One of the most common symptoms of Celiac Disease is low iron or even anemia (dangerously low iron deficiency). This is caused by the mal-absorption of nutrients in the lower digestive tract of those with CD. And even once you are diagnosed and healthy again, you still may not be getting adequate levels of iron. This is partially due to the fact that the general public often receives daily doses of iron through wheat-based prepared foods (cereals, breads, pastas) that are enhanced with vitamins and minerals. Most gluten-free products are not enriched with vitamins and minerals.
So make sure your iron levels are tested, especially women who are even more susceptible to low iron. If you do have borderline low iron, you may choose to take iron supplements (if anemic you almost certainly have to take manufactured iron). But if you find iron capsules rough on your system (as many people do) bulk up on iron-rich foods:
"Iron is not automatically absorbed by the body and its availability depends on whether the iron is found in the form of HEME or NON-HEME iron. HEME iron is found only in meat, fish and poultry and is absorbed much more easily than NON-HEME iron, which is found mostly in fruits, vegetables, dried beans, nuts and grain products.
HEME FOODS include: Liver, Beef, Chicken, Shrimp, Cod, Flounder, Pork, Salmon, Tuna, and Turkey
NON-HEME FOODS include: Almonds, apricots, baked beans, broccoli, dates, kidney beans, lima beans, chick peas, seaweed, peas, prune juice, raisins, rice, and cooked spinach
Increase iron absorption from non-heme foods:
1. Eat a good source of Vitamin C (ascorbic acid) such as oranges, grapefruit, tomatoes, broccoli, and strawberries with a Non-Heme food.
2. Eat a Heme Food with a Non-Heme food.
3. Cook Non-Heme foods in iron pots, such as a cast iron skillet. "
(Source: http://www.associatedcontent.com/ “Anemic? Increase Your Intake of Iron-Rich Foods” by Paula Upton, May 31, 2007)