I have noticed of recent years in most aisles of our supermarkets there are gluten free alternatives of what I would call ordinary foods such as bread, cakes etc etc.
Yes, it is happening. We also find lots of pasta which is ok too and works out well. Things are getting better indeed for those who wish to avoid gluten. One problem is that wheat gluten is the glue which holds it all together and other grains like spelt and rye don’t do so well. But it is being overcome, it seems.