I read on a celiac site that the at-home, free way to determine if wheat/gluten is a problem for your system is to completely cut it out for 14 days and THEN sit down and eat 1/2 loaf of french bread. If you get sick, you're sensitive. If not, you're probably fine. I quit gluten two years ago but only stuck with it for a few days, didn't feel better, and gave up. Just not long enough for my body to clear I guess. Problem is that gluten is in EVERYTHING. Soy sauce, chicken stock, even some corn chips. It's in red doritos but not blue. And a LOT of vitamin supplements are bound with gluten products, so for people on this board that's important.