Which food should be avoided by individuals adhering to a gluten-free diet?

Individuals following a gluten-free diet need to avoid foods containing gluten, a protein found in certain grains. Rye is one of those grains that contains gluten and can trigger adverse reactions in people with celiac disease or gluten sensitivity. This is why it is essential for individuals adhering to a gluten-free diet to avoid rye and any products made from it, such as rye bread and crackers.

In contrast, foods like rice, quinoa, and millet are naturally gluten-free. These grains can be safely consumed by those on a gluten-free diet, making them suitable alternatives to wheat, barley, and rye. Thus, the recommendation to avoid rye directly aligns with the goals of maintaining a gluten-free lifestyle.