An autoimmune condition in which eating gluten triggers the immune system to damage the small intestine, requiring strict lifelong avoidance of gluten.
Neither exactly. Coeliac disease is an autoimmune condition in which gluten triggers the immune system to damage the small intestine. It differs from a food allergy and from a non-immune intolerance, and it requires strict, lifelong avoidance of gluten.
People with coeliac disease need to avoid gluten strictly, as even small amounts can cause gut damage. This is why a gluten free claim in Australia means no detectable gluten, and why cross-contact control is essential when preparing food for coeliac customers.
They must avoid gluten from wheat, rye, barley, oats and spelt and their hybrids, including hidden sources in sauces, thickeners, crumbed and battered products. A gluten-free diet must be maintained for life to manage the condition.
Because even small amounts of gluten can harm someone with coeliac disease, gluten transferred from shared fryers, toasters, boards, utensils or cooking water can make an otherwise gluten-free dish unsafe. Preventing cross-contact is as important as choosing gluten-free ingredients.
Only if it can stand behind the claim. In Australia gluten free means no detectable gluten, which requires controlling both ingredients and cross-contact. If a kitchen cannot guarantee that, it should be honest rather than describe the food as gluten free.