The simple answer is that gluten is a protein contained in wheat, rye and barley. With the continued hybridization of grain, this protein strand has become something many people's bodies no longer recognize. So, it gets attacked by the body as a foreign substance. There is some evidence that ancient strains of wheat, called Einkorn wheat, that are still cultivated high in the mountains in some third world countries (so not subject to cross-pollination with the high-yield, disease and pest resistant wheat crops grown in many countries, including the U.S.) are tolerated by people with Celiac just fine!
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