Foods to avoid for gluten intolerance

Gluten can be present in bread, pasta, couscous, many baked foods, and products made with wheat, barley, or rye. It may also appear in sauces, soups, processed meats, or flavourings, so read the ingredient list carefully. Oats may be contaminated during processing unless labelled gluten-free. Bloating and diarrhoea can occur after eating a trigger, but these symptoms have many possible causes and do not confirm gluten intolerance. Food Intolerance is different from an immediate allergic reaction and from coeliac disease, which needs specific medical assessment.

Before making a strict long-term gluten-free diet, ask about Food Intolerance Testing or other investigations; stopping gluten first can affect some test results. Record foods, portions, symptoms, and timing. If advised to avoid gluten, use naturally gluten-free choices such as rice, potatoes, corn, eggs, meat, fish, fruit, vegetables, and legumes, while checking sauces and shared preparation surfaces. Nutrition Counselling can help prevent low fibre or nutrient intake and make label reading easier.

Arrange an assessment for ongoing diarrhoea, bloating, fatigue, anaemia, unintended weight change, persistent abdominal pain, or symptoms that limit eating. Seek urgent help for swelling of the lips or tongue, breathing difficulty, faintness, or widespread hives after food, as these can signal a severe allergic reaction.

Ask whether you should continue eating gluten before testing, which diagnosis is being considered, and how to keep meals nutritionally balanced if avoidance is needed.