As with food allergies, treatment of gluten intolerance (celiac disease) is best achieved by completely removing gluten from the diet. If this is accomplished and maintained, gluten-intolerant individuals should see related symptoms subside.

In fact, maintaining a gluten-free diet eventually allows intestinal damage already caused by the disease to heal. This healing usually occurs in three to six months for younger people and after several years for older people. Young children who successfully implement a gluten-free diet often see positive changes in physical symptoms and behavior. Growth spurts at this point are not uncommon.

Maintaining a gluten-free diet is not easy. Gluten is found in many foods, and all types of wheat, barley and rye should be avoided. Because some patients also cannot tolerate oats, people with gluten intolerance should follow their physician's or dietitian's advice on whether or not to eat oats, according to the National Institutes of Health. Unfortunately, gluten is also frequently used in some seemingly unrelated products such as some lipsticks, postage stamps, medications and vitamins.

Individuals with gluten intolerance should consult their physician and learn which foods and products are dangerous. They must also learn to always read ingredient labels and ask questions about food preparation at restaurants. Individuals should be sure to learn any alternate names of dangerous substances.

Although a gluten-free diet has restrictions, there are a wide range of foods available to someone with gluten intolerance. More and more retail food stores are stocking their shelves with foods that are gluten-free. Foods such as meats, fish, poultry, (most) dairy products, unprocessed fruits and vegetables, beans, rice and potatoes are all safe. Gluten-free flours, such as those made from rice, soy, corn or potato, are available as alternatives. In addition, foods made from cornmeal are safe. There are also gluten-free cookies, cereals, breads and pastas.

In 2006 the U.S. Food and Drug Administration (FDA) began requiring food manufacturers to list food allergens on their product labels. Although labels are becoming easier to read, people buying gluten-free products must be aware that manufacturers can change the ingredients of a product at any time. For this reason, people should continue to read the labels on all products, including those they buy frequently. In addition, most companies offer a customer service line to answer questions regarding their products.

The FDA has proposed a gluten-free labeling rule that covers wheat, rye, barley and crossbred hybrids of these grains but not oats.

An individual may accidentally eat gluten after beginning a gluten-free diet without noticing any symptoms. However, this does not mean that no harm has been done. Any gluten ingested by a gluten-intolerant person will damage the small intestine. It is very dangerous to practice an on-and-off gluten diet. Strict adherence to a gluten-free diet is essential.

When traveling, people on a gluten-free diet may benefit from packing several snack bars to avoid having to buy food that is not safe for consumption.

Aside from maintaining a gluten-free diet, individuals may also need to address any nutritional deficiencies that developed as a result of their condition. A physician can recommend specific vitamin and mineral supplements to counteract these deficiencies.

Patients who fail to respond to a gluten-free diet should seek help from their physician. Though the problem is likely a relatively minor issue (such as the unknowing ingestion of gluten), failure to respond may indicate an advanced form of gluten intolerance (e.g., refractory celiac disease) or other conditions.

Women who have a gluten intolerance while pregnant risk harming their unborn fetus or delivering prematurely if their intolerance is not properly controlled. Any woman with a gluten intolerance who plans to become pregnant or learns she is already pregnant should discuss her condition with a physician.