1. The Gluten-Free (GF) Initiative
3 Friends, Multiple Disciplines and a Business

2. Wheat Gluten

3. Patent Background
Priority Date:
This application claims the benefit of priority of U.S. Provisional
Application Number 60/837,331 filed on August 11, 2006.
Claim 1:
A composition for making a gluten-free product, comprising a gluten-free
gas-retaining polymer, and a gluten-free setting polymer.
Example 2: Hydrocolloid Treatment
Optimization of Example 2 resulted in 4 gluten-free bread prototypes.

4. Optimized Bread
O verall L iking
Product N O verall L iking
Sara Lee White Classic 21 6.81a
Whole Foods Gluten Free 24 6.04ab
Cargill Gluten Free 32 7.09a
Kinnikinnick White 25 5.28ab
Sandwich
Ener-G Tapioca Loaf
- 26 3.19b
Cargill Gluten Free and Sara Lee White Classic scored significantly Higher in Overall
Liking than Ener-G Tapioca.
-

5. Bread Texture and Shelf Life
Bread Chewiness vs. Time
1200
Wonder Classic
Cargill GF Good Source of Fiber
Cargill GF Original
1000
Pepperidge Farm Jewish Rye
800
Bread Chewiness
600
400
200
0
0 2 4 6 8 10 12
Age of Cargill GF Bread (Days)

6. GF Breadmaking Rules vs. Conventional
Made from a viscous batter that is high in water.
Mixing hydrates hydrocolloids, modified starches and emulsifiers, which thicken and
hold the batter together.
Shorter proof times than normal because diffusion is faster in the batter and air cells
are less stable.
Emulsifiers increase the stability of air cells.
The batter matrix retains air cells, but lacks strength and collapses if it contacts a solid surface.
Upon heating, yeast and chemical leavening and in turn expanding air cells yield
ovenspring, which must occur quickly before the batter sets.
Film forming ingredients promote oven spring by improving batter strength and flexibility of the batter.
The batter sets as starch gelatinizes and proteins denature.
Set-ability is highly dependent on plasticizer (sugar, water, etc.) content.
In the baked bread, hydrocolloids, starches and emulsifiers impart chewy and soft
bread texture.
Flavors are added to the batter to enhance final bread flavor.
Flavors compensate for gluten and the flavors that result from reactions between gluten and sugars.

7. Safety Threshold Level for Gluten
Maximum safe level of gluten for patients with celiac
disease (CD)
<0.002% (<20 ppm)
The Gluten Test:
R-Biopharm RIDASCREEN® FAST Gliadin (ELISA kit)
Minimum detection level of 10 ppm gluten
Official AACC International Method?

8. CD Pharmaceutical Therapy in Development
Inadvertent gluten exposure is a pain point for
patients.
Reduce gluten exposure in small intestine with oral
therapy that acts in the stomach.
Glutamine specific cysteine protease
Proline specific prolyl endopeptidase
HLA-DQ2 Inflammatory
GI
PQPQLPYPQ TG2
Gluten
Proteases PQPELPYPQ
T-cell
PQQPFPQQP PQQPFPEQP Activation
Oral Enzymes