more and more alternatives are being sold in regular grocery stores--vegitable chips, gluten free waffles, etc. Be careful of soups and broths--most are thickened with gluton and some fast food french fries are coated with gluton to keep them from sticking. do a web search for potato flour recipes--there are a bunch out there. gluton is a tough one--it's in so many things, but hang in there--i have a friend who has managed for 30+ years. He orders hamburgers without the buns, cooks a lot of his own food, eats lots of rice and oats and potatos--it's actually forced him to become quite a good cook! Fruits, veggies, and meats are all naturally gluton free--so you can get what you need--it's just breads that get tricky.