The document discusses the development of gluten-free products and ensuring their safety for celiac disease patients. It describes a gluten-free breadmaking process that uses hydrocolloids and emulsifiers to compensate for the lack of gluten. Optimization resulted in 4 prototype breads that were tested against conventional brands in consumer evaluations. The document also discusses safety thresholds for gluten levels, testing methods, and potential pharmaceutical therapies to help celiac patients avoid inadvertent gluten exposure.