❓Are gluten-free and vegetarian the same thing? Can you do both at once?

These are two completely separate concepts — they don't conflict with each other, but they don't naturally overlap either. Vegetarian means not eating animal products; gluten-free means avoiding the gluten protein found in wheat, barley, and rye. You can absolutely do both at once, but it does narrow your options and takes a bit more thought. For a vegetarian, going gluten-free means avoiding: wheat products (seitan and kaofu top the list — these are important protein sources for a lot of vegetarians, so you'll need substitutes), most traditionally brewed soy sauce (contains wheat — look for gluten-free soy sauce or pure-soybean tamari instead), some mock-meat products (which often use seitan as a base), and beer. Gluten-free protein sources you can rely on instead: quinoa, pure buckwheat (watch out — some buckwheat noodles are blended with wheat flour), rice, legumes, tempeh, tofu, and nuts and seeds are all safe bets. It's normal to feel like your options have shrunk when you first try to do both at once — it helps to start by making a list of foods you eat regularly that fit both requirements, and it'll get a lot easier to manage from there.