What is done to the wheat when it is grown and produced has a profound effect on how wheat will be absorbed and digested. Genetically modified wheat, commonly used in the US may be responsible for the rise of inflammation and diseases associated with it.
There are arguments that the whole "gluten-free" scene is a myth and that its a marketing ploy.
I have experienced first hand gluten intolerance, but still take some gluten in my diet. Small portions of bread are OK for me, while I have completely given up pasta, including whole wheat pasta.
Below is a link explaining the rise of coeliac disease, genetically modified wheat and pesticides used to grow wheat.
When I lived in Ireland, I could eat fresh bakery breads (french or sourdough) with these ingredients:
Spelt flour (less gluten than wheat)
Wheat flour/ wholemeal flour
Seeds- sesame, chia etc.
I avoid breads with egg, butter, buttermilk, milk etc. I also avoid processed sliced pan which has large amounts of added sugar, salt and preservatives.