Beverage

Dairy will trigger the same reaction as gluten does in about fifty percent of Celiacs because Casein, the protein in dairy, resembles the protein Gluten.  Dairy will provoke the same autoimmune reaction as gluten does, including damaging the villi in the intestines!
Damage to the villi causes malabsorption of vitamins and minerals.  Absorption of all the vitamins and minerals are affected, but the water soluble B vitamins, especially Thiamine, are affected.  We can run out of Thiamine in as little as three days to three weeks.
The Gallbladder, the Pancreas and the Thyroid all use large amounts of Thiamine Vitamin B1 to function.  Thiamine is needed to turn fats, protein, and carbohydrates into energy for the body to function.  Insufficient Thiamine can cause gastrointestinal symptoms like bloating, floaty stools, and oily stools.
Thiamine deficiency disorders can occur in organs like the Pancreas, Thyroid and Gallbladder, resulting in insufficient digestive enzymes and bile, and low Thyroid hormones. 
Vitamin D is commonly low in Celiac.  Vitamin D helps regulate the immune system.  Getting your Vitamin D level up in the 80's will help immensely.  
Talk to your doctor about supplementing with vitamins like Thiamine and the B Complex vitamins, Vitamin D and minerals like magnesium and calcium while you are healing.  

I Googled "wheat in perfume"  and got lists of perfumes that contain wheat.  

@Ginger38,
Call your doctor that treats your diabetes about the Januvia and about being at your tolerance level for the gluten challenge.  Encourage this doctor to get the appointment with the gastroenterologist moved up.  
The increase in the dosage of Januvia may be causing side effects.
"JANUVIA may have other side effects, including stomach upset and diarrhea, swelling of the hands or legs, when JANUVIA is used with metformin and rosiglitazone (Avandia)."
https://www.januvia.com/possible-risks-and-side-effects/
Metformin is known to cause Thiamine deficiency.  Gastrointestinal Beriberi causes symptoms like you describe.  Nausea, vomiting, diarrhea/constipation, anxiety, and palpitations are all symptoms of Thiamine deficiency.
Talk to your doctor about supplementing with Thiamine and checking for other nutritional deficiencies.  
Thiamine deficiency disorders: a clinical perspective
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8451766/
 
Call your gastroenterologist and let them know you are at your limit on the gluten challenge.  You are endangering your health if you continue.  Request your appointment be moved up.  
!!!Throw out the Gatorade Zero Sugar!!!  The artificial sweetener in that ACESULFAME POTASSIUM is really bad.  It messes with your body's ability to regulate glucose metabolism.  It also messes with your intestinal bacteria, resulting in diarrhea and bloating.  It also increases inflammation.
The artificial sweetener acesulfame potassium affects the gut microbiome and body weight gain in celiac disease-1 mice
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5464538/
I hope you feel better!
Keep us posted on your progress!

I need to correct something I wrote earlier this thread.  The energy bars from Costco no longer have the Gluten Free certification on their labels.  It disappeared sometime this year.  The ingredients do not contain wheat, rye or barley but this product is processed in a facility where they also process items with wheat.  I assume this is the problem.  I have called them (CA) but they have not returned my call.  Lesson: read the label on the product every time you purchase it; it can change!

I was 59 when diagnosed with Celiacs. I had not had the typical intestinal symptoms, mostly the pain, brain fox, etc. When I started gluten free, OMG, I couldn't get enough food and I dropped a ton of water weight / inflammation in the first few weeks.  I was like a teenager, couldn't get enough and didn't gain back any weight, was actually too thin (bcuz I was essentially starving underneath all that inflammation).  I did stay away from all the gluten free breads, and they just tasted terrible and I didn't want it anyway. I craved protein and veggies mostly.  I felt it was my body being so happy that some nutrition was finally getting through and wanting more, more more. That feeling went away after about 6 months, lots of supplementation also (all the b's, especially thiamine-benfotiamine & b12) and now I eat like I always have, organic and whole food mostly.  I've finally gained back a little weight, but it's muscle from now being able to do heavy work that I couldn't do before.  Listen to your body, and be very careful with any processed gluten free foods, they are mostly junk ingredients (not all, but mostly) that you wouldn't want to eat anyway.

