With celiac disease (gluten intolerance), the gluten protein triggers chronic inflammation of the small intestinal lining. The only effective treatment is a strictly gluten-free diet. Here you can see which foods are gluten-free and safe, and which you should definitely avoid.
With Celiac Disease, 232 foods are currently allowed and 36 foods are not recommended. Check all foods in the interactive tool above.
Gluten-free foods are safe: rice, potatoes, corn, millet, buckwheat, quinoa, fruits, vegetables, meat, fish, eggs, dairy products, and nuts. Avoid wheat, rye, barley, spelt, and products made from them.
Gluten-free alternatives include rice, corn, millet, buckwheat, quinoa, amaranth, and teff. Oats are only allowed if explicitly labeled gluten-free, as they are often contaminated with wheat.
Special gluten-free bread made from rice, corn, or buckwheat flour is suitable. Regular bread made from wheat, rye, or spelt flour contains gluten and must be strictly avoided.
Gluten can be found in soy sauce, deli meats, ready meals, sauces, soups, candy, beer, and even some medications. Always check the ingredient list and look for the gluten-free symbol.
Yes, more and more restaurants offer gluten-free options. Inform the staff about your celiac disease, ask about gluten-free preparations, and avoid dishes with sauces or breading that may contain gluten.
Pure, uncontaminated oats are tolerated by most people with celiac disease. Always look for labeling as certified gluten-free oats, as conventional oats are often contaminated with wheat.