How do I know?
You may be gluten intolerant if you regularly experience some of these symptoms, especially after eating gluten (found in wheat, barley, rye, etc.):
Bloating and gas
Stomach pain or cramps
Diarrhoea or constipation
Fatigue or “brain fog”
Headaches
Joint or muscle pain
Mood changes like anxiety or depression
Skin issues (rashes, eczema-like irritation)
Numbness or tingling in hands or feet
How to Know for Sure
See a doctor first
Your doctor may recommend blood tests and possibly an endoscopy to rule out coeliac disease or wheat allergy.
Keep eating gluten until testing is done
Stopping gluten before testing can lead to false negatives, especially for coeliac tests.
Try an elimination diet (only after testing)
Remove gluten from your diet for 4–6 weeks, then reintroduce it. Keep a symptom diary to see if gluten consistently triggers issues.
Watch for patterns
If your symptoms clearly improve without gluten and return when it’s reintroduced (but you don’t have coeliac disease or wheat allergy), gluten intolerance is likely.
Important:
Do not self-diagnose or start a gluten-free diet without guidance, especially if you suspect coeliac disease — it can mask test results.
