Start here
Where do you want to begin?
However you arrived — a fresh diagnosis, a worrying blood test, or figuring out a family member's meals — pick the door that fits.
What celiac disease is
An autoimmune condition — not an allergy, not a fad. What gluten actually does to your gut.
02Symptoms
The classic signs and the silent ones — anaemia, fatigue, low bone density — that delay diagnosis for years.
03Getting diagnosed
The right order of tests — and the one mistake to avoid before you're tested.
04Gluten in the Indian kitchen
Hidden sources most guides miss: hing, ready masalas, namkeen, cross-contamination.
05Safe & unsafe foods
Your flour shelf, sorted — plus what's actually safe to eat and what isn't.
06Living gluten-free
Kitchen setup, eating out, reading labels, and the nutrition gaps to watch.
A quick taste
Your flour shelf, sorted.
The biggest shock at diagnosis is realising how much of Indian cooking runs on wheat. But the pantry is also full of naturally gluten-free grains that were here long before maida. Here's the quick version — the full guide is here.
Safe
- Besan chickpea
- Jowar sorghum
- Bajra pearl millet
- Ragi finger millet
- Chawal ka atta rice
- Rajgira amaranth
Not safe
- Atta wheat
- Maida refined wheat
- Sooji / Rava semolina
- Dalia broken wheat
- Barley jau
- Regular oats cross-contact
Why trust this site
Built on evidence, written by someone who lives it.
Most gluten-free content online is written to sell you something or to rank on Google — not to be right. This site is the opposite. The personal bits are mine, lived. But every medical claim — how common celiac is, how it's diagnosed, what's safe — is drawn from peer-reviewed research and recognised celiac centres, and cited so you can check it yourself.
Not medical advice. This is general information to help you ask better questions. Celiac disease must be diagnosed and managed by a qualified doctor — and don't stop eating gluten before you're tested, as it can hide the disease. See a gastroenterologist for your own case.