I know someone who has an 8 year old daughter who has weird reactions to gluten: causes her to feel sick, often get hives, and most of all get a cough that can't be controlled. Eliminating gluten fixes this. Normally reintroduction to gluten reintroduces the symptoms shortly thereafter.
However a year or two ago they went on vacation in Europe. At some point their daughter had bread at a cafe and the symptoms never popped up. Puzzled, they let her eat bread at other destinations during the trip; nothing.
Granted this isn't directly related to the article because this pertains more to a gluten sensitivity (which is a whole different can of worms) not celiac disease specifically.
Nevertheless I think it's interesting that often times it seems to deal with how the product is made.
I once read when researching the topic that a typical piece of bread (in the states) contains 100x more gluten than bread that was consumed in the 50's. This might be stretch, but with all the health oddities that have been surfacing it's certainly believable.