Since celiac disease is triggered by gluten exposure, it is essential to eliminate gluten from the diet. This rules out any foods that contain wheat, barley, rye, triticale (a cross between wheat and rye), kamut, or farro; this includes semolina, couscous, most cereals, pasta, beers, breads, crackers, wraps, and baked goods. People with celiac disease also need to be careful to avoid hidden exposure to gluten, which can occur with processed foods. For example, processed foods based on corn or rice (neither of which contain gluten) could contain trace amounts of contaminating gluten if they were produced in factories that also make wheat products.