Celiac disease, gluten intolerance, and wheat allergy are the three major disorders that are known to trigger unpleasant symptoms following intake of foods made using wheat . Although the three conditions share similar symptoms, their pathogenic mechanism, diagnosis and treatment are quite different. Coeliac disease is permanent, whereas allergies and intolerances can come and go during a person’s life. Celiac disease is a genetic, autoimmune disorder that occurs in reaction to the ingestion of gluten, a protein found in wheat, barley, and rye. The reaction to gluten causes inflammation and atrophy of intestinal lining, which can lead to malabsorption of nutrients and related health issues. The diagnosis of Celiac disease is classically based on a combination of findings from a patient’s clinical history, serologic testing (anti-transglutaminase IgA antibody, anti-endomysium antibody, Deamidated Gliadin Peptide) and duodenal biopsies. Wheat allergy is an immune reaction (IgE mediate