Yes, I only use it when I'm eating outside my home, at restaurants, when traveling, when at a friend's house for meal, etc.

Xanthan gum is added into the the flour mix--1 teaspoon per 2 cups for binding, but some people avoid it because it can cause gastro issues--if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of flour as a substitute (works well in no-bake recipes).

NCGS is 10x more common than celiac disease. This should help you get off to a good start:   

Yes, @Ginger38,  anti gluten antibodies are only found in Celiac Disease.  NCGS does have similar gastrointestinal symptoms as Celiac Disease, but no autoimmune antibodies are produced in NCGS.  NCGS may be a pre-Celiac state in people with a genetic predisposition for Celiac Disease.   Have you had a genetic test?  You have to have inherited certain genes in order to develop Celiac Disease.  You don't have to eat gluten for a genetic test for celiac disease.  Some doctors will make a Celiac diagnosis if you have the genes and improvements on a gluten free diet.  Plus you've got positive antibodies.  You're in the tribe!   All first degree relatives (mom, pop, siblings) should be tested, too.   

so its helpful for cross contamination possibility in restaurants.