The gluten-free diet is a treatment for celiac disease.

Diet details:

Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet's restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can't find them in your area, check with a celiac support group or go online.

If you're just starting with a gluten-free diet, it's a good idea to consult a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet.

Allowed foods.

Many healthy and delicious foods are naturally gluten-free:

Beans, seeds, nuts in their natural, unprocessed form, fresh eggs, fresh meats, fish and poultry (not breaded, batter-coated or marinated), fruits and vegetables, most dairy products. It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives.

Many grains and starches can be part of a gluten-free diet:

Amaranth
Arrowroot
Buckwheat
Corn and cornmeal
Flax
Gluten-free flours (rice, soy, corn, potato, bean)
Hominy (corn)
Millet
Quinoa
Rice
Sorghum
Soy
Tapioca
Teff

Avoid all food and drinks containing:

Barley (malt, malt flavoring and malt vinegar are usually made from barley), rye, triticale (a cross between wheat and rye), wheat. Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising.

Here are other wheat products to avoid:

Bulgur
Durum flour
Farina
Graham flour
Kamut
Semolina
Spelt

Avoid unless labeled "gluten-free".

In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

Beer
Breads
Cakes and pies
Candies
Cereals
Cookies and crackers
Croutons
French fries
Gravies
Imitation meat or seafood
Matzo
Pastas
Processed luncheon meats
Salad dressings
Sauces, including soy sauce
Seasoned rice mixes
Seasoned snack foods, such as potato and tortilla chips
Self-basting poultry
Soups and soup bases
Vegetables in sauce
Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free.

You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten.

These include:

Food additives, such as malt flavoring, modified food starch and others
Medications and vitamins that use gluten as a binding agent
Play dough

Watch for cross-contamination:

Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a "may contain" statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you're not sure whether a food contains gluten, don't buy it or check with the manufacturer first to ask what it contains.

Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren't thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work.