Mine is most likely cross-reactivity from a wheat dust or pollen allergy as a kid, hay fever. I developed the food allergy at around 28 but had really bad hay fever growing up. Doc thought at the time that it was probably a stress induced autoimmune event that flipped the switch. I break out in hives if I eat it. I'm lucky that I can live on antihistamines and fingers crossed, so far I can still tolerate it if I want to and can pop zyrtec for a few days if there is a cross contamination issue. I do believe a lot of celiac and sensitivity stems from how hardy we've made the grain to increase harvest bounty. It's also harder to digest.