If you're type 2 and low eating low carb, you're probably not going to be eating gluten anyway.
Be careful of gluten free products, many of these products use rice flour which will cause big blood glucose spikes. (Rice is worse than wheat, both are worse than table sugar.) All carbs break down into the body as sugar which is why they are bad. Most T2s eating low carb avoid all grains (including wheat - gluten, rice, oats, barley etc.) for this reason.
As the poster above me has stated, a lot of gluten free products also have additional sugar in them. They are more expensive usually too.
For all these reasons, I avoid gluten free products. (also Type 2)
Chronicle_Cat - When my Endo told me I should be follow a gluten-free diet, being low carb, I thought it'd be a dawdle. Boy, was I wrong! I may not be consuming the "big hit" items containing gluten, but gluten is in way, way more things that wheat flour and wheat based products. Soy sauce, many cola drinks, lots of flavourings or spice mixes, and even some instant coffees contain gluten.
Trust me, gluten-free is a whole new level of label reading from low carb.