I have done posts about why we started our truck, and how to easily accommodate your vegan friends. But I haven't discussed GF, or being 'gluten free.'
Let's get some legal stuff out of the way...our truck is gluten free, meaning that we do not serve products that contain gluten BUT we do operate out of a shared kitchen, and use some products that say they are "processed in a facility that also processes wheat" so we cannot guarantee the safety of our products for people with severe allergies. In addition, I am NOT a medical professional. I have done a ton of research for my own benefit and am simply sharing it with the world.
If you read my post about why we started the truck, then you already know that I have made dietary changes in order to improve my health. I have some inflammatory conditions that are worsened by certain foods. Gluten is one of those foods that can trigger inflammation in my body. So you don't have to have Celiac's to see the benefits of avoiding gluten products. (I personally have an undetermined arthritic issue--who knew there were so many that they can't narrow it down! AND I have IBS which is also a blanket term they throw over undetermined GI issues!) I will include links to articles below so that you can read and make a choice for yourself.
Going GF can be difficult, but it is easier than it ever was due to there being so many products out there and so many restaurants stocking GF products. If you are vegan and GF it can be a little more challenging since many GF products also contain eggs, but it is possible to find appropriate products out there! One of the easiest, and cheapest places to find products is Aldi's. They have a line of Live G Free products that are great, but you do need to read labels if you are vegan--not all of the products are egg or dairy free. We use Barilla pasta, and Pure Knead breads on our truck because we like the quality.
So when I was contemplating whether I should go GF I decided to try it out for a few weeks, then eat gluten and see what happens. I had originally wanted to go GF for a month to ensure that all traces had worked their way out of my system, but I didn't make it! I only lasted about 3 weeks. So I didn't feel dramatically better in those 3 weeks, but when I did indulge in a bit of bread I did feel the effects. For me, it is a generalized yucky feeling that in turn makes me very grumpy. I would say that I am on the lower end of the spectrum of reactions. Now that I have been GF for some time, if I do have a little on accident or out of politeness it usually isn't a big deal for me. Its when I have gluten in combination with other products that I know are triggers for me that I really get myself into trouble! So I have found that it is best to avoid my triggers as much as possible, no matter how little the effect, so that I never experience the culminating effects that I used to suffer.
In my personal opinion--based on some good information and anecdotal evidence--most people with gluten intolerances have them due to how we process wheat in this country. So we may not be gluten intolerant at all, we may be allergic to the chemicals and pesticides that our wheat is drenched in during harvest. My sister-in-law is very sensitive to gluten products, but when she went on vacation in Europe she had no issues at all with eating breads and pastas.
As promised, here are a few links.
There is so much more research out there, but I think what sold me was doing my own little experiment. So if you have been thinking about it, try going off of gluten products and see how you feel. See how you feel when you eat them again, and see if you think it is worth it to continue in one diet or the other. If you choose to be GF, Vego will be your truck!