It seems a little bit odd that your GP would suggest such a “treatment” for a suspected “severe” allergy. Nearly everybody feels better after quitting the gluten in their diets. The same goes for dairy. But this is not necessarily due to allergy. Today’s commercial wheat is only a fraction similar to what it has been 100 years ago. It has been changed to contain more gluten in order to make it more malleable in commercial breadmaking machines,not to lose too much dough by it sticking to the machinery. (!) In a test with coeliac patients, giving them pure gluten- reaction was minimal, in combo with wheat reactions were severe. So I think we are still at the beginning of research. Do not go for the replacement products. As somebody said before, in order to get it to taste, to last etc there are multiple additional ingredients that could also be problematic. Any bio shop has good alternatives in the flour section, with which you can make good bread. But if you really want to stay away from it, do watch what you are eating, as it is used in so many products from stock cubes, to ready made meals, to sausage. Now dairy is a whole different subject. Most milk readily available in shops is from cows that never see a meadow. Their milk is not very nutritional compared to grass- fed cows. Also the way it is treated, homogenising, breaking down fat molecules to tiny fractions has been shown to cause problems with our digestion. Also, laden with growthhormones, antibiotics etc…better to look for alternatives, oat milk ( careful with gluten!), almond milk etc. And after all milk is not quite as healthy as marketing makes us believe. To finish my long post, unfortunately you will have to find your own solution, meaning the one that fits you. As your bio make up is unique.A good nutritionist ( are doctors in France hence you get reimbursed) can help you find a good balance, so can naturopaths.