Yeah the more I look into it, the more I think I'm going to settle with a "low gluten" diet. Gluten seems to be in nearly everything and these 100% gluten free diets look nasty/unrealistic. $6 for a loaf of gluten-free bread that's half the regular size is a joke lol.
Perhaps my personal experience will help:
I thought gluten was causing my acne because when I experimented with getting rid of it, my face improved fairly significantly. The improvement stopped well short of clear, though, and after totally changing everything to gluten-free, I realized it was actually insulin/blood sugar-related. Now, I can eat gluten in small amounts (like every other grain) with no problems.
I think it's possible that some people see immediate results from cutting out gluten, rush to assume they have an intolerance/allergy, then think they have even more allergies because cutting out gluten alone isn't enough. After all, being gluten intolerant is trendy.
It'll be interesting to see if there is any serious research on this going forward. Obviously the big agribusinesses aren't going to want a lot of negative info coming out about one of their main cash crops, but if it stays in the spotlight for a few more years, it may sink deep enough into the public consciousness to warrant closer inspection (like peanut allergies).
What's working for me: eat lots of nutrient-dense foods, stay away from filler. Carbohydrates are unnecessary because your liver can make all the blood sugar it needs from fat and protein.