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The "Gluten-free diet" category covers books that help readers understand and adopt a diet that excludes gluten—proteins found in wheat, barley, and rye—whether for medical reasons (celiac disease, wheat allergy, non-celiac gluten sensitivity) or by choice. Titles range from practical cookbooks and baking guides with recipes and ingredient substitutions, to nutritional and medical guides explaining diagnosis, safe meal planning, label-reading, and strategies to avoid cross-contamination. The genre also includes memoirs, family- and kid-focused meal planning, product and restaurant guides, and evidence-based discussions of health effects, making it a resource for patients, caregivers, cooks, and health professionals seeking reliable, usable information for living gluten-free.

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