Gluten-Free Diet Awareness Month – November 1, 2026

Expected Gluten-Free Diet Awareness Month Deals

Throughout Gluten-Free Diet Awareness Month, expect to see various initiatives focused on education and fundraising rather than commercial deals. Organizations like the Celiac Disease Foundation and **Beyond Celiac** will run campaigns promoting research, advocacy, and support for the gluten-free community. Look for opportunities to donate or participate in virtual events. Some corporate partners, such as **Bob’s Red Mill** or **Schar**, may offer special promotions on certified gluten-free products or match donations to relevant charities. We will update this page with confirmed live events and donation drives as November approaches.

History of Gluten-Free Diet Awareness Month

The Gluten-Free Diet Awareness Month was founded by the National Foundation for Celiac Awareness in order to increase support for those with celiac disease and gluten intolerance. However, gluten intolerance has existed since time immemorial. Celiac was identified and named by a Greek physician known as Aretaeus of Cappadocia. He named celiac disease, ‘koiliakos’, derived from the Greek word for ‘abdomen’. In the 19th century, Doctor Matthew Baillie further published his observations on celiac disease. He spoke of it as a “chronic diarrheal disorder causing malnutrition and characterized by a gas-distended abdomen.” The doctor also observed that rice was less harmful as compared to the starch products.

More research on gluten intolerance and illnesses caused by it was conducted by Donald D. Kasarda. He saw himself as a gluten protein chemist and is responsible for publishing several pieces of research that helped people who suffered from celiac disease. His aim was to discover what could or could not be consumed by those with the disease. However, the most informative research on gluten products was provided by a Dutch pediatrician named Willem-Karel Dicke. In the late 1930s, he observed that his patients with celiac disease improved when they did not eat products containing wheat. Furthermore, Dicke and a few of his colleagues proceeded with feeding experiments in the 1940s to figure out if wheat was the specific starch that caused problems for people with celiac disease. The conclusion presented was that wheat starch, corn flour, maize starch, rice flour, and peeled, boiled potatoes are harmless. On the other hand, wheat flour, rye flour, and oats are harmful.