LovintheGFlife

I travelled to France in April, Paris and a Seine River Cruise and had no problems.
I highly recommend Uniworld river cruises; they even had delicious gluten free croissants! I had lots of choices and the Restaurant Manager checked with me every time I was in the restaurant. All the waiters were aware of my restrictions and made sure everything I was served was Gluten Free.
We stayed in a new hotel "SO" in the Marias district - no problems. Dined at some local restaurants nearby; they all knew about Celiac and again no problem. I seem to have more issued here in US - twice since my return I got "glutened"! 
Overall, I find the food in Western Europe has less additives and most places are aware of Gluten and how important it is for Celiacs. 
YES, definitely travel with lots of snacks and always request Gluten Free meals when flying; but if you flight is cancelled, rescheduled or delayed you may not get your gluten-free meal! I also bring a sandwich or two!
Keep travelling,
Judith

I have tried Turkish restaurants on travels and found they are OK. Have not tried Vietnamese yet. What I have also found is that most Indian restaurants offer many varied and delicious choices for those who can tolerate some degree of spice. Many Indian restaurants in the U.S. go so far as to identify the items on their menu as 'gluten-free'. I would be cautious regarding their desserts though.

I have tried Turkish restaurants on travels and found they are OK. Have not tried Vietnamese yet. What I have also found is that most Indian restaurants offer many varied and delicious choices for those who can tolerate some degree of spice. Many Indian restaurants in the U.S. go so far as to identify the items on their menu as 'gluten-free'. I would be cautious regarding their desserts though.

I am a Celiac and I live in the Las Vegas area and have had good luck at Outback when a manager follows the order...I ask the hostess to speak with the manager before the server even says hi so they don't worry that I am complaining about them. I had one server here roll her eyes at me and then I got sick. PF Changs are very consistently safe and Red Robin also. I have always gotten sick at Olive Garden (I won't even try to eat there any more) and have gotten sick a few times from Cheesecake Factory. I have not tried the other restaurants.

Sadly, my area of the world does not particularly accommodate Celiacs even when the restaurant is supposed to offer gluten-free options.  Cross contamination is rampant and almost to be expected.  It's particularly frustrating as your choice is often getting no meal if for some reason you can't provide for yourself/take your own lunch, etc, or eating out knowing you will be exposed to gluten to some degree.

California Pizza Kitchen has a very good gluten-free pizza! They also take extra precautions when preparing it if you let them know it's a necessary diet due to a health issue, not just a life style option.

I am a celiac dx'd 20 years ago. I took paxlovid last summer and had no issues. I realize that there is a great range of sensitivities in the celiac community to gluten and I am not particularly sensitive, insofar as immediate symptoms are concerned.
I question whether or not a person can distinguish gluten-induced diarrhea or celiac-related diarrhea from other causes of diarrhea. There is a sense in which diarrhea is diarrhea. And I also acknowledge that you, Plola, are not saying that gluten in the paxlovid is necessarily the culprit.

Diarrhea is a listed side-effect of the medication, so even those without celiac disease may experience it.

@Jefferson Adamsthank you for this helpful article. My favorite, among the many that I have tried, is Daura Damm and I have been drinking it (never in excess of one bottle a day) without any issues.

We did summarize this study years ago, which indicates that a majority of the blood of those with celiac disease show no reaction at all to barley or even regular beer, and only 6.4% of blood from celiacs reacted to the gluten-removed beer. Of course, testing the blood of people for various reactions in a test tube is quite different than what actually happens when something is eaten and goes into your stomach, which is demonstrated by IgG allergy testing on blood samples, which usually shows positive reactions for dozens of "food allergies" in people, even if 90% or more of those foods produce ZERO symptoms in those people when they are eaten.
Our summary:
This article is also interesting:
 

Excellent point, Russ H! Most people don't understand that the 20ppm was not intended be an end in itself but a means to an end. What really counts is the total amount of gluten consumed over 24 hr.

Gluten-free beers can be risky. In the UK, any beverage with less than 20 ppm of gluten can be sold as 'gluten-free'. The 20 ppm level was chosen so that on a diverse diet, a person consuming a mixture of completely gluten-free food (such as meat, vegetables and dairy) and food containing gluten at less than 20 ppm will consume less than 10 mg of gluten a day - an amount considered safe for most people. However, it is possible to consume hazardous amounts of gluten by drinking 'gluten-free' beer. 1 UK pint of beer at 19 ppm contains 11 mg of gluten, which is above the daily limit. Most 'gluten-free' beer contains lower amounts than this but is still potentially hazardous if consumed in large quantities.

Keep in mind that with any food product the manufacturer may change the formulation at any time such that what was gluten free may no longer be or vice versa. And during the transition in formulation, you may see both versions out in the market place.