Gluten Free food is the basis of managing celiac and gluten allergies.
This section contains information about gluten free food.
For specific information about gluten free food and the gluten-free diet, see articles listed below.
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How long should one stay off gluten before knowing if it is a problem? If I don’t feel any better in, say, a week, or two, is that sufficient?
I would go six weeks as a minimum, or even longer. Some might notice within days, others may feel no change for weeks.
Is yeast extract safe for celiac patients? I have seen it in ingredients list on supoosedly gluten free food but I am leary.
I have seen some oat and oat flour productions certified as Gluten Free (GF). Please explain what this means to the person trying to investigate the source of an allergy. Would this be the first type of grain introduced back into the diet after being off all of the big 5 grains – wheat, rye, barley, oat and spelt for a specified number of weeks?
There is debate over gluten free oats. Oats do contain gluten, the question is over how chemically different oat gluten is from wheat gluten.
I suggest you avoid all oats for now.
The certified GF means no contamination with wheat, barley or rye.