Gluten-free diet

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

Essential for coeliac disease; removes wheat, barley and rye.

Pros

  • Necessary and effective for coeliac disease and gluten sensitivity
  • Encourages naturally gluten-free whole foods

Cons

  • Unnecessary for most people
  • Processed gluten-free foods can be low in fibre and pricey

Suitable foods

  • Naturally gluten-free grains (rice, quinoa, oats labelled GF)
  • Vegetables, fruit, legumes
  • Meat, fish, eggs, dairy

Foods to limit or avoid

  • Wheat, barley and rye
  • Most breads, pasta and baked goods
  • Many sauces and processed foods

Sources & references

  1. British Nutrition Foundation
  2. Harvard T.H. Chan Nutrition Source

Related entries

DASH dietFlexitarian dietIntermittent fastingKetogenic (keto) dietLow-carbohydrate dietMediterranean diet
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