easyflo wrote: I'm beginning to like brown rice but jasmine rice is my absolute favorite.
I know I'm coming to this a bit down the road, but I work at a health food coop, and I used to be the bulk buyer for our store. There's a company out of California called Lundberg that sells rice and rice products, and they actually offer a brown jasmine rice. If you can't find it at a store in your area, there are plenty of sites online that sell it, too. It's not quite as aromatic as the white, because it still has the bran, but you get that good jasmine-y flavor all the same. It's actually my favorite thing they sell.
As for the gluten intolerance thing, that's a tricky subject. It's hard to tell whether more people are being misdiagnosed, or whether we're just more aware of gluten intolerance, or maybe even if there's other environmental factors that play in to its growth. If you're worried about whether you are having problems with gluten, you can take it out of your diet for a few weeks and see how that treats you, then go from there. Another option that works for many people with milder intolerance (NOT ALLERGY; wheat allergy and gluten intolerance are different things), you can try sprouted wheat breads. Food For Life (the Ezekiel Bread people) and Alvarado St. Bakery are two companies I know of that sprout their wheat before they use it for baking. Gluten is a protein that stores energy for the wheatberry to grow into a seedling, so it can get started before it's photosynthesizing its food. The idea, and I don't know how scientifically sound this is, is that once the wheat gets sprouting, that gluten is converted to more easily-digested matter. I know many people that have had to eliminate wheat (and rye, and barley, and sometimes even oats) entirely from their diet, but I've also known folks that do well with sprouted grains. Plus, they're usually a decent source of fiber, and Food For Life even makes other products (cereal, pasta, etc.).
Hope this helps somebody down the road. Cheers!