Celiac disease (CD) is chronic gluten-intolerance that primarily affects small intestine in genetically predisposed individuals. Complaints are resolved by exclusion of gluten from diet. CD is characterized by nutrient malabsorption resulting from inflammatory injury to the mucosa of the small intestine after ingestion of wheat gluten or similar proteins in rye, barley and triticale (hybrid of wheat and rye). In contrast rice, buckwheat, millet and corn have generally been considered safe grains for celiac patients. Oats can be introduced into the diet of most people with CD (>95%) but only if oats are confirmed to be uncontaminated by other gluten-containing grains.