[semi-extrinsic]

This is my personal best bet. I think if we were to introduce a measure as simple as mechanical compressibility of bread (crust removed), and people with "gluten sensitivity" started eating very low compressibility bread, they'd be fine.

Also I think the FODMAP people are on to something important.

[bonesss]

Naturally fermented breads that stay away from commercial yeasts (ie oldfashioned sourdough bread), work out for many people who otherwise struggle with normal commercial bread.

https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdou...

The longer fermentation lets bacteria break down some of the gluten, so it's all round easier on the gut.