Eight paediatric patients with coeliac disease with normal values for total serum IgA were asked to consume 200 g/day of sweet baked products made from fermented wheat flour (containing < 10 ppm residual gluten), while continuing their usual gluten-free diet, for 60 days; six out of eight patients completed the trial, all of whom had normal IgG and IgA-AGA and IgA-tTG antibodies values at the end of the intervention [173]. Here, CD79A is linked to celiac disease.