by Sally Perkins

One out of every 70 Australians suffers from coeliac disease. This disease causes the immune system to react negatively to gluten and creates inflammation in the bowels. Therefore, those with coeliac disease suffer from symptoms such as diarrhoea, constipation, nausea, vomiting when digesting foods with gluten. If you have coeliac disease, or suspect you might be allergic to gluten, it is best to simply avoid it all together. Here are some tips on starting a gluten-free diet and how you can still have everything you crave while on the diet.

What is the Gluten-Free Diet?

Gluten-free means steering away from foods that contain gluten. Gluten is a composite of storage proteins that gives certain foods its shape. It is like a glue that holds some foods together and can be found in wheat, barley, and rye. The main purpose of a gluten-free diet is to fight against celiac disease, but it can also prevent fatigue, muscle pain, mood disorders, diarrhea, anxiety, depression, osteoporosis, and weight gain.

Recipes to Help You Start

The hardest part of any diet is eliminating some of the foods that we absolutely love. The good news is that gluten-free doesn’t necessarily mean you have to give up everything. Here are some gluten-free alternatives to some of those foods we just can’t live without.

Being gluten-free doesn’t mean you have to give up the foods you love and crave. You simply have to find work-arounds to eliminate wheat, barley, and rye from these foods. Soon enough you’ll be a gluten-free pro!


Sally Perkins is a professional freelance writer with many years experience across many different areas. She made the move to freelancing from a stressful corporate job and loves the work-life balance it offers her. When not at work, Sally enjoys reading, hiking, spending time with her family and travelling as much as possible.