Which is why I'm not going to tell you to cut gluten for health reasons. If you have a health issue, see your doctor or allergist or registered dietician.
For fat loss, cutting out gluten does a few magical things:
1.) It cuts out all of the cheap, easy, crappy food you eat. Cutting out gluten MASSIVELY REDUCES MOST PEOPLE'S CALORIES. (decreases quantity)
2.) It makes you more mindful of what you are putting in your mouth. (increases quality, decreases quantity)
3.) It makes eating crappy food more expensive and more difficult. (increases quality, decreases quantity)
4.) It pre-disposes you to eat more fruits, vegetables, quinoa, and rice, for carbs. (increases quality)
5.) It pre-disposes you to eat more protein. (increases quality)
Boom. There you go.
No surprise that it works for fat loss. It limits quantity of food, and it increases quality of food.
I'm telling you though, the day that you can get gluten free twinkies at 7-11, gluten free will cease to work as a fat loss tool. That's why "low fat" stopped working for fat loss, it ceased to be a tool to increase quality and limit quantity, the only two variables that actually matter for fat loss.
Remeber, there are only two variables in fat loss:
1.) Increasing the quality of food = leaner at any given bodyweight
2.) Decrease quantity of food = lower body weight
It doesn't really get any more complicated than that, unless you've massively overdone one of the two for long periods of time. For the other 90% of people, that's the whole deal.
You don't need to be scared of any foods.
That being said, if cutting out gluten works as a simple tool to help you increase quality and decrease quantity, by all means do it. Just know why you're doing it, be straight about it, and don't be afraid of it.
by Josh Hillis