Celiac Disease: Diagnosis and Gluten-Free Living – An Everyday Guide (2026)

Celiac disease is an autoimmune disorder in which gluten damages the small intestinal lining. It is estimated to affect approximately 1 in 100 to 300 people [Likely] – the actual undiagnosed rate is likely much higher, as a large proportion of those affected are not diagnosed. The only effective treatment: a strict gluten-free diet, for life.

What is celiac disease?

Celiac disease is not an allergy and not a mere "sensitivity," but an autoimmune disease: the body reacts to gluten by attacking its own small intestinal lining. This distinguishes it from non-celiac gluten sensitivity, where gluten triggers symptoms without a detectable autoimmune reaction, as well as from the much rarer wheat allergy.

The most common celiac disease symptoms

In adults: Bloating, diarrhea or constipation, fatigue, iron deficiency, unintentional weight loss, skin problems.

In children: Abdominal pain, growth delay, loss of appetite, bloated belly.

Important: Celiac disease often runs without clear symptoms ("silent celiac disease") – one reason for the high number of undiagnosed cases.

How is celiac disease diagnosed?

The first step is a blood test for specific antibodies; the diagnosis is usually confirmed by a small bowel biopsy. Important: Continue eating gluten-containing foods before diagnosis – switching beforehand will skew the results.

Starting a gluten-free life: 5 biggest challenges

• Avoid contamination – even traces of gluten can trigger reactions in celiac disease, e.g., through shared mills or kitchen appliances.

• Learn to read labels – "gluten-free" is legally defined, but not every product carries a certification.

• Eating out – restaurants with gluten-free options are a stroke of luck, not a given.

• "Losing" favorite dishes – classic baked goods and comfort food initially feel unattainable.

• Higher costs – certified gluten-free products are on average more expensive than their gluten-containing counterparts.

What to really look for when choosing gluten-free products?

The crossed-out ear of wheat symbol identifies certified gluten-free products – a more reliable indicator than mere advertising claims. Additionally, it's worth checking the ingredient list: many gluten-free flours consist predominantly of cornstarch, which provides little fiber or nutrients. This is relevant for everyday life with celiac disease, as a low-fiber diet can further burden digestion.

Reclaiming comfort food

For many newly diagnosed individuals, giving up Spätzle, dumplings, or Kaiserschmarrn feels like a real loss. With a certified gluten-free all-in-one flour like Zaubermehl (certificate AT-051-001, VEATZZ is a member of the Austrian Celiac Association), these classics can be re-baked with just a few ingredients – for example, Spätzle from only two ingredients: 210 g Zaubermehl, 160 g water, grated through a Spätzle maker into boiling salted water.

One customer describes it this way: Her daughter has been living with celiac disease for five years, and with Zaubermehl, the annoying juggling with various open flour packets is finally a thing of the past – "unbelievably delicious, and I know exactly what's in it."

Frequently Asked Questions

Is oats allowed for celiac disease?

Only specially certified, contamination-free oats – regular oats are often processed on the same equipment as gluten-containing grains.

How do I identify a risk of contamination in my own kitchen?

Separate cutting boards, toasters, and baking pans, as well as a dedicated flour container, significantly reduce the risk.

Is celiac disease curable?

No, but with a strict gluten-free diet, the intestinal lining usually heals, and symptoms disappear.

Does the whole family have to eat gluten-free?

Not necessarily, but cooking together with an all-in-one product like Zaubermehl significantly reduces the effort of separate preparation.

In addition, many gluten-free alternatives are "gluten-free," but not automatically better.

Many consist mainly of starch.
Low in fiber.
Low in protein.
Low in nutritional value.
Much compromise.

And honestly?

People with celiac disease shouldn't feel like they have to sacrifice enjoyment, everyday life, and simple solutions.

That's exactly why VEATZZ Zaubermehl exists.

Not as "just another gluten-free flour."
But as a real everyday helper.

An organic all-in-one mix that can replace flour, milk, and eggs.
With only 4 ingredients: chickpea, rice, cassava, and turmeric.

Gluten-free.
Vegan.
Allergen-free.
No artificial additives.
And with significantly better nutritional values than many classic gluten-free alternatives.

You add water.
You stir.
And suddenly, things that were once complicated are possible again:

Spätzle.
Pancakes.
Pizza.
Bread.
Dumplings.
Brownies.
Kaiserschmarrn.

Not with 10 special ingredients.
Not with kitchen frustration.
Not with "I hope it works."

But simply.

For example, Spätzle:

210 g Zaubermehl
160 g water
mix, put through a Spätzle maker into salted water, done.

For us, this is not a small product idea.

It is the answer to a real problem:

Why does gluten-free cooking still have to be so complicated?

Our answer:

It doesn't have to be.

VEATZZ is for people with celiac disease.
For allergy sufferers.
For families.
For vegans.
For everyone who wants to eat healthily but doesn't want ingredient chaos.

Because ultimately, it's not just about omitting gluten.

It's about bringing back quality of life.

And that's exactly what we made Zaubermehl for.

VEATZZ + water = Magic.

This article is not a substitute for medical advice. If you suspect celiac disease, consult a doctor.