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Gluten allergy is when the body reacts adversely to gluten, which is a tough protein, found in various cereal grains like wheat, barley and rye and in small ratios in oats. Gluten has a tough binding like property, which gives the bread, and bakery products its dough like character. Gluten is found in many bakery products, pasta, pizzas, and those, which contain whole wheat or refined flour. Symptoms for gluten allergy vary from hives, swelling, nausea a, asthma and abdominal pain.

There is a lot of allergy research done in diagnosing gluten allergy. There are a few overlapping or cross reactions in coeliac disease and gluten allergy. Coeliac disease is gluten intolerance and it is an inherited disease. This is also considered as a type of gluten allergy. The allergist has to confirm the diagnosis with a blood test. Once the diagnosis is confirmed the individual has to totally avoid gluten and have a wheat free diet. To make up for the loss of nutrients and vitamins, one has to have a balanced nutrition to make up for the loss of these cereals. The allergist with the help of a dietician should be able to guide the patient in such a diet.