The term 'gluten-free' implies no gluten, but in practice it is not possible to test for a zero level of gluten. Research has shown that people with coeliac disease are able to safely tolerate a very small amount of gluten. As a result low levels of gluten are allowed in products that are labelled gluten-free. When you see the term gluten-free this means that the food contains no more than 20 parts per million (ppm) gluten.

The reaction to eating gluten varies from person to person. In some people, it may trigger symptoms that last several days, while others might not experience any symptoms at all. The amount of gluten someone eats affects the degree of gut damage and your individual sensitivity to gluten affects the symptoms you may or may not experience. You may also find that your symptoms differ in type and/or severity compared to before you were diagnosed.

If a mistake is made and you have gluten by accident, it is unlikely to cause any long term gut damage, although you may suffer from diarrhoea, abdominal pain or vomiting so it is important to stay hydrated by drinking lots of water. You may find taking medication to treat constipation, diarrhoea or headaches can ease your symptoms. Speak to your GP or pharmacist for further advice.

We have reviewed other professional networks and offerings and have redeveloped the information we provide HCPs so there is a clear distinction between free of charge professional resources and the Coeliac UK services we provide within a paid for Membership scheme.

Coeliac UK has produced an online training course for caterers. Further information on the course can be found on the Coeliac UK website.

Gluten-free oats may be introduced to the diet at any stage following diagnosis. However, a small percentage of people with coeliac disease are sensitive to gluten-free oats and if a patient has ongoing symptoms whilst including gluten-free oats in the diet, their use should be reviewed by a health professional. Read more about oats.

The law on gluten-free has two categories:

1. Foods containing 20 parts per million (ppm) gluten or less - Only foods that contain 20 ppm or less can be labelled as 'gluten-free'. This includes specialist, substitute foods on prescription and in the Free From section of the supermarket. Also, some mainstream foods that are labelled gluten-free.
2. Foods containing above 20 and no more than 100 ppm gluten - Specialist substitute products (such as breads and flour mixes) that contain Codex wheat starch with a gluten level between 21 and up to 100 ppm may be labelled as ‘very low gluten’.