There may well be a wheat issue, in which case there may be overall gluten sensitivity. I'd suggest first and foremost getting it ALL out of the diet COMPLETELY for 2 weeks, which is HARD, but possible. So wheat, spelt (low in gluten but still has some), oats unless you're SURE they're gluten-free (they are often processed with wheat and contain residual gluten, plus I've red they have their own protein similar enough to gluten to trigger a reaction in some people), barley, I forget what else but check food allergies, someone'll know for sure.