Dfirth22

I've been doing some shallow research on glutenase and other peptides with the goal of degrading the gluten found in barley and wheat. The reason I want to break it down, is to create a barley/wheat derived ale completely safe for suffers of Celiac disease. It is thought that even broken down gluten may still contain long peptides which will inflame the small intestines, so those peptides may also need to be broken down. In brewing we do a procedure called a protein rest, at which we hold the grains at around 122-132F for half an hour with the goal of breaking down proteins, yet this process is supposedly inadequate. However, perhaps with the addition of certain enzymes held at these temperatures, it would be sufficient to create a Celiac-safe product. Is it possible? Can it be done? A gluten free-beer without the use of sorghum or buckwheat?