A gluten-free diet, recommended in the treatment of celiac disease, is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including Kamut and spelt), barley, rye, oats and triticale, as well as the use of gluten as a flavoring, stablizing or thickening agent. Although most patients can tolerate oat products, there is a controversy about including them in a gluten-free diet: some medical practitioners say they may be permitted, but the Celiac Society advises against them.

Purpose: This diet is designed to provide adequate nutrition while eliminating foods that contain gliadin, which is the alcohol-soluble extract of gluten, a protein found in barley, oats, rye, wheat, and wheat derivatives.

You’ve got a diagnosis, and they said “Don’t eat anything containing wheat, oats, barley or rye - avoid all gluten”.Luckily, the truth is in-between, and you may end up with a healthier diet than when you were eating gluten, because you’ll probably eat more fresh and home-prepared food.