Ranée at Arabian Knits wrote:
>
> I imagine making a meal or even a day's worth of meals for someone
> who is GF wouldn't be that hard for the average person, but I think it
> would be a harder thing to do on a long term basis.

Practice makes easy. At my house the only pasta is the stuff made from
quinoa or rice or corn. The only baked kits are gluten free. And so
on. Shopping for it becomes natural over time. And once almost nothing
in the house contains wheat it's trivial to keep it that way.