When did people start being gluten-free? Unpacking the History of this Modern Diet

October 2, 2025 •

4 min read

The gluten-free diet, a necessity for many with celiac disease, first emerged as a medical treatment in the 1940s, a pivotal moment identified by a Dutch pediatrician during a famine. The reasons people start being gluten-free have evolved considerably since this initial discovery.

Quick Summary

The gluten-free diet evolved from ancient observations to a mid-20th century medical treatment, and finally gained mainstream popularity in the 21st century. Improved diagnostics, product availability, and increased awareness of gluten sensitivities transformed it from a niche therapy into a widespread dietary choice.

Key Points

1940s Medical Discovery: Dr. Willem Dicke first linked wheat to celiac disease during World War II, marking the beginning of the gluten-free diet as a formal medical treatment.
Ancient Roots: The condition of celiac disease was first described by the Greek physician Aretaeus of Cappadocia in the 1st century AD.
21st Century Popularization: The gluten-free diet became a mainstream trend around 2010, spurred by increased awareness, product availability, and celebrity influence.
Necessity vs. Choice: The diet is a medical necessity for those with celiac disease, but is also followed for non-celiac gluten sensitivity and as a general health choice.
Technological Advances: Improved diagnostics, like blood tests and biopsies, helped increase the number of celiac disease diagnoses from the late 20th century onwards.

Ancient Observations and Early Theories

While the gluten-free diet as we know it is a 20th-century development, the condition it treats—celiac disease—has been described for centuries. In the 1st century AD, Greek physician Aretaeus of Cappadocia provided one of the earliest accounts of a celiac-like condition, describing patients with chronic diarrhea and poor digestion. He even gave it the name koiliakos, from the Greek word for 'abdomen'. While he did not link the condition to diet, his work laid the groundwork for future medical inquiry.

It wasn't until 1888 that London physician Samuel Gee gave the first modern description of the condition and hypothesized that dietary changes could offer a cure. Despite this, treatments remained largely ineffective and many patients, particularly children, died from the condition for decades. The understanding of celiac disease and its triggers was still in its infancy.

The Discovery that Paved the Way

The most significant breakthrough for the gluten-free diet came during World War II, thanks to Dutch pediatrician Dr. Willem Karel Dicke. During the devastating Dutch Famine of 1944–1945, wheat and bread were in short supply. Dicke observed a dramatic decrease in the mortality rate of his young celiac patients during the famine, from 30% to zero. When wheat supplies returned after the war, so did the children's symptoms and the high mortality rates. This crucial, albeit tragic, natural experiment led Dicke to hypothesize that wheat protein was the key dietary trigger. He published his observations in 1941, and in 1952, a British medical team confirmed his findings, identifying gluten as the specific culprit. This was the definitive point when people started being gluten-free as a modern medical treatment, though the practice was initially limited and difficult due to the lack of specialized products.

The Rise of Mainstream Awareness

For many years, following a strict gluten-free diet remained a challenge. The market for gluten-free products was virtually nonexistent, and patients and their families were left to improvise with naturally gluten-free flours like corn and potato. However, several factors in the late 20th and early 21st centuries fueled its transformation from a niche medical treatment to a mainstream dietary trend:

Improved Diagnosis: The development of better diagnostic tools, such as oral biopsies and blood tests for antibodies, made it possible to identify celiac disease more accurately.
Increased Product Availability: Starting with pioneering brands like Dr. Schär in the 1980s, the gluten-free food market exploded in the 2000s, with a surge in sales and product variety.
Growing Awareness of Gluten Sensitivity: The concept of non-celiac gluten sensitivity (NCGS) emerged in the 1970s, and its awareness grew significantly in the 21st century. This led more people without a celiac diagnosis to explore the diet.
Lifestyle and Celebrity Influence: Celebrities, influencers, and popular media began promoting the diet for various purported benefits, including weight loss and improved energy, further boosting its popularity among the general population.

Celiac Disease, Gluten Sensitivity, and the Gluten-Free Diet

Understanding the differences between gluten-related disorders is crucial for comprehending the diet's various applications. While a gluten-free diet is a medical necessity for those with celiac disease, it is a choice for those with NCGS or simply a lifestyle preference.