I was 59 when diagnosed with Celiacs. I had not had the typical intestinal symptoms, mostly the pain, brain fox, etc. When I started gluten free, OMG, I couldn't get enough food and I dropped a ton of water weight / inflammation in the first few weeks.  I was like a teenager, couldn't get enough and didn't gain back any weight, was actually too thin (bcuz I was essentially starving underneath all that inflammation).  I did stay away from all the gluten free breads, and they just tasted terrible and I didn't want it anyway. I craved protein and veggies mostly.  I felt it was my body being so happy that some nutrition was finally getting through and wanting more, more more. That feeling went away after about 6 months, lots of supplementation also (all the b's, especially thiamine-benfotiamine & b12) and now I eat like I always have, organic and whole food mostly.  I've finally gained back a little weight, but it's muscle from now being able to do heavy work that I couldn't do before.  Listen to your body, and be very careful with any processed gluten free foods, they are mostly junk ingredients (not all, but mostly) that you wouldn't want to eat anyway.

Welcome to the forum, @Rageagainstthewheat!
First, let's deal with terminology because you may not be using the term "intolerance" in the same way as it is normally deployed when referring to gluten-related disorders. Gluten is found not only on wheat but in barley and rye.
Though you will find some inconsistency in how people use the terms "intolerance" and "sensitivity", more often than not, "gluten intolerance" is used to refer to celiac disease and "gluten sensitivity" is used to refer to NCGS (Non Celiac Gluten Sensitivity). These two gluten-related disorders share many of the same symptoms, especially in the GI spectrum, so they can be very difficult to distinguish apart from formal testing. Celiac disease causes inflammation of the small bowel villous lining, which over time, damages this membrane. NCGS causes diarrhea, gas, discomfort, etc. but does not damage the villous lining of the small bowel. NCGS is 10x more common than celiac disease. There currently is no test for NCGS. Celiac disease must first be ruled out. Some experts believe that NCGS can be a precursor to the development of celiac disease. The antidote for both conditions is the same: lifelong abstinence from gluten. I do not believe you are correct in asserting that if you have NCGS instead of celiac disease that it might go away and that eventually you may be able to go back to eating gluten. 
Since your testing for celiac disease has been sabotaged by eliminating gluten from your diet and not being able to endure the gluten challenge . . . and since you do have the genetic potential for celiac disease . . . and since consuming gluten makes you so ill you cannot complete the gluten challenge, I would operate under the assumption that you do have celiac disease and commit to lifelong abstinence from gluten. The challenging thing for you and for others who don't have an official diagnosis of celiac disease is the temptation to rationalize it away psychologically and fall off the wagon.

While you are following the advice of the above very knowledgeable people, you might want to try adding some vitamin C and magnesium to help things move along. If you've been undiagnosed with celiacs and had intestinal issues also, you are probably low on a lot of nutrients. 
On vitamin C, docs that know anything about supplements will tell you to increase dose to bowel tolerance, i.e., increase until it gives you soft stools or diarrhea, and them back off a little until things are hokey pokey.
On magnesium, do a search on "magnesium for constipation"  I can't recall which form of magnesium works best for that, but it may be beneficial for you.
Taking both won't hurt, but I'd advise trying out one at a time and noticing results.
 

I had lingering acid reflux, silent reflux, dry cough after meals, exacerbated my asthma.
Doc tried to put me on acid reducers, but we need acid to digest and release vitamins so they can be absorbed in the intestines. If we reduce acid, food does not digest, and can rot or ferment and cause all kinds of havoc, which is probably what was causing my symptoms. 
I took a little over the counter acid reducer for a short time after that, and gradually weaned off until the things in this article really really really helped. You may not have hiatal hernia, I was not diagnosed with one, but these techniques will probably still help you:
https://drjockers.com/hiatal-hernia/
The heel thumping exercise (The Warm Water Fix), raising the head of the bed, and a sip of apple cider vinegar before meals with protein are the things that helped me the most.
Also DGL tablets are a life saver, I chew 2 after dinner now and rarely have issues. It COATS, but does not reduce acid. So it helps but does not suppress the acid we need for digestion:
https://www.amazon.com/Integrative-Therapeutics-Rhizinate-Deglycyrrhizinated-Licorice/dp/B001WUC406?psc=1&ref_=pd_bap_d_grid_rp_0_1_ec_pd_nav_hcs_rp_2_t
 

I agree, gluten free does not mean good for you.  If you look at the labels of "gluten free" things like bread, pasta, etc., most are full of starches and gums and all kinds of refined things that we have been told for decades to not eat.
I just try to eat real food, aka whole food, meat and veggies. I started a garden a few years ago to grow veggies using 4 watering troughs as raised beds, and added 2 arches trellises using hog panels. I jam a ton of stuff in them and provide veggies for a good part of the year for 2 people. That's all grown organic.
I make batches of food and freeze it, so I'm not always cooking a full dinner from scratch.  I tried a fantastic marinade I made from a bunch of my herbs, marinated extra chicken in it and divided that up into 3 containers for other nights. I'll make mexican beans or chickpeas from dried beans (gluten free from nuts.com), cook a big batch and freeze in smaller portions.
Meat we get organic. Sometimes I do want pasta or a sandwich, but it's rare, and try for things without the inflammatory seed oils and all the starchy gummy stuff, but it's hard to find. 
I feel if you eat whole food for most of the time, a few indulgences in some gluten free stuff is ok.

