I switched over to gluten-free grains last Thurs and have had no problems since. LBTC: according to my whole grains guide Kamut isn't gluten-free so I'm staying away from it. It says Spelt can be tolerated except by highly-sensitive individuals so with my track record I'm staying away from that one too. Right now I"m eating all types of rice, buckwheat (which was so stimulating I was up all night - might be a good breakfast food! ) millet, and quinoa. I even found Rice Tortillas so I can have tortillas for lunch. I'm going to try making some Moose Goo tomorrow using Teff Flour, agave honey and sunflower seed butter and see how that works out.

Thanks everyone for your advice, help, support and just overall being there.