GLUTEN FREE in Greece

I'm sure Greek cuisine is considerably more sophisticated now than it was during my visits in the 1980s and 1990s, but I remember chicken kebabs and lamb kebabs everywhere; rice is the starch usually served with kebabs. You'd want to avoid the ones served in pita bread. Vegetables were readily available, including simple plates of sliced cucumbers or sliced tomatoes. Greek salad comes with generous portions of very good feta cheese, and I don't remember anything like croutons.

One thing to be careful of is casserole-style dishes like moussaka and pastitsio, which are often topped with something like béchamel sauce, which I imagine contains some wheat flour. And I think the Greeks fairly often use orzo, a wheat-based pasta that, at a glance, might be mistaken for fat grains of rice.

I haven't been to Greece since the advent of the EU, but elsewhere in Europe I've been very impressed with the nutritional information provided on menus. Still, in a case like your husband's, I'd suggest Googling to find translations into Greek of information about his condition that you can show to servers in restaurants.

If casual restaurants are still continuing the practice of inviting customers into the kitchen to see what's available, you should take advantage of that as well. At least in the past, wait-staff in a lot of inexpensive Greek restaurants was often a bit casual (non-professional, to be more blunt); that may have changed.

Something else that may have changed is that it used to be extremely common for casual-restaurant menus to list dozens of dishes when only a few of them were available on any given day. It didn't do to get excited about something you saw on the menu, because it was likely not to be available--maybe that was behind the "come walk through the kitchen" offers that were so common.

I'll just add, in any casual restaurant (known in Greece as Tavernas, this does not mean "Tavern" it means a casual restaurant , red-check tablecloths), do not ever hesitate to ask, can I see what's on offer in the kitchen? The ready-prepared dishes are usually on a warming-table ... saying that is actually a signal to restaurateurs that you know a little something about their food culture. A few decades back, one even went over to the stove, and saw what the cook was stirring at the moment!

You should also know that you don't have to order an entire meal at once... you can order some "starters," then see what else you want & order mid-meal. BTW, be warned that starters/hors d'ouvres are not little Minor Dishes... they are Large -- that's because Greeks can't envision a person eating alone, its always communal, so they're sized for sharing. A "greek salad" (actual name in Greek is "village salad") is big enough to be lunch for one... certainly at dinner is enough for 2-3 with other dishes. And BTW gluten-free.

My son has celiac and we were there last summer - I answered a bit in your airplane food question, but a little more detail:

Print a restaurant card in Greek because waiters may not know what you mean, even if they speak English very well.
I used this one . http://www.glutenfreeadventures.net/en/celiac-travel-card-greek/

Speaking of - English was very widely spoken, much more so than in some other places in Europe (I'm thinking of Spain and Sicily).

Souvlaki is on most every simple restaurant menu. It's simply meat on a skewer, often served with bread. Asking for no bread is very easy, and the other sides are usually a Greek salad (usually feta, tomato, olive, nothing gluten-y) or rice.

On the coast especially, simple grilled fish is prevalent.

French fries are almost always fried in their own fryer - meaning french fries are almost always gluten free. It seems to be a cultural norm not to share fryers (when I asked about the fryers I got strange looks like why on earth would fries be in the same fryer as other things). French fries are popular, so this is great.

Meatballs almost always include bread crumbs, as do hamburgers. So any dish with ground meat is suspect.

Desserts are often wheat based - phyllo dough and the like. However, yogurt with honey is also popular, as is dessert plates of fruit. Those are great, and safe! Gelato and ice cream is not especially local but is easy to find and usually GF (ask). Obviously in a bowl, GF ice cream cones aren't common.

If you have an apartment, gluten free food is available in supermarkets and you can cook if you want. I found it easily in Athens, Nafplio, and Hydra. I did not look for it in tiny villages - I stocked up in the cities and then bought the naturally GF things in the small markets.