The purpose of our research was to analyze the classic and gluten-free (BG) menus of two weeks in the kindergarten, to determine the content of the nutrients in them with the OPKP program and to compare their nutrient compositions with each other, with the reference values, and with the national guidelines for nutrition in kindergartens. The work included the input of foods in menus and their amounts in the OPKP program, evaluation of energy values, and the content of proteins, carbohydrates, dietary fibre, fats, iron, zinc, magnesium, calcium, vitamin D, folate and vitamin B12. We tested the statistical differences between evaluated contents of nutrients in both menus with the Student t-test. We found statistically significant differences between the two groups of menus in the content of dietary fibre, proteins, carbohydrates, iron and energy value. Values were lower in BG menus. On average, children with the classic diet consumed 1349 kJ per day more in the kindergarten than children who had the gluten-free menu. Comparison with the reference values showed that children with BG menu in the kindergarten did not achieve the recommended intake for carbohydrates, calcium iron and vitamin D in studied two weeks.