A strict gluten-free diet is currently the only effective therapy that guarantees coeliacs 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 coeliac condition, 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 coeliacs. 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 coeliac diet even simpler, national coeliac associations have compiled handbooks (food lists) of “safe” commercial foods, and these publications are updated periodically.