Gluten is highest in wheat, although it is also present in rye, barley and oats. Some people, however, are sensitive to something in gluten called gliadin, which isn' t present in oats. Of course, let' s not jump to conclusions that you' re gluten sensitive. You might be allergic to wheat only, or may even react to the yeast in bread, not the wheat. How are you with beer? Many people react to brewer' s and bakers' yeast. The only sure way to find out is to get yourself tested.