1. What is Coeliac disease?

Coeliac disease is an autoimmune condition where the body reacts to gluten — a protein found in wheat, barley and rye — damaging the small intestine. This reaction stops nutrients from being absorbed properly.

2. What is gluten exactly?

Gluten is the stretchy protein that gives dough its elasticity. You’ll find it in foods made from wheat, barley and rye — such as bread, pasta, pastries and cereals.

3. Is there a cure for Coeliac disease?

There’s no medical cure yet, but the condition is completely managed by following a strict gluten-free diet for life.

4. Why do people need to avoid gluten?

Even small amounts of gluten can trigger the immune system and cause intestinal damage in people with Coeliac disease. Avoiding gluten allows the gut to heal and symptoms to disappear.

5. What foods are naturally gluten-free?

Plenty! Fresh fruits, vegetables, eggs, meat, poultry, fish, rice, potatoes, beans, lentils and gluten-free grains like quinoa and buckwheat are all naturally gluten-free.

6. Which foods must I avoid?

Avoid anything made with wheat, barley or rye — including regular bread, pasta, cakes, pastries, cereals and many processed sauces or soups unless clearly labelled gluten-free.

7. Are oats gluten-free?

Oats themselves don’t contain gluten, but they’re often contaminated during processing. Always choose oats labelled certified gluten-free.

8. What does “gluten-free” mean on packaging?

In the UK and EU, a “gluten-free” label means the product contains less than 20 parts per million (ppm) of gluten — a safe level for most people with Coeliac disease.

9. What’s cross-contamination and why is it important?

Cross-contamination happens when gluten-free foods come into contact with gluten-containing ones (e.g., crumbs, shared utensils, or a toaster). It can make you ill even if the food itself is gluten-free.

10. How can I eat out safely?

Always let restaurant staff know you have Coeliac disease or need to eat gluten-free. Ask about ingredients, cooking methods and preparation areas. Choose simple, naturally gluten-free dishes when possible.

11. Can I still eat bread, cakes and pasta?

Absolutely! There are many delicious gluten-free alternatives available — and at Hana’s, we make them taste just as good as the “real” thing.

12. What happens if I accidentally eat gluten?

It can happen! You might experience bloating, fatigue or stomach pain. Rest, hydrate and give your body time to recover. Learn from what happened — maybe a hidden ingredient or kitchen cross-contact — and move forward.

13. Is “wheat-free” the same as “gluten-free”?

No — wheat-free products may still contain barley or rye. Always check the label for a gluten-free certification.

14. Are processed foods safe?

Some processed foods are fine, but gluten can hide in flavourings, sauces or thickeners. Always read ingredient lists carefully.

15. Do medicines or supplements contain gluten?

Most prescription medicines in the UK are gluten-free, but it’s best to double-check with your pharmacist.

16. Do I need to worry about shampoo or cosmetics?

Generally no — unless you might swallow the product (like lip balm or lipstick). Gluten can’t be absorbed through the skin.

17. I’ve just been diagnosed. Where do I start?

Start simple! Focus on fresh, whole foods. Clean or replace any utensils that may have gluten residue. Learn to read labels carefully, and find a dietitian who understands Coeliac disease.

18. Can I share a kitchen with people who eat gluten?

Yes, but use separate utensils, toasters and chopping boards for gluten-free food. Keep your ingredients clearly labelled and stored apart.

19. What happens if I don’t stay gluten-free?

Continued exposure to gluten can lead to long-term complications like anaemia, osteoporosis and other autoimmune conditions. Staying gluten-free keeps your gut healthy and your energy up!

20. Is a gluten-free diet healthy for everyone?

Not necessarily. Gluten-free diets are essential for those with Coeliac disease or gluten intolerance, but they’re not automatically “healthier” for everyone. Focus on balance, variety and naturally gluten-free whole foods.