**Core Concept**
Gluten hypersensitivity, also known as non-celiac gluten sensitivity (NCGS), is a condition characterized by symptoms such as abdominal pain, diarrhea, and fatigue after consuming gluten-containing foods. Gluten is a protein found in wheat, barley, and rye.

**Why the Correct Answer is Right**
Patients with gluten hypersensitivity can tolerate gluten-free alternatives made from rice, corn, and other gluten-free grains. These alternatives are often fortified with essential nutrients, such as iron, calcium, and vitamin D, to ensure adequate nutrition. The correct answer is a type of food that is naturally gluten-free or made from gluten-free ingredients.

**Why Each Wrong Option is Incorrect**
**Option A:** Wheat is a common source of gluten and is not suitable for patients with gluten hypersensitivity.
**Option B:** Barley is another grain that contains gluten, making it an incorrect choice for patients with gluten hypersensitivity.
**Option C:** Rye is a type of grain that contains gluten, which can trigger symptoms in patients with gluten hypersensitivity.

**Clinical Pearl / High-Yield Fact**
When managing patients with gluten hypersensitivity, it's essential to note that gluten-free diets can be low in essential nutrients, so regular monitoring and supplementation may be necessary.

**Correct Answer:** D. Rice