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Coeliac disease is very simple to explain, is when your body reacts to gluten, this leads to both irritation and inflammation of your bowel. The majority of nutrients are absorbed through the lining in your small intestine, gluten damages this lining, which leads to mineral and nutrient deficiencies. Coeliac disease is often hereditary.

The only way to manage coeliac disease at this time is by avoiding gluten in all forms. This can be difficult, as the only real option is to avoid gluten for life. All meals will need to be adapted, an evening with friends and in restaurants will be.

Sticking to a completely gluten free diet will require perseverance and encouragement. You may need to consult a dietitian to begin with, this will ensure that you do not miss out on necessary nutrients.

Gluten is a protein that is found in wheat, barley, rye, and oats, this means that almost all baked goods will contain gluten in some form. This includes bread, cakes, pastries, biscuits, puddings and pies made with pastry. Barley is also used in brewing which means that beer is no longer allowed.

Wheatflour is often used in processing foods were can be used as a filler or binder. The gluten protein is removed from wheat starch, but there may still be some traces left as it is not possible to remove it all. When wheatflour is used in this way it does not have to be declared on the label, so you must be careful. It is always best to check with the manufacturer or with the coeliac Society if you are worried about any product.

Meat, fish, cheese, fruit and vegetables are all foods that are naturally gluten-free. And although cross contamination may occur during processing, rice, beans and some cereals are also gluten-free.

There are also many types of gluten-free flour on the market. These include rice flour, potato flour, buckwheat, and maize flour. A blend of these can be used as a substitute for ordinary flour in whatever recipe you were using.

However, most of your recipes will not work if you substitute only one type of gluten-free flour for wheat flour. It is always best to use a blend of several different gluten-free flours. Many of the gluten-free options have a very distinctive flavour which may not work well in all recipes.