Hashimoto's thyroiditis and Graves' disease are the most common autoimmune thyroid diseases that cause hypothyroidism and hyperthyroidism, respectively. In recent years, avoiding gluten consumption in Hashimoto's thyroiditis has become a popular trend. The main principle of the gluten-free diet is to exclude wheat, barley, rye, oats and all foods, beverages, medicines and nutritional supplements containing gluten from the diet. But the gluten-free diet is actually an existing form of treatment for celiac disease, a small intestinal enteropathy. In addition, after gluten elimination, patients are at risk for selenium, iodine, magnesium, zinc and copper deficiencies. In addition, gluten-free diets are difficult and expensive to maintain. It is reported that a gluten-free diet may provide benefits in terms of progression and potential complications of autoimmune thyroid diseases such as Hashimoto's thyroiditis. When evaluating patients with Hashimoto's thyroiditis, the presence of concomitant celiac disease should also be questioned. Studies on the use of a gluten-free diet in the management of Hashimoto's thyroiditis are insuffi cient and there is insufficient evidence to recommend a gluten-free diet to patients with Hashimoto's thyroiditis. In this study, it was aimed to review the studies on gluten-free diet practices in the management of Hashimoto's thyroiditis, one of the autoimmune thyroid diseases, to evaluate them scientifically and to provide new information to the literature.