Gluten is a protein which contains gliadin . Some people gluten sensitivity so food containg gluten such as wheat, barley, rye, and triticale should be avoided .All forms of wheat contain gluten, including durum, spelt, and farro. Many everyday food products have gluten, such as pasta, bread, and beer. Gluten free grains are :- Sorghum. Sorghum is typically cultiv ... See the full answer