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Living with coeliac disease
Plant-based eating works well without gluten. What matters most are labels and avoiding crumbs from other foods.
Steps
- Gluten is in wheat, barley and rye, and in foods made from them, such as bread, pasta, couscous and bulgur.
- Naturally gluten-free: rice, quinoa, buckwheat, millet, maize, potatoes, and all beans, lentils and chickpeas.
- Choose products labelled gluten-free for oats, bread, pasta, stock, soy sauce (tamari), miso and spice mixes.
- A few people with coeliac disease also react to oats labelled gluten-free. If that’s you, use quinoa or rice flakes instead.
- Avoid crumbs and shared tools: a separate toaster, clean boards, and fresh water for gluten-free pasta.
Good to know
Coeliac disease needs a diagnosis and follow-up by a doctor. Don’t stop eating gluten before being tested, as it can hide the result.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.