According to the Celiac Disease Foundation, gluten is a general name for the proteins found in various grains. Gluten helps foods maintain their shape, essentially serving as a glue that holds foods together. While gluten is in many pastas and bread products, it is also hidden in less obvious foods. When a person has celiac disease, eating gluten triggers an immune response to the gluten protein in the small intestine which, over time, damages the lining of the small intestine and prevents it from absorbing nutrients. Gluten also may cause inflammation in other parts of the body.