Informed choices
Who needs a gluten-free diet? What to know
By Smakumi ·
This article was first published for the Lana Vegana catalogue on 14 September 2026. This version was adapted for Smakumi on 21 September 2026; product names, recipes and contact details remain the same.
Choosing bread may start with taste or with a medical restriction. These raise different questions: in one case you compare ingredients; in the other you also need information about production. The points below can help you prepare a conversation with your clinician and the bakery.
When avoiding gluten has a medical reason
Coeliac disease is a chronic condition in which an immune reaction to gluten damages the small intestine. Gluten occurs naturally in wheat, barley and rye. Coeliac disease, gluten sensitivity and wheat allergy are different conditions. NIDDK explains the distinctions.
People with confirmed coeliac disease follow a gluten-free diet for life. If you suspect coeliac disease, discuss testing with your clinician before changing your diet yourself: removing gluten can affect the accuracy of results. For the general population, a gluten-free diet has not been shown to improve health or help with weight loss. NIDDK on diet and coeliac disease.
Ingredients and preparation are separate questions
Gluten can reach gluten-free food through shared preparation or utensils. Oats may also come into contact with other cereals, and a small number of people with coeliac disease react to avenin, a protein in oats. If you have that diagnosis, discuss eating oats with a healthcare professional. NHS treatment guidance.
Sourdough alone does not establish that bread is gluten-free: the FDA explains that fermentation is not considered a method for removing gluten. This describes a process; it is not evidence that a particular loaf has been tested. FDA explanation.
What to ask before ordering
- What are the current full ingredients of this product, including the starter, filling and toppings?
- What information about the oats is available from the supplier?
- How is contact with gluten prevented during storage, preparation and packing?
- What information about gluten controls is available for this product?
“Gluten-free” does not answer questions about other allergens. If you have a food allergy, check specifically for the ingredients you need to avoid. FDA information on food allergies.
Using the Smakumi catalogue
Our product cards list the main ingredients from the brand’s descriptions. For example, sweet buckwheat bread lists nuts, and multigrain baguette lists sesame. If you have a medical restriction, first ask Svetlana for the information you need about the particular product. This article does not establish product certification or suitability for coeliac disease.
To compare flavours, read our ingredient guide. Find the current range and prices in the catalogue.
This article is for general information. Discuss individual medical restrictions with your clinician.