Lets Figure Out Where Gluten Hides. First What is Gluten And What Are Some Names.

To start Gluten is the elastic protein in wheat, rye and barley.  It is what makes bread doughy.  Gluten is the glue that holds the food together. Gluten is Gliadin and Glutenin, which is what damages the small intestine in people with Celiac disease.  This is also what upsets peoples stomach with gluten sensitivity. 
Gluten also hides as spelt, durum, semolina, couscous, orzo, faro, kamut, triticale, and einkorn.
Spelt and kamut are grains, wheat in the natural form and contain gluten.  Always check the label some foods say wheat free but still contain gluten.
Barley is a bit hard, it hides in things you don't realize, like beer, cornflakes, or malt vinegar. 
Wheat is where you find 90% of your gluten. Rye and couscous are pretty easy to avoid.  Triticale I have never seen. It is a cross between wheat and rye.  When you think gluten, you think pasta, bread, pizza.  These are the obvious sources of gluten.
Over the next few days I will go over some hidden places where gluten hides.