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Celiac disease is an inherited disease. In this case, the protein found in the wheat, barley, rye, and oats (α-gliadin - the alcohol-soluble component of gluten) damages the small intestinal mucosa of the body. As a result of the damage, absorption is impaired. The only way to treat it is through diet, so it is imperative to completely avoid the gluten-containing products. These must be replaced by gluten-free products. The primary purpose of the manuscript is to formulate dietary recommendations for patients with celiac disease. In addition, dishes are prepared and presented that can be an active part of the diet (fried chicken with potato garnish; fruit smoothie with coconut drink; chicken with mixed vegetable salad; fried eggs with fried vegetables and extruded gluten-free cornbread). These foods can be used effectively as part of a gluten-free diet. We hope to provide useful information for the scientific community. In addition, we can contribute to the protection of their health.

Dietary Therapy for Celiac Disease: Suggestions for the Practical Application of the Diet Offered by Gastronomy