Welcome to the boards! 
I'm pretty fortunate in that, now that I'm stable, I don't have ANY oddball intolerances anymore. The only thing I can think of is that I don't like soy cheeses, so I omit them from recipes, or don't make recipes that are heavily dependent on them.
Wheat isn't an IBS trigger, and in fact it's an excellent source of soluble fiber (well, when it's not whole wheat), so it shouldn't come as too much of a surprise that the recipes contain wheat products. There's actually very few people with IBS only who are sensitive to wheat. I don't have too much experience with substituting for wheat flours, but you might have some luck checking out the recipes and hints at www.celiac.com - and, of course, I'm sure someone else will come along here who has more experience with that kind of thing than I do.
Are you allergic to garlic? Or does it simply give you IBS-related problems? As long as you're not allergic, garlic powder might be a good substitution for you.
Generally speaking, some of the more creative cooks here can suggest substitutes for just about anything in a recipe - or tell you when it's absolutely vital that you NOT substitute. I can't tell you exactly how that's done; speaking for myself, it's just a lot of common-sense trial-and-error.  But if you have any questions about specific recipes, post them on the Recipes board and we'll be glad to help you out!
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Re: Differences in trigger foods
