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[quote=Anonymous]Wegmans. This isn't even up for debate as far as I'm concerned. I'd ask what they need for the first day and then plan a trip with them asap. Not only do they have a huge selection of convenience food, they also do an amazing job labeling their sauces and other Wegman's brand foods. If your visitor has never been to a Wegman's they will be SO happy to go there. (Also, btw, all their sushi is GF but any tempura rolls are done in a shared fryer so I avoid those.)

Take a look at your kitchen too:
No shared sponge between gluten and GF (unless it's just to give a wipe before putting dishwasher)

No wooden spoons, wooden cutting boards, or porous cookware used for GF food prep

If you are using anything like gluten bread or chips it would be great to keep that to one area of the kitchen so crumbs don't fly to other places

Know that oats are an issue for lots of celiacs--even ones labeled GF

If cooking gluten and GF in separate pots, make sure you don't stir with the gluten spoon in the GF food. A knife used on gluten free bread should not go back in the peanut butter or jam jar. Use parchment paper if cooking on a cooking sheet that's been glutened. Stuff like that.

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