If you suspect a gluten-related problem, choose tests by condition. For celiac disease: start with blood serology—tissue transglutaminase IgA plus total IgA (and deamidated gliadin peptide IgG if IgA deficient)—and confirm with a duodenal biopsy while still eating gluten. For wheat allergy: skin-prick testing and serum-specific IgE, sometimes followed by a supervised oral food challenge. Non‑celiac gluten sensitivity has no specific test.

To check if you're allergic to gluten: track symptoms and keep a food diary; don't start a gluten-free diet before testing. See your GP or allergist: they'll order celiac blood tests (tTG‑IgA) and possibly HLA typing; confirmation often requires an intestinal biopsy. For suspected wheat allergy, expect skin‑prick or specific IgE tests. Non‑celiac gluten sensitivity is diagnosed by excluding other causes.

Testing depends on the suspected condition. For celiac disease, doctors start with blood tests (total IgA and anti–tissue transglutaminase IgA, sometimes anti‑endomysial antibodies or HLA typing) and confirm positive results with a duodenal biopsy via endoscopy. Suspected wheat allergy is evaluated with skin‑prick tests or serum‑specific IgE. Avoid starting a gluten‑free diet before testing, as it can invalidate results.

The IgE test for gluten (wheat) allergy measures specific IgE antibodies in blood or via skin prick to detect immediate allergic sensitization to wheat/gluten proteins. It diagnoses IgE‑mediated allergy, not celiac disease. A positive result suggests sensitization but must match clinical history; a negative result doesn’t fully exclude allergy. Oral food challenge is often needed for definitive diagnosis; antibody levels don’t predict reaction severity.

To confirm gluten intolerance, see a clinician before changing your diet. For suspected coeliac disease, stay on gluten and get blood tests (tTG‑IgA plus total IgA) and, if positive, an intestinal biopsy. For wheat allergy, get IgE or skin‑prick testing. If tests are negative, non‑coeliac gluten sensitivity is diagnosed by symptom improvement on a supervised gluten‑free trial and recurrence on re‑challenge. Consult a dietitian.

A “gluten belly” typically shows as persistent bloating and visible abdominal distension—often a rounded, tight or firm midsection that worsens after eating gluten. It may be accompanied by gas, cramping, and changes in bowel habits (constipation or diarrhea). The size can fluctuate during the day and mimic pregnancy in severe cases. Persistent or worsening symptoms warrant medical evaluation.