I am so glad you can eat that much roughage/ nuts. I am much older (was diagnosed just 3 years/ ago after at least 25 years of suffering undiagnosed)..am 80 and feeling lucky to know what I have and 'what to do about it somewhat!! I have done very little traveling..too weak most of the time with limiter diet, found last May to have diverticulitis too. But am getting that settled down somewhat finally. I did travel 100 miles 1-3-09, took chicken, brown rice and veggies in covered dish to warm at neice's. Worked good rest had their sdw's, potato salad, cookies...I had my main dishes, rice muffin, tea and a banana!! So glad you are doing your blog..helping others. THX You.

I like to travel on planes and don't trust any food in the airport or on the plane that I don't prepare myself. For snack food I pack pepperoni sticks (Freybe makes a dry pepperoni that will last forever without refrigeration) and individually wrapped cheese sticks in a plastic flip top cigar holder a banana in a banana holder so it doesn't get squished rice crackers in their foil pouch (which I put in an empty facial cleansing cloths container so they don’t get squashed) M&M’s mixed with almonds or other nuts in a previously empty and reusable m and m flip top tube (so I don’t have to worry about using my hands which may not be gluten free) gluten free granola type bars (which I put in a snap tight plastic sunglass holder so they don’t get squashed) Kool-aid individual powder pouches so I make my own flavored water gluten free cookies in a plastic half cup with lid Tupperware container
Lays individual serving size chip sleeves
pre-cut veggies and baby carrots in Ziplock bags
individual serving size ranch dressing packets. I find these are handy for using as dip for veggies, or potato chips (the kind you find in fast food restaurants or get by the case at Costco. If you know someone who orders for a restaurant they may also be willing to sell you a half case or flat.)
I also take my own plastic flexible disposable glasses (3 stacked inside of each other gives them extra strength) so I can have a drink from a newly opened juice or wine bottle and not worry about where their glasses have been sitting or if they were touched by gluten hands or re-stacked in the sleeve. I usually say I have severe reactions to some foods in order to avoid a long drawn out explanation if they seem rushed when I ask them to use my glass. Sometimes they query and if there seems time I will use the opportunity as a teachable moment and give them a full explanation of Celiac disease, after all they did ask so I’m assuming they are interested, and I’m hoping that passing on this information will benefit some other traveler down the road. As a unplanned bonus I find my disposable glasses are slightly larger than the ones they give you on the plane, and even though I never ask they always seem to give me more than the other passengers.
If I am flying a long way and want a meal I pack mini flavored tuna with the peel off top (these are under the 100ml limit so I have 2 packed in my carry on Ziploc bag of liquids for airport security) and then I put the tuna on top of crackers and dip the cracker/tuna combination in the individual ranch salad packets that also were packed in my liquids pouch. If I’m wanting a more substantial meal I pack a small dish with a lid (that has a fork inside), and the ready-made rice that comes in the tear open plastic pouches. These are not considered a liquid so you can bring several. I just put one pack behind my back like a lumbar support when I first board the plane, and by suppertime it’s warm. I put the tuna on top the rice in my dish and add the ranch dressing as a sauce. When I’m done, I put the plastic fork back in my dish and put the lid on top, ready to be washed when I get to my hotel room. I have lots of other survival tips for meals you make outside of your hotel room which I will share another day.