Abstract
Celiac disease (CD), non-celiac gluten sensitivity (NCGS), wheat allergy, and autism are associated with gluten intake. Although, there might be an overlap with the symptoms associated these conditions have distinct characteristics. The most concerning gluten-associated illnesses are celiac disease and autism: Celiac disease occurs in genetically predisposed subjects exposed to gluten-containing foods and other environmental factors. While autism has shown severe contradiction in regards to its control with a gluten-free diet. This chapter deals with this topic in a celiac and autism disease overview. The chapter compiles and discusses information concerning diagnosis and pathogenesis of both illnesses, the relationship between a gluten-free diet and these illnesses control, and substitutes of gluten flour. Gluten-free bakery products and pasta and some home recipes are also presented.
Keywords: Celiac and autism disease, Food development, Foods for celiac consumers, Gluten-free diet, Gluten-free flour, Gluten-free foods.
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