Comparing Gluten-Related Disorders


Feature	Celiac Disease	Non-Celiac Gluten Sensitivity (NCGS)	Wheat Allergy
Mechanism	Autoimmune disease where gluten ingestion triggers an immune attack on the small intestine.	Symptoms triggered by gluten consumption, but without the autoimmune response or intestinal damage seen in celiac disease.	An allergic reaction to proteins in wheat, typically causing symptoms like hives, breathing problems, or anaphylaxis.
Diagnostic Method	Serology (blood tests) followed by a small bowel biopsy.	Diagnosis by exclusion; symptoms improve on a gluten-free diet after celiac disease and wheat allergy are ruled out.	Skin prick test or blood test for IgE antibodies specific to wheat.
Required Diet	Strict, lifelong gluten-free diet is mandatory for health and intestinal healing.	Strict gluten elimination is a choice based on symptom management.	Wheat elimination is necessary; other gluten-containing grains may be tolerated.

Conclusion: A Long Journey from Medical Necessity to Mainstream Trend

The history of the gluten-free diet is a journey from ancient medical mysteries to modern nutritional science. While its origins lie in the careful observations of a mid-20th-century pediatrician who used it as a life-saving treatment for celiac disease, its modern form has been shaped by a broader understanding of various gluten-related disorders and by mainstream cultural trends. Today, the diet is followed for a range of medical and lifestyle reasons, a stark contrast to the decades when it was a difficult, nearly impossible, treatment option. The continued growth of the gluten-free food market and increasing awareness have cemented its place in contemporary dietary culture.

Further information can be found on the National Institutes of Health website, which offers detailed research on Celiac Disease and gluten-related disorders.

Understanding the Gluten-Free Trend

Discovery of Wheat Trigger: The key discovery that linked wheat to celiac disease was made in the 1940s by Dutch pediatrician Dr. Willem Dicke.
Modern Mainstream Rise: The gluten-free diet gained significant mainstream awareness and popularity in the early 2000s, driven by increased awareness, celebrity endorsements, and a wider product market.
Ancient Recognition: Though the treatment is modern, the condition itself was first described by the Greek physician Aretaeus of Cappadocia in the 1st century AD.
Medical Necessity vs. Lifestyle: For people with celiac disease, the diet is a critical, lifelong medical requirement, while others adopt it for various health or lifestyle reasons.
Improved Diagnostics: Better diagnostic tools in the late 20th century allowed for a more accurate identification of celiac disease, increasing the number of diagnosed individuals.

Frequently Asked Questions

No, celiac disease is not a new invention. It has been described in medical literature for centuries, with the first recorded description dating back to the 1st century AD by Greek physician Aretaeus of Cappadocia.

Specialized gluten-free products began to appear in the late 20th century, with significant market expansion occurring in the early 2000s. Before this, people with celiac disease had very limited options and often had to make their own food.

Celiac disease is an autoimmune disorder where gluten causes damage to the small intestine, requiring a lifelong gluten-free diet. Non-celiac gluten sensitivity (NCGS) involves similar symptoms but without the autoimmune response or intestinal damage, with diagnosis made by excluding other conditions.

The diet's popularity surged in the 21st century due to increased diagnoses of celiac disease, the recognition of non-celiac gluten sensitivity, a wider availability of specialty food products, and promotion by celebrities and influencers.

For those without a gluten-related disorder, a gluten-free diet is not inherently healthier and can potentially lead to nutritional deficiencies if not properly managed. Consultation with a healthcare provider is recommended before starting.

During the Dutch Famine of World War II, a Dutch pediatrician noticed that children with celiac disease improved significantly when wheat was scarce. This observation directly led to the discovery that wheat protein, specifically gluten, was the trigger for the disease.

No, only individuals with celiac disease require a strict, lifelong gluten-free diet. Those with non-celiac gluten sensitivity may manage their symptoms by reducing or eliminating gluten based on their personal tolerance and healthcare advice.