This is what I thought for years.
Started researching. Gluten, gliadin are super-villains.
On top there is the acidity which comes with any non-sprouted grain and the sometimes quite heavy and sticky hymus, even been "wholesome". Our system is poorly equipped for grains ... 'cause we're not birds. This is why we mill and cook grains, which leads to coagulation of the protein - not necessarily making it more digestible and the loss of vitamins. There is a book "The Grain Brain" by a notable neurologist - good book! I discovered I can push greatly my intellectual limits by just stopping the grains.
Check gluten on greenmedinfo.com