Gluten is a protein found in wheat, barley, rye and triticale (cross breed of wheat and rye) that causes inflammation of the small intestines in persons with celiac disease.
Eating gluten free gives great relief of symptoms. The symptoms are bloating of the stomach and gas, diarrhoea, weight loss, abdominal cramps, fatigue, iron deficiency anaemia, osteoporosis and canker sores (mouth ulcers).
The difficulty is not in finding substitutes for wheat, barley and rye. For Indians who have a variety of traditional grains to choose from, eating without gluten is not too restrictive. It is just a matter of choices.
But the difficult part lies in identifying products that contain them and avoiding them because gluten is extensively used in commercial products.