I'm not surprised. I think most people DO feel better off wheat but they've gotten so used to feeling crappy all the time they don't realize it.

I understand the feeling of giving up a food you've eaten all your life. It is a concept that is difficult to come to grips with, especially when the government pushes the food at you with subsidies to the farmers and the continually brainwashing that it is good for you, when in reality it isn't.

Any of those Challah's you're talking about making still contain gluten. Some people react worse to barley gluten than they do wheat gluten.

I'm sure there are other Jews you can ask about gluten free options you might try this web site: http://www.glutenfreeforum.com/

Also this list is very useful: Safe and Forbidden Foods