Do you or your client have a gluten sensitivity?

First of all, be mindful that not everyone has a problem with gluten. If you're unsure, we teach how to detect food sensitivities in our Food and Allergies Intolerances certification.

If you’re concerned about a gluten sensitivity or have Coeliac disease, avoid bread, cakes, biscuits, cereals, or pasta made from any of these gluten grains:

• Wheat
• Spelt
• Rye
• Barley
• Semolina
• Couscous
• Bulgur wheat
• Kamut® – also called Khorasan wheat, is a natural hybrid of durum wheat and Polish wheat, but is higher in lipids, amino acids, vitamins and minerals than wheat
• Triticale – a rye and wheat hybrid

Gluten substitutes

Instead, you can have bread, pasta, cereals, and other foods made from any of these gluten-free grains:

• Millet
• Quinoa
• Rice
• Sorghum
• Sago
• Tapioca
• Cornmeal (polenta)
• Corn (maize)
• Buckwheat
• Oats – they contain a gluten-like protein but it doesn’t seem to cause the same adverse reaction as gluten in wheat and other grains
• Amaranth – a gluten-free pseudo-grain because it comes from a broad-leaf plant and not a grass; it’s high in protein, fibre, and essential minerals
• Gram – chickpea flour

Again, not everyone has this particular problem with gluten and it’s not necessary to completely avoid gluten foods. Indiscriminately eliminating a large range of foods from the diet over a long period of time can increase the risk of nutritional deficiencies and long-term health issues. For more on how to detect food sensitivities and design, implement, and monitor elimination and food rotation diets, you’re welcome to explore our Food and Allergies Intolerances certification.

AUTHOR: Alex Ruani, Research Director

Updated on: 15/10/2026