The lactose intolerance symptoms are caused by coliform bacteria converting the lactose to acid and gas. The acid brings on cramping and diarrhea. The gas part is pretty obvious. Lactase is formed at the tips of healthy villi. In the presence of lactase, the lactose is broken down before the coliform bacteria can act on it. The tips of the villi are the first thing to get nailed with a gluten exposure. It took me about 6 months before I dared to drink any fresh milk. I was delighted to discover I could do it without a problem. On Valentine's Day I was driving from Pocatello to San Diego with my wife. We stopped at Primm, NV to have dinner. I ordered a filet mignon. I didn't realize that it had been served on a thin piece of bread. It was down the hatch in the first bite. Too late to undo it. My insides have been screwed up since then. I'm back to drinking tea and shunning milk again.
If you can tolerate some carbs, there is a pretty good cheese pizza made by "Amy's" with a gluten free rice crust. My local store has a large shelf of gluten free items. I don't eat much of that stuff because it caters to people who want to stuff baked grains down the hatch. I'm pretty happy without that stuff.
Meijer in Bloomington, Illinois has a complete gluten free shelf-line. Never saw such a thing outside of a catalog.
Guess they have a whole, big bunch of folks there who need a gluten free diet ~ this is right where Southern/Central Illinois blends into Northern Illinois with its Scandinavian majority, so that may explain part of it.