FOOD TECHNOLOGY

Detailed explanation-1: -bread. pasta. cereals. biscuits or crackers. cakes and pastries. pies. gravies and sauces.

Detailed explanation-2: -People with coeliac disease can safely eat many common plants, seeds, grains, cereals and flour, including corn, polenta, potatoes, rice and soya. However they should avoid barley, wheat, rye, couscous and semolina as they contain gluten.

Detailed explanation-3: -Avoid all products with barley, rye, triticale (a cross between wheat and rye), farina, graham flour, semolina, and any other kind of flour, including self-rising and durum, not labeled gluten-free. Be careful of corn and rice products.

Detailed explanation-4: -Celiac disease Cereals like wheat, rye and barley must be excluded from the diet. As alternatives, products labelled “gluten-free” or “very low gluten” can be used instead. The “gluten-free” products are often based on i.e. maize, rice, oat, millet or buckwheat.

Detailed explanation-5: -Wheat. Barley. Rye. Triticale-a cross between wheat and rye. Oats, in some cases.