I had lingering acid reflux, silent reflux, dry cough after meals, exacerbated my asthma.
Doc tried to put me on acid reducers, but we need acid to digest and release vitamins so they can be absorbed in the intestines. If we reduce acid, food does not digest, and can rot or ferment and cause all kinds of havoc, which is probably what was causing my symptoms. 
I took a little over the counter acid reducer for a short time after that, and gradually weaned off until the things in this article really really really helped. You may not have hiatal hernia, I was not diagnosed with one, but these techniques will probably still help you:
https://drjockers.com/hiatal-hernia/
The heel thumping exercise (The Warm Water Fix), raising the head of the bed, and a sip of apple cider vinegar before meals with protein are the things that helped me the most.
Also DGL tablets are a life saver, I chew 2 after dinner now and rarely have issues. It COATS, but does not reduce acid. So it helps but does not suppress the acid we need for digestion:
https://www.amazon.com/Integrative-Therapeutics-Rhizinate-Deglycyrrhizinated-Licorice/dp/B001WUC406?psc=1&ref_=pd_bap_d_grid_rp_0_1_ec_pd_nav_hcs_rp_2_t
 

I lost my sense of smell years ago, it was what made me try a naturopathic doctor in 2015, and he diagnosed me with Celiacs. It's come back from time to time, some supplements seemed to help, like thiamine and K2, but then it faded away again. Since it came back occasionally, it gave me hope that it wasn't nerve damage.  Weirdly, it came back like gang busters when I got covid, then faded away after about 4 months.
Earlier this year, my sinuses got significantly worse, completely blocked after inhaling black dust, possibly mold, when I was tearing off upholstery from some antique chairs.  Couldn't breathe, asthma severe, bad cough, couldn't sleep. I called for an appointment with my old ENT, but it was over a month out.
In the meantime, I dug out my blood test results from when I was diagnosed with Celiacs, and saw that I tested pretty high on dairy. All the attention went to Celiacs at the time, then I had to go to a different doc bcuz of my insurance, so the dairy issue was forgotten by me.   In the meantime they did a CT scan.
While waiting for my appointment, I cut out dairy starting in June, and my sinuses got a little better, much less swollen feeling, my face actually looked less swollen, and I was getting a few tiny sniffs of smelling.  Then I got to my appointment, and the ENT said I had a huge polyp, and CT scan showed lots of swelling, so he wanted me to try Dupixent.
In June, within 24 hours of the first Dupixent shot, my sense of smell returned.  Dupixent is taken every 2 weeks, but the injector malfunctioned on my 2nd shot and I only got about 1/4 of the dose, but I can still smell everything.  Dupixent is a "biologic", not a steroid, that blocks some inflammatory markers (IL4 & Il13), so that is why I believe it worked for me.
So this is a long story, but for me, it seemed to be a combination that helped, cutting out dairy and the Dupixent. I have no idea if it will last, but this does feel different. But for your son, possibly something to explore is if he also has some food for other sensitivities that may be contributing, or pursuing a good ENT, there are new options available from even a few years ago.  I was undiagnosed with Celiacs for probably decades, and I got lucky with this naturopathic doctor (MD) in 2015 that he figured it out rather quickly, and identified these other issues.

