Gluten is the protein part of wheat, rye, barley, and other related grains that some people cannot tolerate when it comes in contact with the small intestine.
This condition, known as celiac disease (sometimes called non-tropical sprue or gluten sensitive enteropathy), is of concern to Vanderbilt Campus Dining. We strive to provide foods for all dietary concerns. Please visit our menu page to see what items can be made GF. MENU