If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
If you’ve spent any time on social media lately, you’ve probably seen headlines warning about ultra-processed foods or questioning whether certain “added fibre” products are actually good for you. It’s enough to leave anyone confused—especially if you’re following a gluten-free diet and already navigating food choices carefully.
On 19th May, Glutafin hosted an informative webinar for the coeliac community and people following a gluten-free diet, covering these important topics. The webinar was introduced by popular gluten-free content creator Morgan Moore, with presentations provided by Nick Trott RD (Gastroenterology Specialist Dietitian at the Royal Hallamshire Hospital, Sheffield) and Katie Kennedy RD (Company Dietitian for Glutafin).
If you missed the session, read on for a summary of all the conversation. You can also watch again by following the link at the end of this article.
Fibre is a type of carbohydrate found naturally in plant foods like fruits, vegetables, beans, nuts, seeds and grains. Unlike other carbohydrates, it isn’t fully digested. Instead, it moves through your digestive system, supporting everything from gut health to heart health along the way.
There are two main types:
· Soluble fibre, found in foods like oats, fruit and pulses, forms a soft gel that helps regulate blood sugar and cholesterol
· Insoluble fibre, found in seeds, nuts and vegetable skins, adds bulk to stools and supports digestion
Both are essential—and most people in the UK, including those following a gluten-free diet, aren’t getting enough.
Fibre isn’t just about “keeping you regular.” It plays several important roles in your health:
🟠Supports digestion by softening stools and preventing constipation
🟠Helps you feel fuller for longer, supporting appetite and weight management
🟠Supports heart health by helping to lower cholesterol
🟠Feeds beneficial gut bacteria, improving gut health
🟠Helps control blood sugar levels and reduce spikes after meals
In fact, increasing fibre intake by just 7g per day is linked to lower risks of bowel cancer, heart disease, stroke and type 2 diabetes.
The good news? Increasing your fibre intake whilst following a gluten-free, doesn’t need to be complicated.
Simple Ways to Increase Fibre Intake
🟠Add beans, lentils or chickpeas to soups, stews and salads
🟠Snack on nuts, berries or popcorn
🟠Choose gluten-free wholegrains like quinoa, brown rice or buckwheat
🟠Keep skins on fruits and vegetables where possible
🟠Include a variety of plant foods each week
🟠Choose high-fibre fresh or long-life gluten-free bread options, including Glutafin Fresh breads
Just remember: increase fibre gradually and drink plenty of fluids to avoid bloating or discomfort.
The second part of our webinar, presented by Coeliac-specialist Dietitian Nick Trott, focussed on ‘Ultra-processed Foods’ and explored whether people following a gluten-free diet need to be concerned about consuming these foods.
Ultra-processed foods (UPFs) have become a hot topic—but the reality is more nuanced than the headlines suggest.
The NOVA system classifies foods based on how processed they are, with UPFs sitting at the most processed end of the scale. These include foods that contain ingredients not typically used in home cooking.
Here’s where the “fake news” begins:
Not all ultra-processed foods are created equal.
Many studies linking UPFs to poorer health also look at foods high in sugar, salt and saturated fat. This makes it difficult to say whether the processing itself is the problem—or the nutritional quality of the food.
For people with coeliac disease or gluten intolerance, the conversation around UPFs can feel frustrating.
Many gluten-free staples—such as breads, cereals and convenience products—are classified as ultra-processed. But they’re also essential for maintaining a strict gluten-free diet and supporting health.
Avoiding them altogether isn’t practical—or necessary.
What matters most is:
🟠The overall nutritional quality of your diet
🟠Whether your choices meet your individual health needs
🟠Ensuring you get enough key nutrients like fibre
For example, a gluten-free bread that’s fortified with fibre and nutrients may be a fantastic addition to your diet, even if it falls into the UPF category.
Nutrition isn’t about labels or social media trends – it’s about balance.
🟠Fibre remains a vital part of a healthy gluten-free diet
🟠Most people would benefit from increasing their fibre intake
🟠Ultra-processed foods are a broad category not all are “bad”
🟠Your individual needs always come first
our individual needs always come first
Instead of focusing on what to cut out, try focusing on what to add in especially fibre-rich foods that support your gut, heart and overall health.
Because when it comes to nutrition, the truth is rarely as simple as the headlines.
All live attendees of the Glutafin webinar were provided with a free loaf of Glutafin Fresh Bread.
Click here to watch the full webinar
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
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