Gluten, latin for “glue,” is the group of proteins found in wheat, barley, rye, triticale, malt, brewer’s yeast, wheat starch, and wheat derivatives like wheat berries, durum, emmer, semolina, spelt, and farina. Often those who are intolerant don't experience symptoms until days after consumption. I didn't consider eliminating gluten sooner because it didn't make me sick immediately. I have friends who are physically sick for days if their meal has even a small trace of gluten. Because I didn't notice an immediate reaction, I thought I was in the clear- big misconception!