Just diagnosed with celiac? Start here
The 5-minute orientation to eating gluten-free.
What gluten is
- Gluten is a protein in wheat, barley, and rye (and anything made from them).
- It hides under many names — malt (barley), semolina/durum (wheat), and brewer's yeast all contain it.
- Oats are naturally gluten-free but usually cross-contaminated — buy certified GF oats.
How strict you need to be
- Celiac disease: an autoimmune reaction where even tiny traces cause real intestinal damage. Cross-contamination matters a lot.
- Autoimmune (e.g. Hashimoto's) & sensitivity: many people feel better avoiding gluten closely, but trace amounts are usually less dangerous.
- Just for health: focus on ingredients, not trace cross-contact.
- Sift uses your profile to tune every recommendation to your level — update it anytime.
Your first week
- Stock naturally gluten-free staples: rice, potatoes, eggs, beans, fresh produce, plain meat.
- Learn to read labels (see the Reading Labels guide).
- When in doubt, choose simple, whole foods over processed packaged items.
Sift tunes recipes, restaurant grades and label checks to how strict you need to be.
Get Sift free for iPhoneGeneral guidance, not medical advice. Talk to your doctor or a dietitian about your own diet.