The Germans are the master of simple desserts.

They’re known for the chocolate-covered cherries, the vanilla cake and the crispy-on-the-outside-but-soft-on and juicy-on the inside-out bread pudding.

But a new recipe from the country’s culinary history may be on the chopping block.

The German dessert, which has been around for centuries, is being targeted by the US government as part of a new push to cut the amount of gluten in the countrys bread and create a healthier diet.

The countrys chief scientist and head of the National Diet and Nutrition Council, Dr. Christian Schmaltz, said he hopes to create a recipe that can be used in other countries, which is where the Germans’ sweet tooth comes into play.

The current diet of the German population is the traditional version, where the bread is white, and there is a lot of white bread.

The new recipe, which could be developed into a gluten-free bread, would be gluten-inclusive and gluten-sophisticated, but still white.

And it would be baked at the same temperature as the traditional bread.

That means it would have a low-carb, high-fiber content, which helps keep blood sugar levels stable, said Schmaloz, who’s leading a study on the topic.

“The idea is to introduce the idea of a gluten free bread to the whole world, so that we can see that the diet of this nation is really very different than that of other countries,” he said.

Schmalytzes plan has a few hurdles to clear before it can be approved.

The government’s Food Safety Agency is still evaluating it, as are the manufacturers of gluten-containing products in the U.S. and Europe.

The U.K. government has already banned its use in a number of food products, including biscuits and cakes, with the U-turn coming after a report from the UCL-LSE found that the Uphold Food Institute, a leading UK food supplier, had not tested the recipe.

But Schmalk’s team says that the German experiment is the first to actually make the ingredients gluten-intolerant.

And they’re not the only ones to be looking at the recipe, since it’s already on sale in the German market.

The study published in the journal Current Biology said the bread will be sold by Heinz-Caffè, a Swiss company, which also markets the gluten-diet-friendly Heinz Classic, which features chocolate-filled cherries and a thick, fluffy dough.

The bread is also being sold by Köln-Bruch, a German bakery that sells gluten-based pastries.

That includes a glutenfree version of the French dessert, Biscuit Royale.

But it doesn’t offer the same high-carb and high-fat content.

The researchers also say the new recipe is gluten-safe and may help prevent some type of intestinal injury that can happen if gluten is added to breads that aren’t made with gluten.

But the researchers caution that there is still much work to be done before the new bread can be made.

The first batch of the new gluten-resistant bread is expected to hit the market in 2019, and the researchers say they are optimistic that it will be commercially viable by then.

“It’s not going to be easy,” said Schalmtz.

“But if you take a look at the ingredients, there are no bad ones, only good ones.”

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