Coeliac disease is a genetically determined chronic inflammatory bowel disease. The only effective treatment is a strict gluten-free diet. There is an extensive supply of gluten-free foods on the market. We selected some gluten-free and comparable regular foods from the group of bakery and fine bakery products and evaluated them with regard to the proper labelling, ingredients and nutritional value. All gluten-free foods were properly labelled and contain more additives and other ingredients compared to regular foods. There are differences in nutritional value between gluten-free and comparable regular foods. Gluten-free foods are lower in important nutrients, like proteins, but relatively higher in saturated fat and salt compared to regular foods. With Traffic Light model the nutritional suitability of foods was evaluated. Most of selected foods belong to "unhealthy foods", except gluten-free bread and comparable regular bread. The results of questionnaire showed that the facts about coeliac disease and gluten are quite well known among the students. The sensory panel of students evaluated the likeness of selected foods with a 9-point hedonic scale and liked gluten-free foods less. Students also indicated the positive and negative sensory properties of the foods. In the case of gluten-free foods more negative properties have been identified. Gluten-free foods contain more additives and are less sensory acceptable than comparable regular foods, so there is no need to consume foods labeled "gluten-free" in healthy individuals. A strict gluten-free diet is suitable only for patients with coeliac disease.