I’ve been cooking gluten-free for some kids, so I might be able to help.
I’ve definitely found it easier just to cook gluten-free for everyone; you don’t need to even worry about cross-contamination & you don’t need to remember which dishes contain the offending ingredients!
Pesach is the easiest time of the year to cook this way…as posted above, just go non-gebroks & you’ll do just fine! Use potato starch instead of matzoh meal in your recipes. That’s it!
Meal plans will consist of more proteins, fruits, vegetables, & soups rather than grains. Desserts are w/ potato starch & fruit.
Just make sure to get gluten-free oat matzoh. The Lakewood brand produces it in both the hand & machine varieties. There’s usually one from England (R.Kestenbaum, Golder’s Green), but I haven’t seen it in the stores yet.
There’s a shehakol Matzoh look-alike from the Yehuda company from E’Y that is inexpensive & tasty. I bought it at Waldbaum’s.
IMHO, if diagnosed w/ this illness through an endoscopy or blood test, please refrain from eating gluten even if asymptomatic!!!!!!!!!!!!!!!!!! Gluten is a protein that’s more difficult to digest & damages the intestines (as the endoscopy shows) among other things. If one suffers no symptoms from a disease(e.g., high blood pressure, a lump, etc.) but is diagnosed with it, should one just not treat it until symptoms begin to surface? I should hope that people would be proactive concerning their health.
Hatzlacha, and enjoy your company!!!