Celiac disease is an autoimmune digestive condition in which gluten exposure triggers immune-mediated injury to the lining of the small intestine. The small intestinal villi are the fingerlike structures responsible for nutrient absorption, and in celiac disease these villi can become flattened, inflamed, and functionally impaired. This can reduce absorption of iron, calcium, magnesium, zinc, folate, vitamin B6, vitamin C, vitamin K1, and other nutrients needed for blood formation, bone structure, epithelial repair, immune signaling, and energy metabolism. The condition involves abnormal immune recognition of gluten-derived peptides, antigen presentation through immune pathways, cytokine signaling, epithelial stress, and disruption of intestinal barrier integrity. A gluten-free whole food plant-based dietary pattern can support the body by emphasizing naturally gluten-free foods that provide fiber, minerals, antioxidants, amino acids, and phytochemicals while avoiding gluten-containing grains. Quinoa, brown rice, buckwheat groats, millet, amaranth, black beans, lentils, chickpeas, sweet potato, kale, broccoli, blueberry, strawberry, chia seeds, flax seeds, pumpkin seeds, and sunflower seeds provide nutrient density without relying on meat, dairy, oils, or highly processed foods. These foods can help maintain adequate protein building blocks, mineral intake, polyphenol exposure, and fermentable fibers that support short-chain fatty acid biology and epithelial barrier function. Celiac disease is also linked with oxidative stress, altered gut microbiome patterns, intestinal permeability, immune activation, and reduced nutrient reserve when absorption is impaired. A plant-centered pattern rich in colorful vegetables, legumes, berries, seeds, and gluten-free whole grains can supply vitamin C, carotenoids, flavonoids, magnesium, iron, zinc, selenium, potassium, folate, and amino acids used in tissue repair and immune regulation. Blueberry and strawberry provide anthocyanins and ellagic acid; kale and broccoli provide glucoraphanin, sulforaphane-related compounds, vitamin C, carotenoids, and minerals; legumes provide lysine, arginine, iron, magnesium, and fiber; quinoa and buckwheat provide gluten-free complex carbohydrates, amino acids, and mineral support. The biological support goal is to reinforce intestinal barrier integrity, epithelial renewal, microbiome-derived SCFA signaling, antioxidant defense, immune balance, and nutritional repletion. The most important dietary boundary is strict avoidance of gluten exposure while building meals from safe, nutrient-dense whole plant foods. A careful gluten-free plant-based approach can support energy stability, bowel regularity, mineral balance, red blood cell nutrient needs, bone-related nutrients, and mucosal repair biology while remaining consistent with no oils, no meat, no dairy, and no toxins.