I lost my sense of smell years ago, it was what made me try a naturopathic doctor in 2015, and he diagnosed me with Celiacs. It's come back from time to time, some supplements seemed to help, like thiamine and K2, but then it faded away again. Since it came back occasionally, it gave me hope that it wasn't nerve damage.  Weirdly, it came back like gang busters when I got covid, then faded away after about 4 months.
Earlier this year, my sinuses got significantly worse, completely blocked after inhaling black dust, possibly mold, when I was tearing off upholstery from some antique chairs.  Couldn't breathe, asthma severe, bad cough, couldn't sleep. I called for an appointment with my old ENT, but it was over a month out.
In the meantime, I dug out my blood test results from when I was diagnosed with Celiacs, and saw that I tested pretty high on dairy. All the attention went to Celiacs at the time, then I had to go to a different doc bcuz of my insurance, so the dairy issue was forgotten by me.   In the meantime they did a CT scan.
While waiting for my appointment, I cut out dairy starting in June, and my sinuses got a little better, much less swollen feeling, my face actually looked less swollen, and I was getting a few tiny sniffs of smelling.  Then I got to my appointment, and the ENT said I had a huge polyp, and CT scan showed lots of swelling, so he wanted me to try Dupixent.
In June, within 24 hours of the first Dupixent shot, my sense of smell returned.  Dupixent is taken every 2 weeks, but the injector malfunctioned on my 2nd shot and I only got about 1/4 of the dose, but I can still smell everything.  Dupixent is a "biologic", not a steroid, that blocks some inflammatory markers (IL4 & Il13), so that is why I believe it worked for me.
So this is a long story, but for me, it seemed to be a combination that helped, cutting out dairy and the Dupixent. I have no idea if it will last, but this does feel different. But for your son, possibly something to explore is if he also has some food for other sensitivities that may be contributing, or pursuing a good ENT, there are new options available from even a few years ago.  I was undiagnosed with Celiacs for probably decades, and I got lucky with this naturopathic doctor (MD) in 2015 that he figured it out rather quickly, and identified these other issues.

Sounds like counseling support might be in order at a couple of different levels. It sounds like your physical/psychological health is at risk and your marriage is also at risk if you husband isn't watching out for you in your need to eat gluten free.

One symptom of Thiamine deficiency is edema in the feet, ankles and legs.  Thiamine is Vitamin B1.  There are eight essential B vitamins that Celiac people have difficulty absorbing sufficient amounts of due to Celiac damage in the small intestine.  The B vitamins cannot be stored for long.  Thiamine runs out first, in as little as three days.  
Has your physician checked for nutritional deficiencies? 
When we remove gluten containing foods from our diets, we are also removing the vitamins added by the manufacturers.  Buy your own vitamins now.  Gluten free processed foods are not required to have vitamins added to them like gluten based products.  The Gluten free diet can be low in B vitamins. 
I became deficient in B vitamins. My doctors said it was all in my head. They did not recognize vitamin deficiency symptoms.  I developed Thiamine deficiency.  It was difficult to think and to move about.  The fatigue was devastating.  I drooled and had difficulty talking.  Deficiency in Riboflavin Vitamin B2 caused migraines.  
There's eight B vitamins.  They need to be taken together because they all work together.  I took extra Thiamine (Benfotiamine) as well as a B Complex supplement.  
Talk to your doctor and nutritionist about supplementing with essential vitamins and minerals while healing.  Celiac Disease causes malabsorption of nutrients.  Doctors don't think about vitamin deficiencies in Celiac, but it really happens.  
Hope this helps!

@ling27,
Yes, I'm talking about taking a vitamin supplement with all eight essential B vitamins.  You can take a B Complex in addition to your B12.  
B12 needs other B vitamins to function properly.  Cobalamine B12 needs Folate B 9, Riboflavin B2 and Pyridoxine B 6.  Thiamine B1 is needed as well as the rest.   
If you take just B12 and are low in the other B vitamins that are needed to work with B12, B 12 just doesn't work.  Blood tests are not an accurate measurement of vitamin storage status inside cells where they are utilized.  Routine blood tests usually only test for B12, and maybe Vitamin D, but not for the other dozen vitamins needed as well, not to mention minerals.  
Doctors are required to take twenty hours of nutritional education while in medical schools for seven years.  Mostly vitamin deficiency diseases are thought to be in the past or in starving countries.  So doctors do not recognize vitamin deficiency disease symptoms in the early stages.  Celiac Disease causes vitamin deficiencies because the lining of the small intestine is damaged and unable to absorb nutrients.  We're starving for nutrients, those vitamins our bodies cannot make, and minerals, too.  We may be consuming sufficient calories, but without a sufficient amount of those vitamins, our bodies cannot process the carbohydrates, proteins and fats from our diet and turn them into energy and building blocks for cell repair and for our bodies' health.  Instead, our bodies can store those extra calories as fat to burn for energy, or start burning muscle.  This is High Calorie Malnutrition.  A diet high in carbohydrates requires an additional .5 mg (minimum) of Thiamine B1 to process those carbohydrates.  Benfotiamine, a form of Thiamine, has been shown to promote healing in the intestines. 
Vitamins are needed to decrease Inflammation and regulate the immune system.  Vitamins are needed for cell repair and replacement, so our villi can grow back and absorb nutrients properly for us.  
Gluten containing foods are required to be enriched with vitamins and minerals lost during processing.  Gluten Free facsimile foods are Not required to be enriched with vitamins and minerals.  The Gluten Free diet can be low in the B vitamins.  Talk to your doctor and nutritionist about supplementing with vitamins and minerals while healing.  

