What a patient with gluten hypersensitivity can consume-

Coeliac disease Coeliac disease is an inflammatory disorder of the small bowel occurring in genetically susceptible individuals, which results from intolerance to wheat gluten and similar proteins found in rye, barley and, to a lesser extent, oats. It can result in malabsorption and responds to a gluten-free diet. The condition occurs worldwide but is more common in nohern Europe. The prevalence in the UK is approximately 1%, although 50% of these people are asymptomatic. These include both undiagnosed 'silent' cases of the disease and cases of 'latent' coeliac disease - genetically susceptible people who may later develop clinical coeliac disease. Ref Davidson edition23rd pg 805