Which food item is typically avoided by patients following a gluten-free diet?

Wheat bread is typically avoided by patients following a gluten-free diet because it contains wheat, which is one of the primary sources of gluten. Individuals with celiac disease or gluten sensitivity must eliminate gluten from their diet to prevent adverse health effects. Gluten is a protein found in wheat and related grains, and consumption of wheat products can lead to inflammation and intestinal damage in sensitive patients.

In contrast, rice, oats (when certified gluten-free), and quinoa are generally considered safe for those on a gluten-free diet. While oats can sometimes be cross-contaminated with gluten during processing, many products are available specifically labeled as gluten-free, indicating they have been handled properly to avoid this issue.