- A gluten-free diet must be based primarily on natural fresh foods that do not contain gluten at source: milk, meat, fish, eggs, fruit, vegetables, pulses and suitable cereals, combining them in a varied and balanced way.It is important to eliminate from the diet any of the aforementioned cereals (wheat, barley, rye, etc.), derivatives of these (flour, starch, etc.) and all bulk and hand-made products.

- 70% of manufactured products contain gluten. This may be because it is added to a product as an ingredient or additive, or it may contain gluten for technological reasons as part of the manufacturing process.

- The cereals that coeliacs can eat are corn, rice, millet, sorghum, quinoa, amaranth, cassava and buckwheat (whole, not ground).

- It is equally important to ensure that the ingredients do not contain gluten and that they are handled correctly to avoid CROSS CONTAMINATION.

- Reading the label on products does not guarantee that they do not contain gluten.

- If there is any doubt about whether a product contains gluten, it must not be offered to a coeliac customer. However, coeliac associations can provide lists of foods that are suitable for coeliacs.