People who do not have Celiac and say they are gluten sensitive usually are not. They are either experiencing a nocebo effect or have gas from other components of wheat rather than gluten. Actual non Celiac reactions to gluten are minor if they exist at all. So when someone says they are gluten sensitive it is overwhelmingly likely they either have Celiac and even a very very tiny amount of gluten will cause them horrible consequences, or they are incorrect and they are not sensitive to gluten at all.
So people on the low-FODMAPs diet end up using "gluten free" as a convenient shorthand for "doesn't contain these particular grains".
Italy recently started screening kids nation wide. Initial results are showing that of 4.4% of kids are affected. [1]
Celiac disease is massively under-diagnosed and GPs knowledge about the disease is limited. Also, celiac disease might cause issues which are not directly gut related: one might end up with a B12 or iron deficiency, one might get migraines, fatigue, gluten induced ataxia and many many more.
[1] https://celiac.org/2025/09/24/how-research-is-shaping-italys...
Pardon?
Here's one that I learned about via their YouTube channel
https://mtranchrescue.com/products/7-s-true-whole-wheat-flou...
There are already things like gluten free wheat starch if you want wheat without gluten, but you still have to work around not having the gluten. Like the article alluded to, it is needed for breads to rise.
That's obviously an oversimplification.
[1]https://www.mdpi.com/2073-4395/10/11/1763
[2]https://pmc.ncbi.nlm.nih.gov/articles/PMC6769531/
I use every week these ancient grains because they give a different flavor to the bread (and not only in bread). I also, sometimes, replace 20-30% of wheat with oat, buckwheat, quinoa, barley flours etc.
Vague digestion issues, maybe that has an effect.
For celiac there's not much evidence that the difference would change whether someone develops it, and once they do develop it even minuscule amounts are very bad for them.
Whilst having a high amount of gluten forming amino acids might sound good in prinicple, in fact breads do not rise as well when too much is present (the gluten is too strong, fighting the expansion of the dough from the leavening agent).
Cakes require flours to have less gluten forming amino acids again.
I'm not sure about pastry though, a bottom pastry for a pie I would guess needs to be quite strong, but I have no idea if there is an upper limit.
The point here is, flours can be as strong as they like, but too much is actually bad for breadmakers - meaning - gluten levels in the diet aren't changing that much.
Edit: I forgot to mention, some parts of China have a pure gluten dish - where they hydrate the gluten forming amino acids, then "wash" the starch out, leaving only the gluten, which they then cook and eat - so 100% Gluten