I know this probably isn't strictly the best place to ask this question but some of you may have experience of this.
I am considering trialling a gluten-free diet for a few weeks to see if it resolves several issues which may or may not be caused by gluten: I have not been diagnosed with coeliac disease so don't have to be hyper vigilant. However, my husband does most of the cooking and uses flour to thicken sauces. He will not countenance using corn flour. He wonders whether a low-gluten diet will be sufficient to see whether gluten is a problem for me.
To be fair I'm not planning on buying any guaranteed gluten-free foodstuffs other than pasta; my oats will be the same as usual and may or may not have traces of gluten.
So the question is whether I need to go completely gluten free or whether a large reduction in gluten will suffice for testing purposes. Does anybody have experience?