Our first clinical study tested the effects of Gluten Friendly™ bread on celiac patients. We involved 50 celiac volunteers from the Apulia Region, Italy's breadbasket. They ate Gluten Friendly™ bread daily for three months. In our Gluten Friendly™ flour, gluten epitopes that are toxic for celiacs are not recognized by immunological assays, and show a drastic reduction of cross-reactivity with antibodies. With these findings, we partnered with Casa Sollievo della Sofferenza Hospital at San Giovanni Rotondo. 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.