I am in the process of figuring this all out. I went on an elimination diet and figured out that gluten was causing a whole spectrum of issues (I think). My frustration is that when adding things back in, rice is giving me issues. Not the lack of nutrient white rice, but the better for you red and black. When I look at the premade gluten free items, most use rice flour or a rice base. I am doing well using almond or other nut flours, but few commercial things are made with those.
Is it common to be reactive to other grains? I am very lost as I have not been DX by a physician and am only guessing at this point what is happening. Prior to coming here I read scientific journals and medical journals to get a baseline knowledge. I now know "glutens" in various forms are in all grains...so not sure how to figure out which ones my body hates.