Coeliac Disease and Gluten Free Food

Coeliac disease is a medically diagnosed condition of an intolerance to gluten in the diet.


Gluten is the protein component of wheat, rye, barley and oats. In people with coeliac disease, gluten causes damage to the lining of the small intestine (villi). As a result, the ability to absorb nutrients is dramatically decreased and people can become very unwell. Typical symptoms can include bloating, wind, pain, diarrhoea or constipation or a combination of both, fatigue and iron deficiency.

Coeliac disease is a life-long condition treated by a diet free from all gluten. This prevents further damage to the villi and allows them to return to normal, so that nutrients can be properly absorbed. For most people diagnosed as requiring a gluten free diet, the change in lifestyle is often overwhelming, and the diet can seem very restrictive. Fortunately as there are a great range of alternative gluten free products now available.

The transition from a wheat-based diet to gluten free can happen without sacrificing good nutrition, or being too much of an inconvenience. Specialty gluten free products can be made from corn (maize), rice, soy, potato, tapioca and more.

Such foods include gluten free pasta, breakfast cereals, breads, crispbreads, sweet biscuits and many others. Of course fruits, vegetables, unprocessed meat, fish and chicken, legumes and lentils, nuts, seeds, eggs, cheese, milk, oils and margarines are all gluten free.

Article by: Sue Shepherd,

Advanced Accredited Practising Dietitian,
Bachelor of Applied Science in Health Promotion,
post graduate Masters in Nutrition and Dietetics.