What Is Gluten—and Why It Can Wreak Havoc on Your Health

Gluten is a family of proteins (gliadin and glutenin) found in wheat, barley, and rye. In dough, gluten acts like elastic glue—trapping gas so breads rise and stay chewy. Great for baking; not so great for people with Celiac disease or gluten sensitivity.

Why gluten can be a problem: Celiac disease is an autoimmune condition where gluten damages the small intestine lining. Non-celiac gluten sensitivity has no autoimmune markers, but gluten still triggers symptoms like bloating, brain fog, and fatigue. Wheat allergy involves an immune response to wheat proteins (not always gluten), which can be serious.

Common symptoms to watch: Digestive distress, headaches, joint pain, skin rashes, nutrient deficiencies, and chronic fatigue. If you suspect an issue, talk to your healthcare provider for testing—don’t self-eliminate before screening.

The good news: A well-planned gluten-free life can be simple, flavorful, and satisfying. Start with clean, labeled ingredients and recipes that are built to be gluten-free (not just “swapped”).

Ready to rebuild confidence in your GF kitchen? Explore our Classes and Coaching to get hands-on help.