Wheat, rye, and barley are universally acknowledged to contain the gluten proteins that trigger inflammation and damage to the small intestine in people with celiac disease. Gluten provokes the secretion of IgA-class autoantibodies which target tissue transglutaminase (tTG). These autoantibodies, called anti-tissue tranglutaminase (anti-tTG), are produced in the small-intestinal mucosa. Following ingestion of gluten, anti-tTG…