No, this is not true - gluten sensitivity is not like an allergy. Sometimes you can eat gluten for a few days with no ill effects. But eventually this will catch up to you. There is a difference between gluten sensitivity and gluten allergy. Yes, some are actually allergic to gluten and what you describe is true. But, with gluten sensitivity, it is the build up that actually will then produce a bad result - not having to be an immediate reaction.The problem with it when it waxes and wanes based on size of the dose it may be the resistant starch that was bothering you (which is dose dependent, more starch=more problems as it is based on how many molecules of gas get produced).Gluten sensitivity is like an allergy where even extremely tiny amounts tend to cause a big reaction.However, it doesn't matter which reason avoiding wheat helps, if it helps it helps. The advantage to having starch sensitivity rather than gluten (a protein) issues is you usually don't have to quite as vigilant as you aren't highly reactive to trace contamination (like if something was processed in a factory that also processes wheat).Wheat tends to be the major source of resistant starch (aka bacteria food) in the diet and generally any kind of reduced starch and carb diet seems to help those that tend to the looser end of things or have a lot of issues from gas volume regardless of how they limit the starches.