1. What is gluten?
Gluten is a protein found in wheat, barley and rye. Foods made with these cereals can contain gluten, including many breads, pastas, cakes and sauces.
NHS: coeliac disease ↗Gluten-free questions, answered
10 common gluten-free questions.
Straightforward summaries of NHS and Coeliac UK guidance, with an official source linked beside every answer.
These are ten common questions, not a verified ranking of the most-asked questions ever. The answers are our summaries, not quotations or an endorsement by the NHS or Coeliac UK.
Sources checked 1 October 2026. General information only; your GP or dietitian can advise on your own symptoms and dietary needs.
2. Is coeliac disease the same as an allergy or intolerance?
No. Coeliac disease is an autoimmune condition, rather than a food allergy or intolerance. Non-coeliac gluten sensitivity is a separate issue; symptoms should be assessed so coeliac disease can be ruled out.
Coeliac UK: gluten sensitivity ↗3. What does a gluten-free label mean?
In the UK, food labelled gluten free must contain no more than 20 parts per million of gluten. This is a regulated threshold, rather than a claim of absolutely zero gluten.
Coeliac UK: gluten-free labelling law ↗4. Are oats gluten free?
Choose oats labelled gluten free to avoid contamination from other cereals. Most people with coeliac disease tolerate them, but a few react to avenin in oats. Discuss symptoms with your healthcare professional.
NHS: treatment and oats ↗5. Are rice and potatoes gluten free?
Plain rice and potatoes are naturally gluten free. Added coatings, sauces or other ingredients can change this, so check the finished product and its preparation.
NHS: gluten-free foods ↗6. Can small amounts of gluten matter?
Yes. People with coeliac disease need a lifelong gluten-free diet. Even small amounts can cause symptoms; regularly eating gluten can increase the risk of complications.
NHS: treating coeliac disease ↗7. What is cross-contamination?
Gluten can transfer to gluten-free food through shared preparation areas or utensils. Keep gluten-free ingredients separate during storage and preparation, and take care with equipment.
Coeliac UK: gluten-free kitchen basics ↗8. Should I stop eating gluten before a coeliac test?
Do not start a gluten-free diet before diagnosis without discussing it with your clinician. Avoiding gluten can make tests inaccurate. Contact your GP about symptoms and follow their testing advice.
NHS: coeliac disease diagnosis ↗9. Can gluten-free food contain wheat?
Yes. Specially processed gluten-free wheat starch may be used if the food meets the gluten-free threshold. The wheat ingredient must still be listed. Check ingredients rather than assuming gluten free means wheat free.
Coeliac UK: gluten-free wheat starch ↗10. Can I still eat a varied, balanced diet?
Yes. Naturally gluten-free foods and suitable alternatives can form a varied diet. After a coeliac diagnosis, a dietitian can help you meet your nutritional needs.
NHS: gluten-free diet ↗