The gluten-free diet has evolved from a strictly medical therapy for celiac disease to a widespread nutritional trend. While gluten avoidance remains the only effective treatment for celiac disease and non-celiac gluten sensitivity, its adoption has increased among individuals without diagnosed gluten-related disorders. This expansion has driven significant innovation in food technology, aiming to replace the structural and functional properties of gluten through alternative flours, hydrocolloids, and protein sources. However, nutritional imbalances in gluten-free products, including lower fiber and micronutrient content, remain a concern. Overall, the current gluten-free trend reflects the intersection of clinical necessity, technological development, and consumer-driven health perceptions.