Our first clinical study involved 50 celiac volunteers from the Apulia Region, Italy's breadbasket. In Gluten Friendly™ flour, gluten epitopes that are toxic for celiac patients are not recognized by immunological assays, showing a drastic reduction of cross-reactivity with antibodies. With these findings, we involved Casa Sollievo della Sofferenza Hospital at San Giovanni Rotondo. We began our first clinical trial to test the effects of Gluten Friendly™ bread on celiac patients. Our volunteers ate Gluten Friendly™ bread daily for three months. The study was made possible with funding by the European Union’s Horizon 2020 SME Programme and NGW's industrial partner, Casillo Group - a great team effort that makes us proud. We thank all the volunteers for their time and enthusiasm. We are excited to share their experience in their own words.