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wheat may be gluten-free if the wheat-containing ingredient (e.g. wheat starch) has been processed to remove gluten and results in a gluten content of less than 20 ppm.
Gluten and gluten-related proteins are present in wheat, rye, and barley, and are used widely in food processing to give dough the desired baking properties, add flavors, and improve texture.
If gluten-free food comes in contact with gluten-containing food (even in trace amounts), that food is no longer coeliac-safe. Follow these seven tips to minimise the risk of cross contamination:
The gluten free diet is used in the treatment of celiac sprue and dermatitis herpetiformis. Although a gluten free diet does not cure celiac sprue and dermatitis herpetiformis, following the diet will relieve the symptoms associated with gluten sensitivity.
Getting Started on a Gluten-Free Diet. Updated March 2020. The following information is intended to be used as a preliminary guide for those who are newly diagnosed with celiac disease or gluten sensitivity. Not all aspects of the gluten-free diet are as clear cut as portrayed here.
The cornerstone of treatment for celiac disease is a gluten-free diet. “Gluten” is the general name for storage proteins called prolamins in wheat, rye and barley. Wheat, rye and barley are eliminated on a gluten free diet. Oats must also be eliminated unless they are gluten free oats.
started with treatment—the gluten-free diet. This booklet is a starter guide that will help you through the initial days of the gluten-free lifestyle and is designed to help you and your family manage the emotional stress that you may be feeling right now. The most important first step is to work with your physician
