After one of my little granddaughters suffered every day for 8 years while doctors and specialists in Maine, Canada, Texas and Florida (military) couldn't pin point it - and pooh poohed my daughter for bringing in printed material from the Internet - A naturopathic doctor at a a health fair, with one drop of her blood, correctly diagnosed it as 'gluten intolerance', exactly what my daughter suspected. From that day on, she has had no pain.
In the process, our family has become 'learned' in regards to gluten. And we are healthier.
It's a growing awareness as witnessed by the 'gluten free' products now in stores.
Also, bob's Red Mill puts out many different gluten free flours. And gluten free recipes abound on the Internet.
On of Bob's Red Mill flours I haven't tried yet, but think I will, is "spelt" - which is, basically what wheat was in Biblical times.
It’s a shame that the celiac disease (which is also often hereditary) was not spotted by a normal physician, but c’est la vie. Good luck with your gluten free diet. An estimated 0.5% of Americans need one.
My husband was diagnosed as being gluten intolerant so I wnet and bought huge amounts of spelt flour which I had to have delivered to my home. Then I tried to bake bread with it. Spelt has no gluten, which is what makes bread rise in combination with a leavening agent such as yeast. No amount of yeast can make spelt bread rise. It was a very frustrating and wasteful experience for me.
My opinion is that the gluten is not the problem, the white flour is the problem. Try Dave’s Killer Bread or Ezekiel bread. Dave’s is the best and has so many whole organic grains and seed that your body could not notice the gluten, me thinks.