<<Disclaimer: Verify this information before applying it to your situation.>> I'm not sure what that term means. I have been an insulin-dependent diabetic for 31 years now, and although I have not been diagnosed as celiac, I do have trouble with foods containing gluten and so I avoid them. My use of insulin certainly has changed over the years, but until recently, I too was using NPH and Regular. Then I stopped Regular and began using Humalog. About a month ago, I began Lantus instead of NPH with the Humalog, and I just love it. For many years I've had to take multiple shots every day, so this doesn't change much in that regard. I try to stick to 60-70 carbs a day (every person is different in their tolerance for carbs), and that's very hard to do eating foods that contain gluten-free flours. I believe most of them are a lot higher carb than wheat. I do a lot of my own cooking, and use some brown rice flour, soy flour (or if that's not okay, you still can get other bean flour), amaranth flour (it's expensive but higher than wheat in protein), and finally--very low carb--nut flour (nut meal). Let me know if you'd like some of my favorite recipes. It's my experience that the lower carb I go, the fewer extreme blood sugar swings I have. Good luck! Rosalie