Gluten is a general term for certain proteins that are found in wheat, barley and rye and are responsible for triggering the autoimmune reaction that is the hallmark of celiac disease. There is currently some controversy about whether a similar protein found in oats causes a similar response. Individuals who follow a gluten-free diet eliminate gluten and all derivatives of it from the food that they consume.Grains that are NOT acceptable on the gluten-free diet are:Wheat, otherwise known as enkorn, durum, faro, graham, kamut, semolina, spelt Rye,Barley including malt and brewers yeast, and triticale (a cross between wheat and rye).Obvious places for the above grains are:Breads,Pastas,Baked goods,Cereals,Bars,Malt products,Soy sauce,Marinades.Many processed foods can also contain other hidden sources of gluten.