Ingestion of gluten, a storage protein of wheat, barley and rye grains, in genetically predisposed individuals activates the immune response and thereby damages the mucosa of the small intestine causing celiac disease. Damaged mucosa leads to inadequate nutrient absorption resulting in anemia, osteopenia, and ultimately osteoporosis. Processed gluten-free food is caloric and has a high glycemic index. In addition, it is rich in saturated fatty acids. Therefore, it is believed that these foods increase the risk of developing metabolic syndrome and cardiovascular disease, but further research is needed on this topic. Pseudocereals and pure oats, due to their high fiber content, which have a protective effect on the cardiovascular system, are considered to be one of the leading foods in a gluten-free diet. Also, gluten-free foods can cause deficiency of certain micronutrients (B vitamins, iron, calcium, vitamin D, zinc) which is why it is necessary to provide a variety of foods that can replace them. Despite its drawbacks, a lifelong gluten-free diet is a necessary and only appropriate treatment. It leads to regression of symptoms and recovery of the intestinal mucosa, and thus the absorption of fundamental nutrients. It is necessary to regularly monitor patient in order to detect a deficiency of certain nutrients in a timely manner and to prevent the development of the disease. Cause of this, the nutritionist must be an indispensable part of the celiac disease treatment team.