page_title: Gluten-free diet
section_title: Eating gluten-free
hierarchical_section_title: Gluten-free diet / Eating gluten-free
caption_attribution_description: English: Buckwheat bread made from flour mix containing buckwheat flour, millet flour, tapioca flour, psyllium seed husks, bamboo fiber flour, baking soda and citric acid Magyar: hajdinás kenyér lisztkeverékből: hajdinaliszt, kölesliszt, tápiókaliszt, útifűmaghéjliszt, bambuszrostliszt, szódabikarbóna, citromsav
context_page_description: A gluten-free diet is a diet that strictly excludes gluten, which is a mixture of proteins found in wheat, as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.
  Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease, non-coeliac gluten sensitivity, gluten ataxia, dermatitis herpetiformis, and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with poor basic education and understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.
context_section_description: A gluten-free diet is a diet that strictly excludes gluten, proteins present in wheat (and all wheat varieties such as spelt and kamut), barley, rye, oat, and derivatives of these grains such as malt and triticale, and foods that may include them, or shared transportation or processing facilities with them. The inclusion of oats in a gluten-free diet remains controversial. Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties. Furthermore, oats are frequently cross-contaminated with the other gluten-containing cereals. Pure oat (labelled as "pure oat" or "gluten-free oat") refers to oats uncontaminated with any of the other gluten-containing cereals. Some cultivars of pure oat could be a safe part of a gluten-free diet, requiring knowledge of the oat variety used in food products for a gluten-free diet. Nevertheless, the long-term effects  of pure oats consumption are still unclear and further studies identifying the cultivars used are needed before making final recommendations on their inclusion in the gluten-free diet.
  Other grains, although gluten-free in themselves, may contain gluten by cross-contamination with gluten-containing cereals during grain harvesting, transporting, milling, storing, processing, handling or cooking.
  Processed foods commonly contain gluten as an additive (as emulsifiers, thickeners, gelling agents, fillers, and coatings), so they would need specific labeling. Unexpected sources of gluten are, among others, processed meat, vegetarian meat substitutes, reconstituted seafood,  stuffings, butter, seasonings, marinades, dressings, confectionary, candies, and ice cream.
  Cross-contamination in the home is also a consideration for those who suffer from gluten-related disorders. There can be many sources of cross-contamination, as for example when family members prepare gluten-free and gluten-containing foods on the same surfaces (countertops, tables, etc.) or share utensils that have not been cleaned after being used to prepare gluten-containing foods (cutting boards, colanders, cutlery, etc.), kitchen equipment (toaster, cupboards, etc.) or certain packaged foods (butter, peanut butter, etc.).
  Medications and dietary supplements are made using excipients that may contain gluten.
  The gluten-free diet includes naturally gluten-free food, such as meat, fish, seafood, eggs, milk and dairy products, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job's tears, millet, teff, called "minor" cereals as they are "less common and are only grown in a few small regions of the world"), some other plant products (arrowroot, mesquite flour, sago, tapioca) and products made from these gluten-free foods.
caption: Gluten-free bread made of a mixture of flours like buckwheat flour, tapioca flour, millet flour and psyllium seed husks. Special flour mixes can be bought for bread-making purposes.
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