Barley in cutting - is gluten a cortisol or insulin issue

[Sim882]

I'm cutting, it's going well, and considering changing oats to barley on occasions.

My reasons are as follows
- for PWO, I like using real food, and barley has less fat than oats. I use rolled barley here as medium GI, like quick oats.
- at other times, pearled barley or hulled barley has lower GI than oats (pearled barley is 25, and hulled would be lower as pearled is more process), but the added benefits of less fat (yes, this is good, as I can then add superior fat such as flax or nutritious omega 3 eggs, whereas oats has poor 6/3 ratio); Barley also has less protein (I always feel a need for 30 grams of complete protein, regardless of the oat protein, so I'm better off without in fat I can have more carbs or healthy fat and still meet my protein needs).

My concern with barley though is the gluten, as its difficult to know whether I have any sensitivity to gluten. I have never been a barley eater. Before I was serious about nutrition I was a big wheat eater, but that was over a year a go, I essentially oats have been my only grain for a year.

How much of a problem is barley gluten? Is gluten potentially bad for individuals who don't have celiac disease because of cortisol or insulin? If its a insulin, I can still use it PWO. If its cortisol, I will scrap barley and keep the oats and sweet potatoes at other times as my only carb sources.

Do many people here use barley?

[mike0093_OLDONE]

Oats 24x7 for me, I have celiac disease.