Gluten proteins trigger all types of immune responses. They are in the top 10 in all the lists of high risk foods in food allergy management. Low allergy diets routinely exclude gluten proteins. The immune mechanisms involved in celiac disease involve delayed hypersensitivity and not the immediate type of reactions that are characteristic of common allergy such as hay fever.

Discussions of food allergy are about immune responses to proteins in food. Since every person has antibodies in their blood to some food proteins, you can argue that everyone has immune responses to food. You could then argue that food proteins routinely find their way into tissues and blood where these immune responses occur. If this is true, everyone must feel this activity at some time, and some people must become ill as this immune activity occurs. The unanswered questions are: how many people become ill, how often and with what consequences?

The gastrointestinal tract is central to understanding all food allergy mechanisms. In addition to digestion of food and absorption of nutrients, the gastrointestinal tract acts as a secretory organ, and as an immune sensing device responsible for immunization against incoming antigens and tolerance to frequently appearing antigens. The permeability of the GIT determines how much antigenic material gets inside.

Your study of gluten-related disease should begin with a careful reading of the Book of Gluten. 

Next you will need to study the Alpha Nutrition Program, a standard diet revision method that features gluten free eating.

You will find cross-referenced  discussions of gluten disease in the book,  Food Allergy
and the book,  Food and Digestive Disorders.