Sorry but I had IBS and even back then I used to question my Quack about this gluten BS.
I went to a Buddhist restaurant with a chick and ate all they served which was delicious btw and had no issues at all.
Its only later I found out that nearly all had gluten in it. So I began making gluten bread to see how that works and it turns out as long as I used gluten from a Buddhist approved source I had no issues.
The difference in manufacturing is the amount of water used to flush the gluten. IN short Buddhist gluten had nothing but gluten.
BTW: you can get the same from true sourdough bread, the kind which still contains the bacteria to digest whatever it is that our intestines can't deal with.
Of course those doughs take time and turn soft so they need to be in bannetons or proofing baskets to keep their shape..