Gluten Intolerance Test

The proper gluten intolerance test tools must be used to accurately assess gluten sensitivity, whether in children or in adults. This is where a lot of people and doctors get confused.

Traditionally, gluten intolerance testing is only designed to diagnose celiac disease. Remember that gluten sensitivity is not a disease, but it contributes to the development of disease. Celiac disease is only one medical condition caused by gluten. Many people have other diseases caused by gluten sensitivity. If your doctor uses a gluten test to diagnose celiac disease on you and it comes back negative, it doesn’t mean that you don’t have gluten sensitivity. The intestinal biopsy and serum blood tests are examples of inaccurate medical tests for gluten sensitivity. A genetic sensitivity to gluten test offers the greatest degree of accuracy and when combined with a patient’s history and examination, identifying the need to go gluten free can be determined early and accurately. Gluten Free Society offers genetic testing and educational services about gluten such as how common gluten intolerance is.

Gluten-Free Diet is Not a Trend

Because going on a gluten-free diet takes a great deal of education and commitment, it is recommended that proper gluten sensitivity testing be performed to identify whether the diet is right for you. Remember going gluten-free is not a trendy diet; it is a permanent lifestyle that should be taken very seriously as even small amounts of gluten exposure can cause problems. To accurately diagnose gluten sensitivity, the right gluten intolerance test must be used.

Genetic testing is the gold standard for evaluating gluten sensitivity. Unfortunately, many doctors still use antiquated and inaccurate gluten sensitivity tests. Examples of these include:

  • Anti-gliadin antibodies – this is a blood test that measures for antibodies to one of the types of gluten found in wheat. It is not very comprehensive and often times gives false-negative results.
  • Anti-tissue transglutaminase – this test is only specific for celiac disease and also has a tendency to come back falsely negative.
  • Intestinal Biopsy – this test is also only specific for celiac disease and comes back with a lot of false negatives.

Genetic testing is available here.

Am I Gluten Intolerant?

Some people feel so much better after going gluten free, that they forgo any gluten intolerance test and just stick to the diet. Some people need a black and white answer – Am I gluten sensitive or not? Without a solid answer from a gluten intolerance test, they have trouble justifying the diet and usually cheat on a frequent basis.

The problem with cheating is that gluten can cause damage to the body in very small amounts (20 ppm). The best way to get this black and white answer is to have a gluten intolerance test performed. If you cannot afford to have genetic gluten sensitivity testing performed, take our quick at-home self gluten intolerance test below that you can use to help determine whether or not you are gluten sensitive with our symptoms checklist.

Take The Online Gluten Intolerance Test




Gluten Sensitivity Intolerance Self Test


44 thoughts on “Gluten Intolerance Test

  1. igH says:

    thanks for the article 🙂

    “Zein is a class of prolamine protein found in maize.” –

    which has also been found to have ‘significantly enhanced membrane-binding’ properties…

    “Maize is used as an alternative to wheat to elaborate foodstuffs for celiac patients in a gluten-free diet. However, some maize prolamins (zeins) contain amino acid sequences that resemble the wheat gluten immunodominant peptides and their integrity after gastrointestinal proteolysis is unknown. In this study, the celiac IgA-immunoreactivity to zeins from raw or nixtamalized grains, before and after peptic/tryptic digestion was evaluated and their possible immunogenicity was investigated by in silico methods. IgA from some celiac patients with HLA-DQ2 or DQ8 haplotypes recognized two alpha-zeins even after peptic/tryptic proteolysis. However, digestion affected zeins after denaturation, reduction, and alkylation, used for identification of prolamins as alpha-zein A20 and A30 by MS/MS sequencing. An in silico analysis indicated that other zeins contain similar sequences, or sequences that may bind even better to the HLA-DQ2/DQ8 molecules compared to the already identified ones. Results concur to indicate that relative abundance of these zeins, along with factors affecting their resistance to proteolysis, may be of paramount clinical relevance, and the use of maize in the formulation and preparation of gluten-free foods must be reevaluated in some cases of celiac disease.” –

  2. igH says:

    “Common dietary staples such as cereal grains and legumes contain glycoproteins called lectins which have potent antinutritional properties (Table 1) which influence the structure and function of both enterocytes and lymphocytes (Liener, 1986; Pusztai, 1993). Wheat-germ agglutinin derived from dietary wheat products is heat stable and resistant to digestive proteolytic breakdown in both rats (Pusztai et al. 1993a) and human subjects (Brady et al. 1978) and has been recovered intact and biologically active in human faeces (Brady et al. 1978). Wheat-germ agglutinin and lectins in general bind surface glycans on gut brush-border epithelial cells causing damage to the base of the villi which includes disarrangement of the cytoskeleton, increased endocytosis and shortening of the microvilli (Liener, 1986; Sjolander et al. 1986; Pusztai, 1993). The structural changes induced by wheat-germ agglutinin on intestinal epithelial cells elicit functional changes including increased permeability (Sjolander et al. 1984) which may facilitate the passage of undegraded dietary antigens into systemic circulation (Pusztai, 1993).”

