Very few of my dinners lately have contained gluten. I do work in a bakery and bake at home as well, so there most certainly is gluten in my life. It hasn't been a conscious choice, just something I noticed after the meal was made.
And that's the point I'm making. I don't like diets that try to pretend you're having meat if you're a vegan or bread if you're gluten-free. You shouldn't feel like you're missing out by having substitutes and instead embrace the variety of what you can have. I like following a meal plan that makes delicious food that just happens to conform to the guidelines. I won my senior competition in culinary school with a vegetarian meal in part because no one noticed there was no meat in it. Delicious and nutritious meals should be your goal. Whatever restrictions you or your doctor have placed on your dietary lifestyle simply have to be built into the recipes.
Meanwhile, I've lost a little more weight than I should because of the gluten-free thing. I tend to replace bread with low calorie, high-fiber foods like beans and brown rice or just more veggies. Not much of a potato person, I rarely add salt to anything, and I haven't been frying lately. So I'm having ravioli with alfredo sauce and garlic bread for dinner. Nothing like packaged food to put a little weight back on.