Part 1--going gluten free
Part 2--eating 'normally' after the GF test
Part 3--low (glutenous) carb with a whole grain focus
So far so good. I made a batch of homemade rolls (one of my favorite things) and snacked on them quite a bit one day, and found that I felt quite unfilled and also had that lethergy and malaise, and that was what made me realize that a problem with candida (yeast/sugar) may be a more likely culprit for me than a problem with gluten.
As I work on cutting back it gets easier. The first couple of days that I avoided white flour I was craving sugar like crazy--we didn't have any cookies or anything in the house, but I realized after the fact that I went through most of a jug of fruit juice in one day. Whoops!! As I stick to it though, I am finding that I don't crave those white breads/rolls as much as I used to. I make whole wheat bread and I seem to do fine with a little of that. I didn't notice any ill effects after having a meal with pasta in it. But I'm trying to take it very easy on white/processed flours.
There is one last step, which I am slowly starting into, and that involves soaking my grains and/or taking digestive enzymes. Soaking flours helps the grain begin to break down, so that it's easier for the belly to deal with. Digestive enzymes do the same thing only on the inside rather than the outside!