Anyone who spends time in online support groups for folks with gluten sensitivities could tell you that there is a good percentage of people who think they can't handle gluten but couldn't tell you what foods have it.
It's pretty regular to be asked if soy and milk contain gluten.
Based on the difficulties in actually obtaining a medical diagnosis (average time spent trying is around a decade, IIRC), it's not surprising to find a lot of self diagnosis in the same community.
But when people who lack basic information make self diagnoses they are likely to be wrong. They're just desperate people who aren't getting the help they need searching for a solution.
It sucks that there are health influencers who will sell them on gluten as the source of their problems. But the health grifters are going to grift.
Since I get terrible dermatitis when I consume wheat I certainly won't be eating it whether or not my sensitivity is specifically to gluten or wheat in specific. One of the side effects of all the grifters directing people who don't have a sensitivity to gluten is a massive increase in availability and quality of wheat/gluten free foods.
While the net benefit to all the people who are being duped switching back to better, cheaper foods far outweighs my comfort, I'll be sad if they all stop buying the crappy fake bread. This will lead grocery stores to stop selling it due to lack of demand. Then producers will go bankrupt or stop selling their products. Which will mean that I can't even get that sad stuff anymore.
I've been watching this part of the market evolve for two decades and we went from a tiny selection of culinary horrors, to a fair variety of reasonably okay-ish things. I'll be pretty bummed if we lose all that progress.