I have been gluten free for over a decade. Nothing was marked "gluten free" back then and shopping for food was a landmine. Most restaurant staff had never even heard the word "gluten". By the time I knew I couldn't have gluten I had lost 20% of my body weight. My small intestine was wrecked. The first time we went shopping I had a meltdown and started crying in the grocery store's soup aisle. If anyone has questions, please ask. It is so second nature to me now that it is hard to know what beginners need to know. Hardest thing about being gluten-free is being careful to avoid cross-contamination. This can even occur at home if someone dips into a jar, spreads on bread, and then redips again. Wayward crumbs are also a landmine. It will be crucial to clean up your house first. After you master your home you can then branch out to restaurants, etc.