Gluten is the reason wheat is central to society: it makes dough sticky enough to “rise” and thus bread desirable to eat. Without gluten, wheat is little more than any other non-”rising” grain. “Bread” made of oats, rice, etc just isn’t that appealing. If gluten-free wheat gets anywhere its because high-gluten wheat paved the way and keeps that path going.
My wife has celiac disease.
Gluten free wheat will never replace normal wheat. However, this is great news for my family. If they can come close to making a gluten free product that tastes similar to “normal” food, great!
I would expect that there will be a very limited market for such wheat, and segregation issues will be a major problem as well. But... We will pay a healthy premium to buy this product if it makes it to the market.
I HIGHLY doubt any of you have anything to worry about in regards to gluten free wheat over taking “normal” wheat as the norm.