The only treatment for celiac disease is a strict, lifelong gluten-free diet. Eating gluten, no matter how small the amount, can damage the intestine.
A gluten-free diet means avoiding all foods that contain wheat (including spelt, triticale and khorasan), rye, and barley.
Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of foods, including bread and pasta. Many gluten-free alternatives are now made with potato, rice, soy, or bean flour. In addition, plain meat, fish, fruits and vegetables are naturally gluten-free, so people with celiac disease can eat as much of these foods as they like.
Common Gluten-Free Alternatives:
Following a gluten-free diet may seem daunting at first, but, with a little creativity, anyone can make delicious gluten-free meals! NFCA's monthly newsletter features decadent gluten-free recipes that anyone can make in a home kitchen. Sign up to receive NFCA's free e-newsletter.
Gluten-Free Getting Started Guide
For more information or help with managing the gluten-free diet:
Download NFCA's Getting Started: A Guide to Celiac Disease & the Gluten-Free Diet.
This free, comprehensive guide provides information for maintaining a gluten-free diet and also lists nationwide resources to help you find the most delicious gluten-free food!
For more personal advice, NFCA strongly encourages you to make an appointment with a registered dietitian skilled in celiac disease. A dietitian is a key member of your healthcare team and can help you learn the basics of a gluten-free diet and make suggestions to get your body healthy.