So, we are now what I like to call a “kinda-sorta” gluten-free (GF) family.
By that, I mean we’ve stopped eating obvious things, like wheat-based breads and breaded foods, traditional pastas, etc.
However, we aren’t exactly careful about things like: restaurant dishes containing soy sauce (we have GF soy sauce at home, at least), or trace amounts/cross-contamination issues.
Yet. We’ll get there eventually.
People will tell you that going GF is an “all or nothing” thing. That you have to cut out gluten completely (including non-ingested products, or anything possibly contaminated). Otherwise, they say, it does no good.
Well, for us, doing “some” is doing some good.