From the New Yorker:

Fad dieting is nothing new in America; it’s what we do instead of eating balanced, nutritiously wholesome meals. Scarsdale, Atkins, South Beach, Zone, flexitarian, pescatarian, and paleo have all been awarded their fifteen minutes of fame and then shoved aside for the next great diet. They are rarely effective for long. Some nutrition specialists say that the current preoccupation with gluten-free products reminds them of the national obsession with removing fats from foods in the late nineteen-eighties. “Low-fat” foods are often packed with sugar and calories to make up for the lack of fat. The same is true of many products that are advertised as “gluten-free.” (emphasis added)

The conclusion is interesting - maybe the problem is that we've started adding extra gluten to so many foods as a shortcut. I don't put a lot of faith in anecdotal evidence (I cut gluten and lost 30 pounds and then won the lottery!), but I know people who have gluten sensitivities who don't suffer from celiac disease. I've heard stories of folks who had apparent psychological disorders that were corrected by a gluten-free diet. Perhaps with gluten, as in all things, moderation is key.