Gluten is a protein composite of gliadin (a prolamin protein) and glutenin (a glutelin protein). Primary sources of dietary gluten are wheat, rye, and barley. The word “gluten” comes from the latin meaning for “glue”, it is responsible for the elastic texture of dough.
Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that’s ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products.
Celiac disease is the condition in which there is an abnormal small intestinal mucosa that improves with a gluten-free diet.
For whatever reason you choose to go gluten-free it is important to enlighten yourself with the benefits and risks, and there may be no difference for some.