Figure 6: An overview of possible approaches to reduce gluten in diet for celiac patients. The gluten in the diet for celiac patients can be reduced mainly by three approaches. 1) Fermentation of gluten foods with probiotics or sourdough bacteria helps to reduce the formation of immunogenic peptides and also improves the nutritional quality of the food. 2) Administration of either capsules containing gluten degrading proteases (i.e. oral supplementation) or the potent probiotic formulation that proven to degrade gluten can be consider as a strategy to reduce gluten burden in diet for celiac patients. 3) By breeding less immunogenic wheat, rye and barley also gluten content of the foodstuffs for celiac patients can be reduced.