    “Legume and cereal lectins alter the microflora of the gut (Liener, 1986; Banwell et al. 1988; Pusztai et al. 1993b), causing both inflammation (Wilson et al. 1980; Liener, 1986; Pusztai et al. 1993b) and increased intestinal permeability (Greer et al. 1985)”

    “Maize, like wheat, can alter intestinal epithelial structure and function (Mehta et al. 1972). The biological activities of cereal lectins are similar because they are closely related to one another both structurally and immunologically (Peumans & Cammue, 1986).”

    pdf @

  3. Betsy Fox says:

    This is valuable information! I once tried some pills to help my digestive problems that were called Lectin Defense, or something like that, pushed by a doctor online. Instead of telling people what causes the problem, he sells pills to reduce the symptoms so you can “eat the foods you love.” I am tired of such rubbish and false claims from so-called doctors who claim to “have your best interests at heart.” So I appreciate the truth you share with us, but it amazes me that this information was known as long ago as the 1980s, yet doctors, dermatologists, internal medicine specialists, dieticians, etc., etc., don’t know it or don’t share it…So thank you for this information that has finally helped me resolve my digestive issues after 23 years of struggling to heal myself! All the best to you and all in the Glutenology Society! Betsy Fox

  4. Ron Hicken says:

    Was just wondering if a person is gluten sensitive to grains and cannot digest them well at all is there a good chance that beans will be the same. Are beans totally gluten free? Are there proteins found in beans that can also cause gut damage or leaky gut? Would love to have your thoughts on this.

    • Ann says:

      Beans are gluten free. If you are sensitive to them it is probably because you have IBS, gluten intolerance (celiac disease) and IBS often go together. Beans contain high fodmaps and they cause stomach issues for people who have IBS or gluten intolerance, best to go on a low fodmap diet and go gluten free! I get sick when I eat high fodmaps or gluten. Hope this helps.

  5. louise enderlin says:

    I would like to know if you can tell me why my hair is falling out! I am just now starting to turn gray. I am on a gluten free diet now for 7 years and having digestive issues. I did see a blood doctor here to read my blood cells and found out that I have more problems that meets my eyes. Please let me know
    thank you so much
    Louise enderlin

    • Amanda Evans says:

      Canned beans are a case by case basis.A lot of them are seasoned with gluten foods. My walmart brand beans now all states that they may be processed in a location where other wheat and flour products may have been made. This is a way to cut costs making items in the same areas only requires one facility vs seperate.

  6. Pingback: 10 Signs You’re Gluten Intolerant

  7. sarang says:

    Oh!*&%$,I have gluten intolerance and i felt so invigorating when i eliminated gluten containing foods.I am gonna miss subway sandwiches:(

  8. Christi says:

    I have tested positived for demediated giladin antibodies on several occasions. My allergist says Im not Celiac. However after some research, I am finding that the test in question is a newer test used to determine if someone is Celiac or not. I have joint pain, headaches, a skinradh n more when I eat gluten. Thoughts?

  9. Becky Barker says:

    After eating wheat bread I feel like I’m giving birth.. The pain is so intense.. I’ve eat bread all my life (I’m 62) I lay in a fetal position until it subsides.. I’m I glucose intolerant??

    • Okeedok says:

      The obvious IF u do not feel well after eating specific food items DONT eat them. That’s it. You don’t need anyone to tell u why or what caused it.

  10. Carolyn Hamilton says:

    I’m fighting lyme disease and diet is a huge part of recovery.
    I get confused about gluten.
    I have been a vegan before I was bit by a lyme infected tick. I did the food sensitivity by elimination when I was 1st bit. I don’t remember anything different with wheat removal and I grew up eating gluten or breads and pastas I never gained weight or had belly bloat – I do know that lyme is attracted to carbs and sugar, so we with lyme must eliminate those foods gluten intolerance or not.
    The only thing that would have me cured up on my bed in pain after eating was Avacados, my dad is allergic to them and when I turned 14 I could no longer eat an avocado with out tremendous pain. I never understood what was causing the pain then I figured it out on my own by noticing that it only happened after eating Avacados.

    So what exactly is the list of gluten foods, and how can I find that along with a complete list of carbohydrate foods ?
    Can I still eat a corn tortilla? Rice ?
    Thank you for any advice you can share with me.

