Serendipity, undoubtedly, plays a part in many major scientific discoveries and, although it would be unfair to dismiss gluten-free wheat as a ‘lucky break’, it came about through research into the exact opposite. Pioneering plant scientist Francisco Barro freely admits that he was originally trying to increase the amount of proteins, known as gliadins, which cause immune reactions in celiacs, in wheat. Fortunately, his research has now led to a wheat suitable for celiacs, but without the drawbacks of the gluten-free products!