Gluten is a protein found in grains such as wheat, barley and rye. Oats are naturally gluten-free but may be cross-contaminated unless labelled as gluten-free.
Current research shows that the timing of gluten introduction does not prevent celiac disease. Instead, experts recommend introducing gluten in a gradual and balanced way as part of normal complementary feeding.
Introducing gluten
When your baby is ready for solid foods (around 6 months of age), you can introduce gluten-containing foods just like other foods.
- Start with small amounts
- Offer gluten-containing foods regularly
- Increase quantities gradually over time
Examples include:
- small pieces of soft bread
- infant cereals containing wheat
- small spoonfuls of porridge
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Why a gradual introduction matters
A gradual introduction allows your baby to:
- get used to new textures and tastes
- adapt to digesting new foods
- develop a varied diet over time
There is no benefit to delaying gluten introduction, but very large amounts early on are also not recommended.
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