What Really Happens To Your Body When You Go Gluten Free For the average eater, the words "gluten-free" are horribly confusing. This protein made up of the peptides gliadin and glutenin is found in grains such as wheat, semolina, rye and barley. It's known for giving bread its airy and fluffy substance and dough its sticky texture. But recently it's become notorious for sending dieters, restaurateurs, and the medical community into a tailspin. Why? Because every time you eat a Cronut or a turkey sandwich, your body either decides to break the gluten down and absorb it, or produce antibodies to attack it. The latter is known as celiac disease, and to a lesser extent, non-celiac gluten sensitivity. Avoiding gluten completely is, as of now, the only known treatment to help heal these conditions. But what about the rest of us who haven't been diagnosed? What really happens to the body when you give up gluten?