I also was considered too "overweight" to have gluten problems. I have struggled with weight issues, but that doesn't mean that you have to be thin. That's just ONE symptom. It can also cause some gain, because it's such an inconsistent diet. When I went off gluten I dropped four pant sizes, but my weight hasn't dropped by much. I feel much better, and now I have much more muscle strength. Body aches are a problem, so are headaches, and a "fogginess". I have experienced a lot of weird symptoms from gluten. It's not just bowel problems. Trust me, you're not wrong, you're not "obese", it's not all in your head. Go off gluten, once your testing is done, or even if you decide not to get a endoscopy or colonoscopy. If your blood test came back positive, you may want to try a week or 2 gluten free. There are a lot of misconceptions about celiac disease, but those shouldn't hold you back. You are in control of what you eat, and how you treat your body, not the doctor. Worry about your health first, before anything. It's what matters. Try baking. I am also 16, and I have found that making my own foods is a way to control what I put in my body, and to make sure that I love what I am eating. I learned to love salad, love lentils, love all of those glorious things. Try making wraps on romaine lettuce leaves or boston lettuce. They're great for school lunches. Some soup companies are okay. Campbell's soup (in Canada), has gluten free chicken rice soup. It even has a stamp on the label. I love putting that in a thermos for lunch. Find out how YOU love to personalize your food. Embrace it and it won't seem so hard.
So, if I'm getting this all, the groups are (GLUTEN TYPES- wheat, gluten, brewer's yeast, spelt, rye)
(DAIRY- butter, milk, cow's milk, parmesan cheese, swiss cheese, american cheese, mozzarella cheese, cottage cheese, yogurt, casein), (RANDOM VEGGIES AND FRUIT- peach, mushrooms, cherries, plums, kiwi, mango, tomato, asparagus, chinese or nappa cabbage, watermelon, orange, lemon balm, ice berg lettuce), (OTHER- INCLUDING FISH AND RANDOM GRAINS/yeast- oysters, flounder, grouper, salmon,mahi mahi,pike, trout, carraway, horseradish, potato, peanuts, soy beans, anise, yeast-including brewer's and baking yeast)
So, gluten free, dairy-free, yeast-free, soy-free,fish-free,and then other random ones. What I suggest is that if baking, try using arrowroot starch or tapioca instead of potato starch. Instead of soy flour, try something along the lines of another fry flour, like millet, amaranth, or corn flour. If you find eggs are a problem, use a flax replacer if possible. Instead of all spice, try using a cinnamon, clove, and nutmeg. Instead of horseradish try other spicy things. Avoid fish at all costs, and just be selective with your vegetables. Prepare food ahead of time. Try looking up yeast free bread recipes. I use this really great flax and almond bread recipe that uses baking powder. If you can in fact have almonds, then try it. I'm not sure because you listed peanuts. Try rice milk if you can't use almond milk, and you can use coconut milk in things like puddings instead of soy. They're delicious. MAKE YOUR OWN FOOD and whenever you can. It always tastes better, and you'll realize soon how you like to make things. Try making yeast free cinnamon buns (baking powder-you can even make your own), you can use an all-purpose gluten free flour blend (provided it doesn't have soy or potato), or just find a recipe for a flour blend online and subsitute 1:1 flour blend for white flour. There are also recipes you can find.
Be3ing recently diagnosed, I know what it's like. The main thing is to think outside of the box. I have found that I love to take tuna salad, cheese, and some form of cracker (I also use blue corn chips). Also, leftovers are great. I use a thermos to keep food hot, like Camkpbell's soup. They offer gluten free soups. They have a list on their website. I also LOVE to bake. If you have some sort of muffin, bread, or something of that sort, you can add it to your lunch. I recently have gained a large appreciation for salad, that I never had before (I hated salad, now, not so much). Healthier options are usually more-likely to be gluten-free. Trust me, eating gluten free as a hig school student isn't a simple option, but it's pretty much the only one. I wouldn't risk your well-being. That's a whole lot of unneeded health risks. Don't take chances. It'll bite you in the butt before you know it. Going off gluten was like having a fog lifted from my eyes. Less tired, happier, more energetic, less sick (and a whole lot!), and I have a clearer mind. My appetite is small as it is, but out-of-the-box is the way to go.