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Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadin is the soluble aspect of gluten, while glutenin is insoluble. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Diagnosis of this disease has recently been increasing. Celiac disease is a disorder in which the body becomes intolerant to gliadin, which is a component of gluten. One of the problems with this disease is that it can go unrecognized for a long time, in which it can cause severe damage to the body’s digestive system and cause many more problems such as lactose intolerance. Both IgA and IgG anti-gliadin antibodies (AGA) are detected in sera of patients with gluten sensitive enteropathy (celiac disease). IgG anti-gliadin antibodies are more sensitive but are less specific markers for disease compared with IgA class antibodies.