Thanks for the replies guys! I'm having another tough morning and have to go into work in a little while.
I have been using Bob's Red Mill All Purpose Baking Flour and Bob's Red Mill Xanthan Gum to replace wheat flour in my baking. This wheat/gluten free flour has these listed ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour.
There was already a thread about this flour mix here: http://www.helpforibs.com/messageboards/ubbthreads/showflat.php?Cat=&Board=recipe&Number=16759&page=&view=&sb=5&o=&vc=1
I also had Rudi's Gluten Free bread with the following ingredients: Water, potato extract, rice starch, rice flour, sorghum flour, organic high oleic sunflower/safflower oil, organic evaporated cane juice, organic honey, egg whites, organic inulin (just noticed this as I am typing! Missed that one in the store. Fiber in nutrition facts only listed at 1g though. And I didn't start eating that one until yesterday afternoon after I was already ill), yeast, sea salt, organic molasses, xanthan gum.
Also had Baked Lentil Chips with Bean Flour (Lentil, AdzukI, and garbanzo beans), potato starch, vegetable oil, and then a mix of spices.
And finally I had a Pasta with Organic Rice Flour, Organic Rice Starch, Organic Potato Starch, Organic Soy Flour. (From what I had found researching FODMAPs and Soy it was the soybean one has to stay away from. Was this accurate?
There were some other products I had last week but I don't have their ingredients in front of me.
I don't know how to proceed. Normally when I feel this sick I rely on basic toast (which has wheat), oatmeal, and cereal to get me through. Debating if I should go back to wheat now or eliminate the gluten free products and try FODMAPs without them for another week. (But then I am at a loss for what a person should be eating.)
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Re: Getting much worse--Should I continue?
