Has anyone taken this tour who, like me, has to follow a strictly gluten-free diet (this basically means that I cannot take any food containing flour or grains except for rice and sweetcorn)? What were your experiences with communicating special requirements to kitchen staff? What in your experience, would be alternative options, i.e. at breakfast? I'm trying to figure out how much food like bread I would have to bring with me and still be able to travel light-ish.
Thank you, Kim.