Summary: In recent years more and more patients have been complaining about digestive problems after ingesting wheat flour products. Clinically, this manifests itself as abdominal pain, intermittent diarrhea, episodes of vomiting, nausea, headaches and fatigue. These nonspecific symptoms may be characterized by both autoimmune celiac disease, IgE-mediated food allergy and non-deleterious gluten intolerance. The paper presents the main allergens of wheat flour and the characteristics of the most important gluten-dependent diseases along with differentiation. The aspect of the current popularity of gluten-free diets is also taken into account among the healthy part of the population.