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My blood tests for celiac came back negative - whew.

Over the course of experimenting the past few months, I have come to be sure
that I have a reaction to gluten, but I'm glad it's not celiac.

My question now is where to go from here.  My current plan is to remove
obvious sources of gluten, but not "sweat the small stuff" e.g. caramel color,
natural flavorings that are 7th on the list of ingredients. Does this seem
like a reasonable course of action?  Of course, it will still mean changing my
cooking, etc, but as I was on a low-grain diet anyway ("Zone") that isn't
nearly as daunting (note: I DID challenge myself for the test).  I do want to
know about cookbooks, though.  There are a TON of them out there.  Besides the
Hageman books, are their any that are especially recommended (or, just as
important, "don't waste your money")?  I'm especially looking for a book that
will not only have recipes (and I'm hoping to find some tasty ones!), but will
explain about the different ingredients and what they accomplish, so I can
figure out what to try for sauces, or whereever I now tend to use wheat.
I have searched the archives on "cookbooks" but I'm not really finding the
answer to this.  Especially welcome would be opinions from people who have
tried several cookbooks and can compare.

One more question, and that is any info on non-CD causes of problems with
gluten.  I don't think it's a wheat allergy, as my symptoms are gas, fatigue,
and sometimes stool changes (I have to eat a lot of gluten for a long time to
get that, though).  But I suppose it could be an allergy, because I swear my
airborne allergies are better on a low-gluten diet.

Thanks for any and all input-

Laura