Doesn't it depend a lot on what sort of gluten-free diet you follow?
Let me explain what I mean by giving just two contrasting examples.
Years ago, I followed a gluten free diet as part of an exclusion diet. I also had various hospital tests and investigations.
Living in a multicultural British city, it was easy for me to buy non-wheat flours such as gram (chickpea), maizemeal, rice flour etc. I made my own soda bread, chapattis and pastry, usually with a mixture of flours.
On the other hand, if you go to supermarkets these days, you often find a section with a range of ready-made foods for special diets, including gluten free, wheat-free etc. These products are often very expensive and, just as low-fat foods often have lots of sugar added to make them palatable, so a lot of these gluten free foods are less than ideal.
But that doesn't mean that none of them are worth eating if your local supermarket has a good range so you can be picky.
So I'm not knocking Huhn's concerns as to what you eat instead, just saying there's a range of options depending on where you live and you may be able to be picky, especially as this isn't coeliac, so you don't have to worry about tiny amounts of gluten and can buy other grains that are gluten free but might have been processed in the same factory as a gluten-bearing grain.
I don't know about Mindful Chef products, but they're a starting point, aren't they?
Meanwhile, thank you for the prompt you didn't know you'd made to me - last year I lost lots of weight and now I'm putting it back on. Comfort eating carbs is my problem and I need every little prompt and push as I start tackling it again.
Good luck on the diet.