It may end up not actually being the wheat that is the issue, but the rapid rise method of making modern bread which is responsible for all the gluten problems. Prior to the 1950’s bread was made using a cold fermentation process which altered the gluten so that it was more digestible.
Bread Dread: Are you Really Gluten Intolerant?
http://nourishedmagazine.com.au/blog/articles/bread-dread-are-you-really-gluten-intolerant
And this follow up:
Could This Baker Solve the Gluten Mystery?
> Bread Dread: Are you Really Gluten Intolerant?
I’m not gluten intolerant, however, I have bad gastro problems with GMO wheat products. The non-GMO stuff is fine. When Monsanto modified the wheat to make it toxic to insects, whatever made them think it wouldn’t be toxic to some humans? Since the toxin that make it undesirable to insects is bound to the gluten, people think they are that they are gluten intolerant, when actually they are GMO intolerant.