Gluten is a protein extracted from wheat and other grains by washing the starch out of the grain. People who cannot properly digest gluten suffer from celiac disease, an inflammatory condition of the small intestine. Those who suffer from celiac disease must consume only gluten-free foods.

While people who follow a gluten-free diet cannot consume anything made of wheat, rye, or barley -- including all commercially prepared cakes and pastries -- there are other grains and flours that do not contain gluten. These gluten-free foods include buckwheat, corn, potato flour, rice, arrowroot and soy. More and more cakes, cookies and cereals are now made as gluten-free foods, making them suitable for everybody. There's been a lot of debate as to whether people following a gluten-free diet can eat oats. Pure oats are a gluten-free food, but it may be difficult to find them, as most oats are at some point in contact with wheat and are therefore considered "contaminated."

Most dairy products are gluten-free foods, with the exception of some cheese spreads, some flavored milks, and custards. Meats are gluten-free foods unless prepared with batter or overly processed, such as in the case of sausages. Meat pies, frozen meats, and chicken broth usually contain gluten in some form or another, and they are best avoided.

The same is true of fruits, vegetables, and nuts. Unless sauces, starches, or thickeners have been added, all of them are naturally gluten-free foods. However, it is becoming more and more common to add wheat flour to canned fruits and vegetables. This is used as a processing aid or a binder and is not always mentioned clearly on the label. To avoid this, shop for well-known brands that include a detailed label or buy only canned vegetables that are clearly marked as gluten-free foods.

Except malt vinegar, almost all condiments are gluten-free foods. This includes tomato paste, tahini, maple syrup, and many salad dressings. Herbs and spices, unless mixed with artificial flavorings that contain gluten, are also acceptable.

When it comes to beverages, beer should be the first one to avoid. Most other alcoholic and non-alcoholic drinks are gluten-free, although those made from barley or malt do contain gluten. Many processed foods, such as soy sauce and pie fillings, can include gluten without specifying so in the label. This should encourage those looking for gluten-free foods to use only fresh ingredients and be more aware of what's in the food they're eating.