Hi! I saw your question in the comments section for Gluten-Free Dinners asking if gluten-free was just a fancier word for no carb. Actually it is not. Gluten is a protein found in many grains that some people cannot tolerate. People who have Celiac disease cannot digest gluten at all, they will get very sick as the gluten attacks their intestines and damages the villi in the intestine wall, preventing the body from absorbing nutrients. People like myself that are just gluten intolerant, don't carry the Celiac gene, however my body reacts to gluten. I have minor symptoms compared to some that are gluten intolerant. I won't go into the gross details, but within 15 minutes of digesting gluten, I will have bad intestinal issues, headaches, brain fog, and complete exhaustion. And this comes from a person who was very against admitting I had gluten intolerance until my issues became a daily occurance. As for eating gluten free, it definitely isn't low/no carb. The best way to follow the diet is to eat whole, single ingredient foods like fruits, veggies (both have carbs), meats, etc. There are also GF substitutes from breads and pastas, typically made with rice or corn or quinoa and those have carbs in them as well. Believe me, more than anything I wish I didn't have to follow this diet, but when I remember how horrible I felt before the diet, I know it's not worth going back to eating those foods I miss and that I used to love.