http://www.denvernaturopathic.com/news/celiac.html
The surface proteins which wheat and candida fungus have in common is hyphal wall protein 1 (HWP1). HWP1 uses oligosaccharide sugars to cross link with the tissue transglutaminase which holds cells together on the surfaces of our small intestines.

However, this study does not reach far enough. Everyone's immune systems start identifying harmful antigens like candida by the protein sequence in HWP1. In celiac patients the immune system creates antibodies which attack anything associated with HWP1. In celiac patients and everyone else the immune system releases zonulin in the presence of HWP1. Zonulin causes the intestine walls to become porous, and passes the intestinal contents into the bloodstream undigested.

Because both candida and wheat gluten contain HWP1, BOTH the celiac reaction AND the permeability reaction are triggered by either candida or wheat gluten.

This website shows that about 90% of candida and gluten symptoms are identical.
http://www.candidapage.com/cccomp.shtml

Why? Because the above "zonulin dump" places candida, gluten, bacteria, viruses, complex sugars, large proteins and metals into the bloodstream. From the bloodstream candida and gluten continue attaching to tissue, and become the objects of further immune responses.

What can we do? Obviously quit eating gluten. But candida? Candida thrives on anything which tastes sweet. So you know the rest.