A strict gluten-free diet is currently the only effective therapy that guarantees celiacs a perfect state of digestive health, characterised by the disappearance of clinical symptoms, a normalisation of test results, and a restoration of the normal structure of the intestinal mucous membrane (mucosa). In the treatment of the celiac disease, all foods containing wheat derivatives, including lesser-known varieties, must be banned from the diet. It is crucial to keep in mind that even small quantities of gluten can cause damage. Careful attention must be paid to the ingredients of common foods on the market, since traces of gluten may be present in various products. The dietary therapy is facilitated by the availability of a vast range of products (including bread, pasta, biscuits, pizza dough and baking flour) suitable for celiacs. For ease of identification, these products bear the symbol of a stalk of grain that has been crossed out, a mark that guarantees the absence of gluten. In order to make the management of the celiac diet even simpler, national celiac associations have compiled handbooks (food lists) of “safe” commercial foods, and these publications are updated periodically.