<<Disclaimer: Verify this information before applying it to your situation.>> Thanks to all who answered my question. It seems that the thing to do is go for the straight gluten. Most people suggested seitan, a gluten product which can be put into casseroles, stir-frys, etc, and is mostly protein. People also mentioned deliberately avoiding gluten-free products, although I don't want to stock up too much, in case I have to switch over. I sincerely hope I never need this group, but if my testing is positive, I may see y'all in a few weeks. :-( Laura