I'm not necessarily allergic to gluten, but decided to drop it when I had digestion problems after my near-death experience and enzymes were missing from my system. I do have a paternal aunt who has trouble with gluten.
Undoubtedly my favorite gluten-free food is the raw, organically grown apple.
Recently I've been reading that it's not the gluten that's the problem, but the genetically engineered wheat. Interesting because GMOs have only become used within the decade or so (I believe). In Edgar Cayce readings, wheat was contraindicated for at least one individual who exhibited autistic symptoms, though autism was not a term used at that time. Promoters of the gluten-not-a-problem idea espouse einkorn, wheat in its original form.
Gluten-free bread is hard to make, even when using xanthan gum, but I have to chuckle at the word "limited" because besides wheat, oat, rye, barley and spelt there are many gluten-free grains, namely buckwheat, sorghum, millet, rice, corn, quinoa, and amaranth. (I didn't even get into the bean flours on the market.) I make flat bread when I want a meal with bread.
I made a really good macaroni and vegetable salad not too long ago. Rice macaroni was the main ingredient, along with my chopped green pepper, tomato, fresh peas, diced onion, and, as I recall, some cucumber. The real topper was the white dill sauce I made to make the ingredients hum. The sauce was soy-flour based, and soy milk was added to the flour. It's a great sweet-sauer sauce with a little vinegar and a sweetener (I used stevia). I ate the salad at room temperature, but it's great chilled.
Thank you for asking!