Gluten Free Diet

Coeliac disease is treated by a lifelong gluten free diet. By specifically removing the cause of the disease, this treatment allows abnormalities, particularly that of the small bowel lining, to recover. As long as the gluten free diet is strictly adhered to, problems arising from coeliac disease should not return.

Gluten is a rubbery and elastic protein found in wheat, rye, barley, triticale (a cross between wheat and rye) and oats. Gluten is responsible for the cooking and baking properties of these grains.

There are obvious foods which contain gluten ie bread, cakes, pasta etc, but there are also a whole range of ingredients within prepared and commercial foods which can come from a gluten source. To become "ingredient aware" is essential.

Initially the gluten free diet may seem overwhelming, however with the information and support available with membership in The Coeliac Society, it will be come much easier.

At the start of treatment it may be necessary to supplement current deficiencies of nutrients. Some people may also have a transient intolerance to lactose (the sugar found in milk) at the time of diagnosis and may be advised by their doctor to temporarily restrict the amount of lactose in their gluten free diet. The normal digestion of lactose should return once the bowel repairs with the gluten free diet. In some people, a low lactose diet is required for a longer period of time.

The guidance of an accredited practicing dietitian who can give assistance with advice to suit individual needs is recommended.

The Coeliac Society provides support and information on the disease, the gluten free diet, ingredients, where to buy, cooking and recipes, overseas travel, education and research material etc. Specific resources for children requiring a gluten free diet are also available.