I am the same. I did a 23andme and found I had the highest risk gene for Celiac (HLA-DQ2.5). If you have that gene, you get an inflammatory response to gliadin

I am the same. I did a 23andme and found I had the highest risk gene for Celiac (HLA-DQ2.5). If you have that gene, you get an inflammatory response to gliadin (one of the proteins in gluten and mimicked by proteins in other things) regardless of whether you develop the enteropathy of your intestines that is required for a Celiac diagnoses. Certain parts of Europe never ate bread until globalized food and did not evolve to digest triticea family plants. Eliminating these foods from my diet made me calmer than I have been in my entire life within a week. I find that flour is much worse than baked bread, and baked bread is much worse than sourdough. And this is reflected in the amount of unmetabolized gliadin in each of them. I tried reintroducing enough times to just give up and accept it. And I continue to feel better as time passes - so far no diminishing returns.