I went gluten free about 3 weeks ago. I really haven't had any withdrawal with any foods but I have asthma and I am hoping that it helps me. I am trying a few of the gluten free items out there but I am not subbing them to fill the void. I eat them when I want something thats all. Rotini has a great GF pasta that you whould never know that its not the real thing.
I like you was afraid that when my family and friends heard I was GF they would think it was a fad and that would pass after a few weeks but I have no problem with it. I DO feel better and I am glad that I dropped the wheat! Good Luck to you

Well I wish you luck and if you need help we are here for you!

1. Focusing on vegetables and the perishable sections of any grocery store is a good place to start.
2. I would also say introduce yourself to quinoa. Its a complete protein, has 9 amino acids essential for life so its a good thing to add to your diet to help cover any gaps as you learn.
3. Eating one glutenous item should not be an excuse to go on a binge or gluten bender. It will just delay the sysmptoms leaving your system. Gluten took 6 months to completely leave my system. Every time I screw up or get glutened its like starting over so dedication to the journey is important. If I eat a full meal with gluten- I get daily headache/nausea for 6-8 weeks afterwards. If its accidental trace amounts, its about a week. Your level of sensitivity may be different but as you go off wheat it will start to be clearer when you mess up.
4. Don't go radical or preachy- but definitely be clear that you are 100% gluten free for health reasons. No wiggle room. Do not compromise to make others happy- your health has to come first as you trial GF. For some reason people (general public) seem to thing that its not serious and that a little is fine. I once had a server try to suggest menu options that were lower in wheat/gluten content than others. And I have actually used the words "neuro-toxin" to describe it because that what is does to me and I have many of your symptoms. You dont need to tell everyone, but don't be afraid to stick up for yourself.
5. Avoid relying on "gluten-free" products that replace their glutenous counterparts like muffins, breads, cookies. They are usually high is carbs, low in nutrition, and high in sugar and salt. You are best off trying to get to the source of foods like other non-gluten grains, seeds, and nuts than their processed versions.
6. Pay attention to sauces, dressings, and spice packages. They are often my source of screw ups, especially when other people cook for me or are serving me! (And they tell me something is GF.)
7. People who are gluten intolerant often have other food intolerances, so watch for other symptoms/triggers. All your issues may not clear up because you are reacting to something else.

Good luck on the journey! Gluten-free is work but its worth it! :happy: