I'm not intolerant to gluten, but I tried this diet to see if the effects I'd heard about would have any benefit for me. I ate gluten free for a month and was remarkably less tired! And it wasn't as hard as I thought it would be. It was definitely worth the extra effort.
This is a great book if you're just starting to learn about the gluten free diet. The introduction is wonderfully organized and describes all the different kinds of 'flour' they use. Since it's from America's Test Kitchen, they explain why they used certain flours and what the finished product looked and tasted like