I love gluten too, but I have cooked gluten free. It isn’t hard as long as you cook from scratch, and it shouldn’t lead to obesity or type 2 diabetes - more likely to prevent it.
The simplest way is not to try gluten-free substitutes. You will probably never find a good wheatless French bread. So you skip sandwiches and pizza and go to cuisines that are not wheat-based. Indian, Chinese, Thai, Mexican. The primary grain is rice or corn.
You eat plenty of meat, eggs, dairy, vegetables, fruit. You don’t worry at all about those things having gluten as long as they’re not processed and pre-cooked for you.
It is possible to make very good gluten-free cakes and cookies - in a cake you want a fine crumb - you’re not making protein strands as you do in a kneaded bread.
My Shanghai-born lady friend cooks gluten sometimes. Yum! Popular in China.