"Grains are not the same as they used to be. For 100 of years they would cut the sheaths of grains and stack them in the fields and leave them to gather the next day. The dew would make the grains sprout and unlock the nutrients and deactivate the phytic acid, and enzyme inhibitors. Than the workers would gather the grains and take the seeds off the stalks to be used. Today we have combine machine that take the seeds off instantly never allowing the grains to sprout. Then for years and still today in European countries we always used sourdough starters to rise our breads, which transforms the bread in the same way that sprouting does. It puts lactobacillus into the bread."
You can read her story at http://www.culturedfoodlife.com/gluten-pain-the-best-teacher-strawberry-gingerade-coconut-kefir/
Doctors don't always have the right or complete answer...