My wife and I eat gluten-free as I am allergic to wheat (non-Celiac). Changing my diet has transformed how my body processes food. A good book about the issue is "Wheat Belly" which suggests that ancient wheat had 14 genes, and new wheat has 4,200 genes. . . what can go wrong? The book is a bit anecdotal and alarmist, but has good information.
We have not had a problem finding something to eat in restaurants or at the grocery store, although I have threatened to tackle someone walking down an aisle with a French Baguette. I have actually found a GF baguette that is great.
I use almond flour for all-purpose flour, crushed Rice Chex for panko or bread crumbs. Omission is a good GF beer, and all Vodka is fine for me (although there is controversy).
As BigDogger mentioned above, many people try to substitute GF items for non-GF items that are high calorie. We have found that we eat less pasta and bread. Many products are non-GF that would surprise you: Ketchup, soy sauce, sweet potato fries, BBQ sauce, teriyaki sauce, so the labeling is a good thing. I need to take eye glasses to the grocery store now.