I'm gluten intolerant, not celiac. I believe this describes me as well Sheila. I never seemed to have issues with say, a sandwich made with regular bread, but Lord Almighty-- anything with added gluten (primarily vegetarian meat substitutes) I had a noticeable reaction--headaches in particular. I finally traced it to the gluten in these products when I had a severe reaction to homemade seitan (which is vital wheat gluten + water and a small amount of seasoning--so basically pure gluten). The episode prompted me to compare all those foods where I developed headaches after eating (I was hoping it was just a coincidence) and every single one had gluten listed as one of the primary ingredients (boca burgers and smart dogs would give me headaches, but gardenburgers and tofu pups did not--comparing them, the ones that triggered headaches were the ones with gluten as a main ingredient--so mystery solved). Notably, the buns did not seem to have an adverse effect--so that's why I think I am merely gluten sensitive/intolerant vs a full-blown celiac.Sorry for the ramble. I just never came across anyone who didn't have a binary attitude towards it. I am pleasantly surprised to find someone else feels as I do. (I will be having some of my cousin's incredible pumpkin pie, btw--maybe eat the entire crust).That said, I do avoid gluten as much as possible because of the aversion I developed to it from the seitan episode. Better Batter gluten-free flour is a wonderful substitute for regular flour. It has xanthan gum already in it. A 5-lb bag lasts forever (you can order it directly from the betterbatter.org site for $25 including s&h--it's $20 plus $5 shipping--and sometimes there is a free shipping offer. Vitacost and glutenfreemall.com carry it too). If you want to make a graham cracker crust for the cheesecake--Kinnikinnick's gluten-free Graham-Style Cracker Crumbs (available at some brick-and-mortar stores as well as online) taste exactly like regular graham cracker crumbs. I always keep both these products in my pantry.