Wheat is the mostly consumed crop all over the world. Wheat crop constitutes 70 -80% gluten,10-12% protein and 70% starch in it. Gluten present in the wheat can be divided into two groups: glutenin’s and gliadins. Presently modern wheat varieties have high gluten content. Gluten has immunoreactive proteins in it and consumption of wheat having this gluten causes allergic reactions to some people. These allergic reactions lead to celiac disease. It is strictly recommended for people to consume gluten free wheat varieties to protect or reduce the symptoms of the celiac disease.