@barbbielor
Oh! You are good to avoid those gluten free treats. Sometimes I just want an Oreo!
I was diagnosed in 2008 and back in “the day” gluten free bread was the consistency of cardboard. Heavy, dense, flavorless stuff. I am so grateful for the variety of products one can buy today and still maintain rigorous adherence to the diet.
I’m frankly surprised that more restaurants don’t adapt recipes to make sauces gluten free. If one can avoid cross contamination by avoiding places that are oblivious or the cuisine is dependent on gluten ingredients, you can enjoy more than a salad.
Progress!