It takes a year or two to figure out what and where is safe to eat, or not. It takes time to get used to reading every ingredient. I tell the servers and chefs that I have celiac, and if it doesn't feel safe I don't eat (I always carry protein bars). If servers use the same utensils for a pot of wheat as gluten free pasta, that is enough for a reaction. Using the same pizza cutter as well. Some cities have celiac/gluten intolerance clubs that include kids/teens. It is nice to be able to eat out with others and not be afraid of getting sick. Gluten intolerance/celiac can be as hard emotionally as physically.