[Maedchen]

Many think that if they don't eat gluten for a short time, that it should be all better, but sadly it takes some people a longer time to get gluten out of the system.

If you are just starting, you could be getting some gluten still by cross contamination from wooden utensils, cutting boards, toasters, or making food on something that had previously cooked gluten on.

Also, gluten is literally in almost everything, so it could be a cc issue with something down on the list. (I can't eat Penzi's spices at all without bad reactions, but I don't have a problem with Simply Organic's spices or McCormicks..... So, I figured it out and avoid some products due to how they manufacture those items.)

With gluten avoiding, the body can also see soy, corn and dairy as pretty much the same as the gluten in the gut. It is not uncommon to have more than one issue.

As to the OP, is it possible that the common ingredient in the two dishes mentioned could be causing an issue. (My husband developed an issue with salicylates......and tomatoes and onions cause major issues for him now.)

I would recommend a food journal to see any patterns.