A gluten-free diet eliminates all foods that contain gluten, a protein found in wheat, barley, rye, and their derivatives. This diet is essential for people with celiac disease, a serious autoimmune condition triggered by gluten. It may also benefit individuals with non-celiac gluten sensitivity or wheat allergy.
Going gluten-free involves more than avoiding bread and pasta — gluten can hide in sauces, soups, snacks, and even medications or supplements.
In people with celiac disease, consuming gluten damages the small intestine lining, leading to nutrient malabsorption, digestive symptoms, and systemic issues. A strict, lifelong gluten-free diet is the only treatment. For those with gluten sensitivity, avoiding gluten may reduce symptoms like bloating, fatigue, brain fog, and joint pain.
Wheat (all forms)
Main source of gluten
Barley
Found in malt, beer, soups
Rye
Present in breads and cereals
Triticale
Hybrid of wheat and rye
Most conventional pastas, breads, baked goods
Contain wheat and flour
Always read labels and look for a “gluten-free” certificate.
