Wheat (including corn and rice) is one of the most important cereals in the world which dominates in human nutrition. Gluten is a name used for a whey protein mixture (gliadins and glutenins), secalin is a rye protein and barley protein is called hordein. All of them representing a complex compound of proteins called prolamins, which can provoke the damage of the intestinal mucosa, thus inducing an immune response. A term „gluten intolerance“ is related to three types of disorders: celiac disease, wheat allergy and non-celiac gluten sensitivity. Celiac disease is an autoimmune enteropathy that affects small intestine mucosa, in people with genetic predisposition. Wheat allergy is an IgE mediated allergic reaction with symptoms that vary from urticaria to anaphylactic reaction. Non-celiac gluten sensitivity includes different nonspecific gastrointestinal symptoms whose etiology has not yet been explained. Gluten-free diet includes avoiding grains and other gluten-containing products, consuming natural gluten-free foods , as well as using industrial gluten-free products. The gluten-free diet is also a popular way of eating for individuals with an aim to remain healthy, good- looking and full of energy; although there is not enough evidence to confirm those theories. A proper combination of gluten-free foods provides a sufficient daily amount of macronutrients, vitamins and minerals without the need for additional supplements. The role of the nutrition experts is to educate their patients how to select and distinguish proper gluten-free foods and products, their nutritional value, as well as to teach them to read and to understand the food lables and the quality of selected foods. The gluten-free diet represents a restrictive form of eating which demands a wide knowledge of food groups and their combinations, as well as a high level of self-control in individuals, thus providing them a balanced nutrition.