Am not celiac myself and still not sure if my intolerance us wheat or all gluten. The tip I have learned is the shopping angle…. each store within 2 hrs will have one GF product to keep on hand at all times. Just one, usually. Thus I have ‘my’ GF bakery for my own custom made bread, which I wrap in 2-slice baggies before freezing. I use only the Toufayan Original wraps because they can also be used like pasta (cut and briefly boiled), thin crust (pizza or dessert, briefly fried first for dessert shells), taco salad bowls…. oh yes and wraps: two layers briefly nuked or steamed roll with stretchInes if a very thin layer of shredded cheese inside), chips (make triangles and fry)… oh yeah and cut with bottle caps into communion wafers (oven dried). Pasta ditto– one or two brands/shapes work, for a break from rice.

An affordable dinner-grain-starch is Bob’s Red Mills multigrain GF cereal. Yup. Can be pilaf’ed.

I do have a restaurant ray of hope. Our fave has an open chef station where you can sit close by to watch and interact while he cooks as questions arise. I regularly take them my wraps and I have spent some time teaching them how to use them to GF-adapt regular menu items for me and I encourage them to play with the wraps in slow moments. The best results have been taco salad made mex or italian– imagine a deep dish pizza flavor, but drier like a taco meat sauce. And GF seafood manicotti alfredo– their sauce is made with no roux, and the wrap holds up without melting in the liquids, for a fork-eaten frenzy of flavor. Gonna have them do a veggie manicotti next, why not?

Welcome to the community.