Coeliac disease requires timely diagnosis and rigorous nutritional management based on a lifelong gluten-free diet. Dietitians therefore play a central role in dietary counselling, food-label interpretation, and long-term follow-up of treatment adherence. This study aimed to identify knowledge gaps among dietitians regarding coeliac disease, with emphasis on dietary management, identification of gluten-containing foods, food labelling, and long-term care. This narrative review analysed studies published between 2015 and 2024, identified in PubMed, ScienceDirect, and Google Scholar, addressing dietitians’ knowledge of coeliac disease. The reviewed studies showed heterogeneous knowledge and important gaps. In Australia, among 18 dietitians, only 12 completed the knowledge component; the mean food knowledge score was 73%, 58% correctly identified whether a product was gluten-free based on the label, and 33% correctly classified eight grains according to gluten content. In the United States, among 405 dietitians, 61% reported high knowledge of label reading and 51% of contamination prevention, yet 63% did not see patients with coeliac disease weekly. In Kuwait, among 156 dietitians, 98.6% recognised the gluten-free diet as treatment, but only 8.5% correctly identified the 20 ppm threshold for “gluten-free” labelling and 6.4% recognised risky ingredients on labels. In Jordan, among 264 dietitians, the mean knowledge score was intermediate (5.48/8); 93.6% identified the correct treatment approach, but only 42.4% correctly identified risky ingredients and 18.9% knew FDA labelling guidance. In Spain, among 346 professionals, 17.6% incorrectly believed quinoa and amaranth contain gluten, 13.3% knew that precautionary gluten statements are not mandatory, 91% spent less than 30 minutes counselling patients, and 11.8% used specific tools to assess dietary adherence. Although many dietitians recognise the gluten-free diet as the treatment for coeliac disease, relevant gaps remain in food labelling, identification of risky ingredients, and nutritional follow-up.