JGolf, for Bruce, his red blood counts have stayed up longer than they did before. So the time between transfusions has increased. That is a major benefit, because he is transfusion dependent.
Carbs are not bad!! And being gluten free is not the same as carb free.
The non-gluten commercial products he eats are made of different grains than wheat. Think rice, corn, soy and oats for example. There's a wonderful high protein grain called quinoa, from S. America, that is delicious. There are all kinds of gluten free products in the supermarkets -- even in the little town we live in. Gluten free bread, pancake mix, crackers, pretzels, you name it. Bruce uses corn tortillas sometimes to make sandwich wraps. The main big change we have made reading labels of processed foods to make sure there is no gluten in it.
Here's a link to the Mayo Clinic website about a gluten free diet. This may give you some more ideas.
http://www.mayoclinic.com/health/glu...e-diet/my01140
Good luck with this, a lot of people (who don't have measureable gluten sensitivities or celiac disease) including me, have noticed feeling "better" when they avoid wheat.