Diagnosed with coeliac disease in 2015, reality TV star Angie Kent is an ambassador for Coeliac Awareness Week, which runs from March 13-20. She rates Vietnam and Bali good for travels without gluten, but still calls Australia the most coeliac-friendly destination, coeliac.org.au
Pack snacks for the road. Fruit and veg are simple and obvious, and hummus is also easy (remember that you can't take fresh produce over state borders). I love the Happy Snack Co's chocolate-coated chickpeas and Alter Ego's organic chocolates. The Good Crisp Co's chips are essentially Pringles, but gluten-free.
Booking an Airbnb with a kitchen is my go-to to ensure I'm eating food free from glutens, otherwise I book short-stay apartments with a kitchen. We can sometimes get away with staying at hotels, but buffet breakfasts, as tempting as they are, aren't always the safest option, especially in non-English speaking countries. I definitely do not recommend eating street food.
Mexican and Japanese cuisines are always pretty good for coeliacs and have the most options for me: I just make sure to get the gluten-free soy sauce, plus I LOVE sushi, so I don't have to order just a salad or eat plain rice. Recently, I went to Vietnam and The Anam had some of the best gluten-free food and seafood I have ever had. They also have a lot of vegetarian options, which is super handy for me as a pescatarian. See theanam.com
I fly Qantas for work a lot, and if you request in advance, Qantas and Virgin Australia are pretty good, though it's hard to find meals that are both gluten-free and vegetarian/pescatarian. Qantas is the best for gluten-free awareness, and the meals are as good as plane food can be. I have really struggled with Asian airlines – usually, they have nothing. I once spent a whole flight eating M&Ms because the airline didn't have a gluten-free friendly meal for me or any snacks, so I didn't eat on the way to my destination or on the way back. I have to be super vigilant about packing snacks for the plane, otherwise, I get REAL hangry.
Sauces are definitely the most difficult thing (especially in stir-frys) - you don't even realise how many of them have gluten as an ingredient until you have to go gluten-free. I always call and double-check with restaurants before eating out, check the gluten-free options online, then confirm that they have food that is suitable for a coeliac. A lot of wait staff don't know what coeliac disease is so you have to explain it. I find it best to have the translation of "no gluten", "gluten free" or "coeliac disease" written down or on my phone so I can explain it better.