Research shows that ancient heirloom strains of wheat contain lower levels of gluten than the conventional wheat varieties used in most processed foods. In fact, some ancient grains such as Khorasan wheat, (grown organically as KAMUT™ brand,) have been shown to significantly reduce the inflammatory digestive reactions which many people mistakenly attribute to gluten intolerance.
The reason for this, and the reason why whole grain products and ancient, minimally-processed grains are a healthier digestive choice, is that when the body digests a conventionally-processed wheat variety that has been stripped of all its slower-to-digest elements, (bran, kernels etc.) high levels of fermentable short-chain carbohydrates or “FODMAPS” are produced. As these FODMAPS move slowly through the intestinal tract they help engender a host of allergic-like reactions.
The thing to keep in mind is that the presence of these unhealthy FODMAPS is a response as much to the type of wheat and the way it is processed and prepared as to the fact that it contains gluten. Baking whole grain products at home and sourcing-out ancient and traditional varieties of organically-grown grains could likely solve a good deal of the digestive problems that people often mistakenly attribute to wheat.