To follow a gluten-free diet, you must avoid wheat and some other grains while choosing substitutes that provide nutrients for a healthy diet. By Mayo Clinic Staff Definition A gluten-free diet is an eating plan that excludes foods containing gluten. Gluten is a protein found in wheat, barley, rye and triticale (a cross between wheat and rye).

A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that don’t contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta.

A gluten-free diet involves excluding foods that contain the protein gluten like wheat and rye products. Most studies on gluten-free diets have involved people with celiac disease. However, gluten in the diet can affect other health conditions like non-celiac gluten sensitivity (NCGS).

If you follow a gluten-free diet, you need to exclude foods that contain gluten, a protein found in wheat, rye and barley. Gluten is typically found in flour and certain pastas and grains. Your meals should focus on eating whole foods that don’t have gluten.