Celiac disease is an autoimmune disorder that occurs in genetically predisposed people with the risk of damage to the small intestine due to the consumption of a gluten-rich diet. It is estimated that 1 in 100 people are affected with celiac or coeliac.

Gluten is a type of protein that is found in many foods such as wheat, rye, and barley. It gives the dough elasticity and bread its chewy appearance.

Gluten is a protein in wheat, barley, rye, and other grains. It’s what makes dough elastic and gives bread its chewy texture.

If you have celiac disease, eating a diet rich in gluten triggers an immune response in the small intestine. This response may damage the lining of the small intestines, and so the body is not able to digest nutrients from the foods as intended.