Celiac disease or gluten enteropathy is a chronic autoimmune disease characterized by atrophic intestinal sores in genetically predisposed people when ingesting gluten or similar proteins. Affects both sexes and all age groups and global prevalence is estimated at 1.4%. The clinical image of celiac disease is very diverse, making it difficult to diagnose. Diagnostically, celiac disease can be typical, atypical, silent and latent celiac disease, but additionally, allergy to flour and non-celiac hypersensitivity to gluten should be considered. Regardless of the type of celiac disease presented, the only proven therapy is a lifelong gluten-free diet. The dose of gluten a person can tolerate varies significantly; from 10 to 100 mg. Still, daily intake of gluten up to 10 mg/day is considered absolutely safe even for the most susceptible people. However, gluten-free diet often does not meet the needs for minerals, vitamins or dietary fibers. Therefore, a variety of gluten-free functional products are developed to overcome these deficiencies. Functional products for coeliac patients first of all must safe, and acceptable in organoleptic characteristics and price. Special interest for the production of these products is on gluten-free cereals, pseudo-cereals, legumes, bulbous wafers, and some technological processes have also been shown to be useful. The aim of this paper is to provide insight in all of celiac disease, from treatment to functional products for celiac patients.