1. There is no scientific data to demonstrate that millions of people have become allergic or intolerant to gluten (or to other wheat proteins). Patients have diagnosed themselves, relying on anecdotes and intuition, not data. (The problem with bread is not the gluten, but the additives in industrial bread - like vital wheat gluten and other chemicals. In fact the amount of gluten used in factory made bread has increased many fold over the years)
2. Opposition to gluten is harming at least as many people as it is helping. This is a largely self-diagnosed disease.
3. Gluten-free diets appear to help people with stomach ailments, because by going gluten-free, they cut down on their carbs, perhaps replacing them with quinoa or lentils
4. But gluten-free foods can be unhealthy - Ingredients like rice starch, cornstarch, tapioca starch, and potato starch are often used as replacements for white flour. But they are highly refined carbohydrates, and release at least as much sugar into the bloodstream as the foods that people have forsaken.
5. The answer lies in baking whole-wheat bread the way it is supposed to be made: water, yeast, flour, and salt.
http://www.newyorker.com/magazine/2014/11/03/grain
