First of all, this book presents a large number of recipes. The composition and useful properties of grain products are also considered. Special attention is paid to the intolerance of certain types of grain associated with their gluten content, which leads to the development of such a disease as celiac disease. Particular emphasis is placed on the principles of nutrition for gluten enteropathy, foods that clearly and covertly contain gluten are presented. The composition of the aglutenic diet is justified. A set of products recommended and not recommended for inclusion in the agluten diet, as well as approximate options for its menu, are given.