Are foods made with wheat, oat, or rye flour allowed on a gluten-free diet?

In a gluten-free diet, the primary focus is on eliminating gluten, a protein found in grains like wheat, barley, and rye. Foods made from wheat, oat, or rye flour are generally not allowed on a gluten-free diet because they contain gluten. Consuming these grains can lead to adverse reactions in individuals with celiac disease or those with gluten sensitivity.

While some people may tolerate processed oats labeled gluten-free, it is crucial that these products are confirmed to be free from gluten contamination. However, traditional oats, unless specifically processed to be gluten-free, often contain traces of gluten due to cross-contamination during harvesting or processing.

Thus, in the context of maintaining a strict gluten-free diet, it is accurate to state that foods made with wheat, oat, or rye flour should be avoided entirely.