Diet, gluten-free

A diet that avoids gluten-containing foods made from wheat, oats, rye, spelt, barley, green spelt and kamut. All foods made from these sources such as flour, semolina, malt, bread, pastries, breadcrumbs, pasta, dumplings, sauces, cakes, waffles, etc. are prohibited. All other foods such as corn, rice, soy, buckwheat, millet, potatoes, vegetables, fruit, milk, eggs, meat, fish, etc. are permitted with this form of therapy. Various gluten-free flours, breads, pastries, pasta and sweets are available in specialist shops as a substitute for wheat flour.

Please note! The gluten content of processed foods such as sweets, ready-made products, sausages etc. is often not explicitly stated by the manufacturer. Wheat gluten is used in food technology and is often not adequately declared.

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2. Czech W (1995) Gluten-free diet in Duhring dermatitis herpetiformis. dermatologist 46: 736
3. Limbach A et al (2003) Long-term study of patients with coeliac disease in childhood and adolescence: latent and transient coeliac disease. Clinic Padiatr 215: 76-81
4. Mothes T et al (2003) How gluten-free is gluten-free, and what does this mean to coeliac patients? Eur J Gastroenterol Hepatol 15: 461-463