Sorta. My dad has celiac. I tested a "mild" positive in blood tests for gluten sensitivity three and a half years ago, and my doctor (very progressive, anthroposophically minded) recommended that I "limit" gluten, but didn't have to exclude it. About two years ago, after the birth of my second daughter, I started experiencing geographic tongue, and a little less than a year ago realized that it was linked to gluten. Meanwhile, dd2 was experiencing a face rash that wouldn't go away and very painful bowel movements (though neither diarhea or constipation). I cut gluten out of both our diets and the symptoms cleared up. We ate NT-ish and completely gluten free for over six months. Then I started experimenting with grains other than wheat - spelt, barley, oats. DD seems to be doing just fine. I thought I was doing great, after weeks of eating spelt. But, my geographic tongue has come back these last few days
Now, twice I've tried wheat to see if I was right and it came from gluten, and the symptom came back *immediately*. So, it strikes me as odd that it would take weeks for it to come back if it were from spelt or barley. And, last week I indulged in some hot wings from a pizza place - almost certainly contaminated. If there wasn't wheat in the sauce or coating the wings themselves, they were certainly fried in oil that had fried breaded foods. SO... to make a long story short, I can't decide if my reaction is a delayed reaction to two months worth of spelt, or to contamination in the hot wings.
Anyway, all that rambling... Despite my recent experiments with spelt and barley, I'd been eating NT and 100% gluten free for a long time. Currently, I'm eating those ingredients in very limited amounts - less than once a day usually.
Since NT is so whole-foods oriented, I really haven't found it that difficult to cut out the gluten. After all, you're (theoretically
I know I'm not perfect, but I try...) not likely to be eating, say, bottled salad dressing or canned soup, so you don't have to worry about small ingredients in those. You can experiment with soaking GF grain and bean flours before using them. Or, there are a lot of great baking recipes that are egg based. Bette Hagman has one in her original Gluten Free Gourmet book that is a quickbread based on eggs. It has, I think, rice flour and another kind of flour; I would like to experiment with subbing home ground almond flour for the rice flour. Honestly, after a while, you get used to not having many of the things. My husband gets pissed at me because I *never* remember to buy him hamburger rolls when I buy fixings for burgers
I'm just so used to eating them off a plate, covered in cheese and avocado and stuff. The one thing that was just killing me, though, was not eating barley stews
I want to try hato mugi in it's place, but it's so expensive.