Longtime sufferer here...Personally, I feel like if he has the genetic markers for Celiac, it is best to AVOID gluten.  (My physician echoes this sentiment). Also, sometimes it takes a day or two or three to react to the contamination... so he could have had the pasta and felt OK, but by the time he ate the burger bun, it was too much.  If he can completely cut out the gluten, I suspect he will feel better than he has in a long time. 

He could have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms with celiac disease but for which there is not yet any diagnostic testing available. It does not do damage to the small bowel lining as does celiac disease so it does not produce antibodies that can be detected by a blood test or and, of course, a biopsy of the small bowel lining would be negative. A diagnosis of NCGS is arrived at by first ruling out celiac disease.
My suggestion is that you need to feed you hubby generous amounts of wheat products daily for at least three weeks, the ones he seems to tolerate, and then have celiac antibody testing done. Ask for these tests:
1. Total IGA, 2. TTG-IGA, 3. DGP-IGA and 4. DGP-IGG
Push for these four tests which is a more complete celiac panel. Many docs will only order minimum testing consisting of the TTG-IGA.
If the antibody testing is negative, he could have NCGS or something else is causing this reaction pattern. First, however, see if you can eliminate celiac disease.

I contacted Moms Across America and found out that the lab used in this study was Health Research Institute Labs - https://hrilabs.org, and they used the Romer Agrastrip Gluten G12 test, which is highly accurate at detecting the 33-mer peptide of gliadin down to 4ppm. The scientists at HRI carried out the tests in duplicate to ensure accuracy and reproducibility of the results, so I trust that their results are accurate. 
I have also reached out to each company in the study for comment that had too high gluten measurements per the FDA or GFCO, and so far none have replied.
This will be covered in a future article.

Please get back to us. I hope every organization advocating for celiacs is made aware of this study and starts putting pressure on these entities for some answers and some change.

Good questions, and we're trying to find out more about what lab did the testing for the study, and we've also reached out to the GFCO for comment.

The sad thing about all this is that it severely erodes the trust that those in the gluten intolerant/gluten sensitive community have in food companies and in gluten free/GFCO labeled products in general. How much do these labels really mean? Makes me think I might have been a little judgmental toward my "super sensitive" fellow celiacs. It may not be all in their heads after all.

Wow! Thanks for this, Scott! We use those Banza chickpea noodles a lot. So much so, I've been complaining to my wife that I'm getting tired of them. Now there is a better reason to avoid them.
But this article is extremely revealing. Glyphosate has gotten a bum rap for years and really it is the misuse of it as a drying agent to accelerate harvest time that is the real problem. Food companies need to put their feet down and only buy agricultural products from producers who do no use glyphosate in this way. And consumers must hold their feet to the fire for this to happen and there also needs to be some government regulation enacted to outlaw this practice.
But the other shocking thing from this article is the deception in advertising or laxness in testing or both of companies producing gluten-free products. What can we do to stop this. Is a class action suit in order here?
There is another layer to this and that is it would seem to me that the GFCO folks need to be brought to task. We've got to do something here as a community. We need to stand together. Our health is at stake. Who knows how many celiacs are failing to experience healing because they are using these products that contain high levels of gut damaging agrichemicals and/or exceed standards for gluten-free status.
Scott, can you reference a source that glyphosate contributes to gluten intolerance. This is new information to me.

I agree with @trents  You'll have much better results with a no gluten diet. 
Also consider other sources that could possibly be sneaking in that may not be so obvious as eating it. I've had some surprise glutenenings by petting pets that eat gluten (they lick themselves and then you pet them, and then it's on your hands).
The doc that diagnosed me really emphasized that eyes, ears, nose, and throat all lead to the same place, so be aware of possible airborne gluten.  I got really sick feeding my neighbor's chickens (grains in the feed, the chickens kick it up and it's in the air, I breathe it in, nose drains down to stomach...). Also home projects got me, cutting plywood and demo of old plaster board that possibly have wheat in the glues that hold them together. 
It's not easy, but it does get easier.  You'll feel better with staying gluten free.

I agree that supplementation can help.
The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.
Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.