be welcome news to people who can't eat most baked goods.

The grain is gluten-free and has been developed for application in foods
for people diagnosed with Celiac disease and other disorders related to
gluten intolerance. Gluten refers to proteins in wheat and other grains
that cause a harmful reaction in the small intestines of people with Celiac
disease.

Companies interested in licensing the new grain for commercial development
should submit their proposals by June 18 to Nick Zelver at the MSU
Technology Transfer Office, 304 Montana Hall, Bozeman, MT 59717; (406)
994-7706.

The new grain, milled from a seed with a sweet taste and a nutty undertone,
is similar to wheat flour in color and texture. The flour can be used for
general baking, including gourmet baking mixes, prepared rolls and breads,
muffins, cookies and cakes. Risen bread products require a leavening agent
such as baking soda or baking powder.

Bob Colopy

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *