Which food is permitted on a diet that excludes gluten?

Corn is permitted on a gluten-free diet because it is naturally free of gluten, which is a protein found in wheat, barley, and rye. Individuals who must avoid gluten, such as those with celiac disease or gluten sensitivity, can safely consume corn in various forms, including cornmeal, corn tortillas, and corn on the cob.

In contrast, wheat and barley contain gluten, making them unsuitable for those with gluten restrictions. Oats are often a more complex case since they are naturally gluten-free; however, they are frequently cross-contaminated with gluten during processing. Therefore, while pure oats can be consumed on a gluten-free diet, they are not always safe unless specifically labeled as gluten-free. Hence, corn stands out as a safe and versatile option for those avoiding gluten.