Gluten is a protein found in many grains, including wheat, barley and rye. For some people, the protein triggers an immune response that makes them sick.

People with celiac disease develop inflammation and damage in their intestinal tracts and other parts of the body when they eat foods containing gluten, according to Harvard Medical School. A gluten-free diet is necessary to eliminate the inflammation, as well as the symptoms.

Grocery stores and restaurants now offer gluten-free options that rival conventional foods in taste and quality. In years past, it was much harder to maintain a gluten-free diet.

There are people described as being “gluten-sensitive.” Their tests for celiac disease are negative (normal), yet they have symptoms — such as bloating, diarrhea or crampy abdominal pain whenever they eat foods that contain gluten. One cause is wheat allergy, a disorder that can be diagnosed by skin testing.

Symptoms of celiac disease or gluten sensitivity include:
■ Diarrhea
■ Abdominal pain
■ Weight loss and poor appetite
■ Bloating or feeling full
■ An itchy rash
■ Growth delay (in children)

If you have symptoms that might be related to gluten, or if you have significant and unexplained symptoms, talk to your doctor. There are reliable tests to diagnose celiac disease. These include blood tests that detect certain antibodies, genetic tests and intestinal biopsies.

The results can help you understand which, if any foods, you should avoid. You may learn that you can eat anything you like. Or, you may learn that it’s lactose (the sugar in milk), not gluten, that’s causing you trouble. Or, you may have another common condition that’s unrelated to gluten, such as Crohn’s disease, an ulcer or irritable bowel syndrome.

This gluten-free casserole can be made with either all zucchini or summer squash. It uses rice, a gluten-free grain, as its main ingredient.
Since the zucchini and squash season is about over, this recipe also is a good way to use up any of those vegetables in your garden.

Use leftover cooked brown rice or make a fresh batch for this recipe. You can also find already cooked brown rice in the freezer section by the vegetables or in shelf-stable pouches in the rice aisle.

GLUTEN-FREE SQUASH CASSEROLE

Ingredients
1/2 cup diced onion
1 tablespoon fresh thyme leaves, chopped
1 cup cooked brown rice
1 tablespoon extra-virgin olive oil
1 plum (Roma) tomato, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 cup gluten-free shredded Italian cheese blend (2 oz.)

Directions
■ Heat oven to 400 degrees. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
■ In a small bowl, stir together onion, half of the thyme leaves, ice, oil, tomato, 1/4 teaspoon of the salt and the pepper. Spoon mixture into casserole; spread evenly. Alternately layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining 1/4 teaspoon salt.
■ Cover the dish with aluminum foil; bake for 20 minutes. Take the casserole out of the oven and sprinkle it with cheese. Bake uncovered 10 to 12 minutes longer or until the cheese is melted and is starting to turn golden brown. Let it cool 10 minutes before serving.

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