Problem with modern grains 1) gluten 2) weed killers/ pesticides 3) lack of nutritional value
My father and many other people in my family increased to neutral millets and started giving up wheat as much as they can.
Those problems are worth solving for or roll back to grossini seeds and use his creative technique to not let it withered by wind and let’s you have better nutritional value
Old grains still have plenty of gluten, and aren't immune to weeds or pests and have more or less the same nutritional value.
Did older grains have more gluten? I might try to search them out just for that reason.
Probably less gluten, I believe high protein content is one of the things modern varieties have been bred for. It improves baking qualities.