There are degrees. I remember a friend that had a degree of intolerance, and definitely wouldn't accept a bun, but wouldn't have to care about reusing a frying-pan.

So, if you need to check for every 'might contain traces of wheat flour', that can be tough.

On the other hand, I live in czech republic and while I am lucky enough not to have celiac disease, I see enough friends managing it as annoying, but not terrible.

You can get gluten-free bread in speciality stores (and if you get on a pre-order list, you can even get freshly baked once a week), you even can get gluten-free pizza, if you ask around (well, your mileage may vary, if even traces of gluten are a problem, at some places they still had just a single oven)

Due to EU regulations, you should be able to see in restaurants if a thing contains gluten. Colleague that had celliac disease and went with us for a lunch always doublechecked, often just ate a salad, and preferred a vietnamese place, because their dishes (and noodles?/pasta?) is rice based :)