Gluten is a protein found in wheat, rye, and barley that gives baked goods their structure. While over 10% of consumers say they avoid gluten, only about 1% have celiac disease or a medical need to avoid gluten. There is no evidence that a gluten-free diet provides health benefits for those without celiac disease or a medical reason to avoid gluten. The document provides information on what foods contain or do not contain gluten and discusses who should consider a gluten-free diet.