Durum

Emmer

Spelt

Farina

Farro

Einkorn

Rye

Barley

Bulgur

Oats (the oats themself do not contain gluten, but are often contaminated in the process)

Seitan

Triticale

When food shopping, check for the cross grain symbol, which means means that item has been credited as gluten-free by Coeliac UK.

It may also be useful to downlaod their 'Gluten-Free on the Move' app to help you select suitable goods on the go.

Swap couscous for quinoa. As well as it's added health benefits, it's completely gluten-free, makes a simple lunch snack, gives substance to otherwise lacking salad, and is the perfect swap out for oats in porridge. Protein and fibre full, yet gluten-free. Total win.

Other coeliac-friendly grains include teff, amaranth, polenta, buckwheat, corn, millet and tapioca.

You don't have to give up your favourite foods completely. Check out your local health foods store for a wide range of gluten-free pastas, breads and cakes and more.

Don't forget to check out your supermarket's 'Free From' section, too. You don't always have to go out of your way to find diet friendly snack and day-to-day essentials, and increasingly they are working their way in beside your everyday goods in the food aisle.

Make sure you visit the FreeFrom Food Award's list of winners to taste the finest gluten-free pasta, bread, crackers, bread rolls and cereals on offer.

Often used as a thickener, gluten can make it's way sneakily into foods you'd never expect, namely sauces. Don't forget to check the allergens warning on these, too!

Gravy, soy sauce, stock cubes, ready meals, sausages, cereals usually contain gluten - so beware.

Be careful what you drink, too. Some soft drinks - such as fruit and barley squash - contain gluten, as well as lots of different alcohol, like beer for example. Find out more HERE.

For a delicious gluten-free hot beverage, try Barley Cup's range of instant cereal drinks. It is made using a unique process that includes extracting a liquid that is free from gluten. This liquid is then dried and used either as a powder or granules.

Remember to avoid cross-contamination when cooking for guests who are off gluten. Use separate bread boards, toaster/toaster bags, frying pans and so on. It's even advised you use different butter knives and jam spoons to prevent breadcrumbs getting into condiments.

When thickening soups, sauces or stews, use thickeners such as cornflour, arrow root or a gluten-free flour.

When eating out, make sure your server is completely aware of your allergens need. Don't be afraid to be persistant and double check, as when in chaotic, noisy enviroments it can be easy to get an order wrong.

The fact gluten sneaks up in unexpected places - soups, sauces and so on - is even more reason to be confident with your food needs when ordering. You could even phone the restaurant beforehand to make sure they can accommodate adequately for your diet.

From popular chains to boutique eateries, many places have a specialised gluten-free menu available now thanks to the increase in demand and awareness. It's worth having a little research into these, too.

Remember, fruit, vegetables, meat, poultry, fish, cheese and eggs are all naturally gluten-free!