What is a Gluten-Free Diet?
A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. It is recommended amongst other things in the treatment of coeliac disease non-coeliac gluten intolerance, dermatitis, migraines and wheat allergy. Additionally, the diet may exclude oats. Some people for whom the diet is recommended can tolerate oat products and some nutritional practitioners say they may be permitted, but there is some controversy about including them in a gluten-free diet because studies on the subject are incomplete.

Gluten-free food
Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are corn, potatoes, rice, and tapioca. Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, lupin, quinoa, sorghum. sweet potato and chia seed. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet. Gram flour, derived from chickpeas, is also gluten-free.

Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup.

People wishing to follow a completely gluten free diet must also take into consideration the ingredients of any over-the-counter or prescription medications and vitamins. Also, cosmetics such as lipstick, lip balms, and lip gloss may contain gluten and need to be investigated before use.

Accuracy of "gluten-free" labels
Australian standards reserve the "gluten free" label for foods with less than 5 parts per million of gluten, as this is the smallest amount currently detectable. In the processing of gluten-containing grains, gluten is removed.
Since ordinary wheat flour contains approximately 12% gluten, even a tiny amount of wheat flour can cross-contaminate a gluten-free product. Therefore, considerable care must be taken to prevent cross-contamination in both commercial and home food preparation.

This diet rules out all ordinary breads, pastas, and many convenience foods; it also excludes gravies, custards, soups and sauces thickened with wheat, rye, barley or other gluten-containing flour. Many countries do not require labeling of gluten containing products, but in several countries (especially Australia and the European Union) new product labeling standards are enforcing the labeling of gluten-containing ingredients. Various gluten-free bakery and pasta products are available from specialty retailers.

Lastly, some non-foodstuffs such as medications and vitamin supplements, especially those in tablet form, may contain gluten as an excipient or binding agent. People with gluten intolerances may therefore require specialist compounding of their medication.

Supplements
It is also important for to consume a variety of fruits and vegetables (all which are gluten-free) to ensure consumption of recommended dietary intake of all nutrients. Supplements can be a good choice to include in avoiding common deficiencies and helping with intestinal restoration. It is suggested using a wide-range of multivitamin/mineral supplementation.

There are other nutrients used to heal the digestive tract and prevent malabsorption. Fish oil (omega-3 and omega-6 fatty acids) can help to heal the inflammation of the digestive tract because chronic inflammation in the small intestine. Acidophilius and other beneficial microorganisms are important to help break down food and even protect the gastrointestinal tract from bacteria and viral infections. Glutamine, an important amino acid in the GI tract, helps to heal inflammation and repair damaged tissues.