The title seems to be link bait. What exactly is the gluten mystery this guy is solving? All I found in the article is that he is making whole wheat(%100) bread that has less gluten which as far as I can tell is not at all a mystery?
It might not to you, but if you can't say for sure whether it's (a) just a fad; (b) actually the secret to a great and healthy life; or (c) partly a reaction to modern mass-baking techniques (as the article posits), there's at least a little mystery.
Not to mention all the foods that had no real reason to contain wheat but had it added as a filler or something and have now dropped it.
Life is much easier for us now.
The major change is that everyone else's favorite fad diet has made my mandatory dietary restrictions so much easier to manage.
I will say that prepared food is still very much a roll of the dice, as those who maintain a gluten-free diet by choice tend not to care a whit about cross-contamination. Hence most businesses catering to them often don't make it a consideration.
There are exceptions though; I can walk into any In'n'Out and order my burger "Protein style, allergy" and whoever makes it will change their gloves, cook everything in an area away from where the buns are toasted, and spread condiments with a clean knife. One of the many reasons why In'n'Out is not merely one of the best fast food restaurants in the world, but simply one of the best things in the world.
So I know for a fact that if I eat large quantities of gluten, I break out in a rash and get a headache. I'm not a diagnosed Celiac sufferer, because I've been told it's an invasive test[1], and I'm not going to back to my symptoms and a gluten-filled diet just for confirmation.
I feel better when I don't eat bread - but I do buy gluten-free stuff once in a while, because, well, I can do without bread/pastries most of the time but really like to fill a craving once in a while, and I'd prefer not to suffer my symptoms.
[1] http://www.webmd.com/digestive-disorders/celiac-disease/celi...
I had serious headaches, really irritable skin, unclear thinking, and other consequences until I went for a checkup on the advice of a similarly afflicted friend. I would recommend a visit to your local allergist to nail it down.
If you're in the US, the only provider of decent 'gluten free' versions of foods normally produced with wheat, oat, etc. is Udi's. Buying GF is the easiest way to avoid wheat, if that is your problem.
At any rate, don't self-diagnose too much. Bread is too awesome to give up without a fight. :)
See, for example:
http://celiacdisease.about.com/od/glutenintolerance/a/Gluten...
http://www.scientificamerican.com/article/gluten-sensitivity...
Just apply the usual headline rule: If the title is a question, the answer is "No."