We have come to the conclusion that part of DHs health issues are potentially coming from wheat / gluten. He has now been wheat free for a week and is feeling much better. Now looking at how to cook / eat / live with this. I went to the big Auchan yesterday and there was only one, expensive bag of flour marked gluten free.
If anyone has any recipes, products (forget €6 per tiny loaf 
), tips and hints I’d really appreciate it 
Will obviously go and get a test done at the Dr.
You may find that there’s not much sympathy or understanding from the medical world - I hope that’s not your experience - but an intolerance (which may be what your OH has) is not the same as allergy - which leads doctors to be looking for IBS and coeliac disease.
I can really recommend this guy: About Ross Bridgeford - Live Energized
Also, bear in mind that you don’t need to look for “gluten free” flour - rather look for the seed/pulse that has been milled - like pois chiche, rice, almond, coconut, etc.
There are MASSES of gluten-free cookery books and websites around these days.
This is a lovely cook book:
https://www.amazon.fr/Phil-Vickerys-Essential-Gluten-English-ebook/dp/B07K6QHB98
(I know you don’t like Amazon, this is just to show you it)
@Corona is great on gluten free baking, which is why I’ve tagged him. He may pop up once he’s extracted himself from the chaos of getting across the Channel. 
A bit like living with a vegetarian/vegan the best thing to me is to stick to foods that are gluten free rather than expensive alternatives. We don’t buy any meat free alternatives or fake meat, which are expensive and generally horrid.
Use tortilla wraps rather than bread, soba noodles not spaghetti, that sort of thing. Make corn bread, and look in bio shop for cheaper millet flours and stuff en vrac.
It will ba an adventure!
Loads of choice of other flours at le marché de Leopold in Berg, would you like me to take photos next time I go, so you can see what’s on offer?
Super U do lovely gluten free chocolate brownies.
Do not buy ready made gluten free pastry. It is awful.
Great tips Jane! What do you do, make pastry? With what?
I have never found French flours that quite do the job so I use Trading Post who stock Doves Farm. Really they’re just blends of other individual flours which are widely available here so you could (and I have tried) to just make your own blend but I’ve found it difficult to get the right percentages. I was gutted having had whole aisles of products in any UK supermarket to come here and find the same 50 products, much of it terrible, in every supermarket and bio shop I have been to. As @vero said Leopold one of the best options but around here at least (Limoges / Poitiers) the selection is getting worse and worse, perhaps that’s because they’re shipping it all down to you Doves Farm do have some great recipes online too which obviously takes a lot of the inconsistency out of it, which is the worst thing I’ve found with any gluten free cooking; you can make the same thing in exactly the same way 5 times and get 5 different results, from dire to incredible.
As you can tell, between the veganism and gluten intolerance, I’m a hoot at dinner parties, restaurants, and generally eating anything that I haven’t cooked 
Just back from Leopold, sending you a pm with a load of photos!sent about 4 messages, too many pictures to send as one message.
You can make pastry with spelt flour which has much less gluten.
You can also make potato pastry, though I haven’t tried it. Look for a recipe.
I had a problem with the artichoke tablets I took after having my gall bladder removed.
One thing which is easy to make are potato cakes.
Microwave your potatoes and then add half of the amount of gluten free flour. Season , add an egg to bind and then bring it all together into a round.
Cut it into triangles and then griddle on a heavy based pan.
These are wonderful for breakfast with eggs.
Great Jane, thanks, just the sort of ideas I need! He’ll love them! Do they freeze?
@vero awesome pics, thank you xx
Another thought - buckwheat (NOT wheat, despite its name) is a great alternative for things like crepes and pasta (you can buy pasta shells made from buckwheat which work well) Buckwheat pancakes/crepes are available in all supermarkets and there are some good buckwheat creperies around.
Yes, I love those.
Make them with cheddar into a stuffed pancake.
I would think so.
I always keep them in the fridge until they are gone.
Sarrasin in French, it’s with ordinary flour in the supermarket.
Lots of flours are gluten free, but unfortunately many are expensive. Sarrasin is great for pancakes, and that’s what is used for savory crêpes. Chickpea flour (gram) is great for Bahjis and pakoras (which I made last night 
) and can be used to make bread. I get it online, but delivery is always expensive in France. Maybe @imtiazhasan can help you there, I think he lives near you. Corn bread is good as well and can be found in supermarkets, but I’m not sure if it’s got any wheat flour in it. Many people think that couscous is gluten free, but it’s not.
I can buy chickpea flour in my local Leclerc.
Is it called farine de pois chiche? I think there were a couple of boulangeries on La Meilleure Boulangerie a couple of weeks ago that specialised in GF bread, and I have an idea that they called it something different.
The test used for coeliac works best if you *dont* avoid wheat products before getting it done.