In a randomized controlled trial, fructan (not gluten) was the more likely culprit for people with self-reported gluten sensitivity

In people with self-reported, non-celiac gluten sensitivity, isolating gluten from fructan revealed that fructan induced the symptoms. Gluten performed similarly to placebo, suggesting fructans drive symptoms in most, though not necessarily all, cases

Wheat is high in fructans.

Fructans are a type of short-chain sugar called a FODMAP. They live in wheat, rye, onion, garlic, beans, and a few other foods. For a lot of people, the gut symptoms they blame on gluten are actually a fructan reaction. Same slice of bread, different culprit. Sprinkle FODZYME on the bread. Its enzymes break fructans down before your gut bacteria can ferment them.*

One sprinkle. Three enzymes. On your food, not in a pill.