Gluten is a protein found in wheat, barley, and rye, and strict avoidance is the only treatment for celiac disease. Naturally gluten-free cooking draws on rice, corn, potatoes, and legumes, as seen in Brazilian pão de queijo, Vietnamese rice-paper rolls, Mexican corn tortillas, teff-based Ethiopian injera, and Indian besan chilla. Warnings about hidden sources such as soy sauce and stock cubes help readers avoid accidental exposure.
