Wheat varieties with a low protein content (around 10%). These wheats produce flour which absorbs less water and develops less gluten.
Soft wheat
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.