  11. says:

    Hi I’ve had migraines when I eat gluten I even get canker sores, constipation but I have a high pain tolerance so I can’t even tell if I am constipated till I actually eat fruit or lettuce or something, but I mostly feel it in my head area with my sinuses and migraines I’ve actually started trying to cut out gluten I don’t like going to the doctors when I could just not eat that stuff. Do i even need to go to the doctor? I even tried cutting out the junk food and gluten but still feel constipated

  12. Lyne says:

    When consulting the Table of Elements, it is discovered that Bromine and Fluoride are stronger than Iodine on the table of elements. Bromine is the main ingredient used to preserve wheat, Fluoride is in most tap water and Iodine controls the thyroid. Because Bromine and Fluoride are heavier elements than Iodine, they displace or overpower your Iodine levels, causing thyroid dysfunction and symptoms associated with it. I was diagnosed with Fibromyalgia, Neuritis, Inflammatory Bowel Disease and Thyroid dysfunction. I have also had migraines all my life. Once I went gluten fee, all my symptoms began to melt away. It took about three weeks to start feeling better. I figured it wouldn’t hurt to try since the Dr. couldn’t seem to find a way to make me feel better. I’m sure glad I did because I feel better than I have for many, many years.

  13. Mrs Susan Dunk says:

    Hi Dr Osbourne. I have been extremely ill with hypothyroidism and adrenaline insufficiency. I baffled endocrinologists
    I did not respond to the medications at all.l had to retire from work. I have been listening to you for some time now. I am grain free dairy free and egg free. They seem to be the foods causing me problems.At a recent hospital appointment my doctor commented how well l looked. I am now on less than half the medication l was taking. I told my doctor l had you to thank for my recovery. It’s been a long journey.l also treated myself for a bad yeast overgrowth. I’m in Scotland. Although doctors have provided me with hormones that’s it.l have seen two private doctors as well. I have had to go it alone which is a lonely place when your ill. I have not been able to find a doctor who understands the root causes of the illnesses. Once again thank you. I now have my life back. My hair has grow back.lm losing weight. I enjoy walking my dog and being outdoors. I’m 59 years of age.

  14. Shannon Johnson says:

    There is another symptom that is not on the chart that a friend of mine and myself have experienced from a gluten sensitivity. I struggled for at least 2 years with inner ear itch. When I recently saw a specialist she said I have eczema in my inner ear canal. Seeing as I have no eczema anywhere else I thought this was odd. When I spoke to a friend of mine about it she told me the exact same thing happened to her. She told me she went gluten free and it made a huge difference. When I went gluten free I noticed right away the itching went away. As soon as I cheat the itching comes back. At my 3 month check with the ear specialist she was shocked at the difference in my ear canals since the last time she had seen me with a double bacterial infection from the shedding of the skin. She said they looked so good that she wouldn’t need to see me back for another 6 months.

    • Sharon says:

      I am type 2 diabetes and crave carbs … so bloated I look pregnant. Not loss of weight or gain of weight …just bloated

  15. janine says:

    By my own doctor’s admission, ‘gluten’ issues are a gray area with not much known about the condition. He also states that gluten (or any other) ‘sensitivity’ is not the same as ‘allergy’ or ‘intolerance’ since they have varying symptoms yet are not synonymous one to the other. For myself, I listen to my own body and make choices as non-intrusive as possible.

  16. Katie says:

    I have been gray for a decade. My hair did thin some as I aged, but over a year ago my hair started to NOT grow back in a patchy way. Not fall out, just not come back. The scalp will be vary in regards to redness and little red dots. No itching or burning or crustiness. They did a scalp biopsy that said it was most likely a chronic reaction of an undetermined cause that I would have to live with. Then they did a patch test of 80 possible allergens that would present as a contact dermatitis. 2 fragrances tested positive. As I have replaced my favorite products with truly unscented fragrance free ones, I think it has stopped getting worse, but it is not going away. Would this be a gluten issue? When I was 6 or 7 I did test allergic to grains. I am 70 now. I eat a lot of cheese and drink about a gallon of milk a week. I actually decreased my gluten intake when I got diagnosed with diabetes

    • Laura says:

      Watch Dr. Osborne’s talk on dairy and it’s casein protein that mimics gluten. You probably also need to give up all dairy products. That may help your skin and scalp.

    • Gerda Sahamies says:

      Of course you should give up gluten. People who are lactose intolerant can sometimes have dairy with more fat. There is A2 milk if you can get it. Even better A2 raw milk. You should only have a glass or two a day, no more.

  17. Ingrid says:

    Thank you for your educational webinars which have helped me to understand my health issues and how to address them successfully

  18. Consiglia De Leone says:

    87yr old, type 2 diabetic for 35 yrs, on insulin for last 3 yrs. I have been breaking out with hive like itchy (very) welts every day for the past month. No other symptoms Suggestions for help (gluten sensitivity.?) thank you

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