You don’t have to be coeliac for gluten to be a problem. For anyone with an autoimmune condition, gluten is one of the most common and well-studied immune triggers. It can quietly fuel inflammation and keep the immune system in ‘attack mode’ even when there are no digestive symptoms at all.
1. Molecular mimicry - gluten looks like you
The structure of gluten proteins is remarkably similar to that of several human tissues — especially those in the thyroid, brain, skin and joints. When the immune system reacts to gluten, it can mistakenly attack these tissues too, thinking they are the same thing. This is what’s known as molecular mimicry, and it’s one of the best-described mechanisms behind autoimmune flares.
2. Leaky gut and immune activation
Gluten increases the release of zonulin, a protein that loosens the tight junctions of the intestinal wall. This makes the gut lining more permeable, called ‘leaky gut’.
When the barrier is compromised,undigested food particles, bacterial fragments and toxins slip into the bloodstream, activating the immune system. For a person whose immunity is already over-responsive, this constant stimulation keeps inflammation alive.
3. Cross-reactivity with dairy
For many, the issue doesn’t stop at gluten. The main milk protein, casein, shares a similar molecular pattern and can ‘cross-react’, meaning the immune system confuses it with gluten and attacks it in the same way. This is why many people who feel better off gluten only experience full relief once they also remove all dairy dairy - also goat and sheep’s.
4. Immune calm and repair
Going gluten-free (and often dairy-free) allows the immune system to cool down. It gives the gut lining a chance to heal, antibody levels to drop, and inflammation to settle. People with Hashimoto’s, Graves’, rheumatoid arthritis, lupus, psoriasis, or multiple sclerosis frequently notice more stable energy, clearer thinking, and fewer flares within weeks.
5. Beyond gluten-free
Removing gluten isn’t the full story. Real healing comes from what you add: nutrient-dense foods that repair and nourish. Focus on vegetables, good-quality proteins, healthy fats, and naturally gluten-free grains like quinoa, millet or buckwheat. A ‘gluten-free’ biscuit full of processed starch, unnatural thickeners and binders is not the goal.
In summary: gluten and casein can act as an accelerator for autoimmunity. Removing them, even temporarily, is one of the simplest ways to reduce the immune load and support natural repair.
Your body will tell you how much better it feels once that constant background fire is out.