My favourite breads have always been sourdough breads. Just my luck that they also happen be harder to find and more expensive. You also have to be careful when trying to purchase sourdough breads that they are authentic; that they were actually made using lacto-fermentation and are not just regular bread with some sour flavour added.
Real sourdough breads are actually better for you. According to an article in the Journal Food Microbiology, the fermentation process makes nutritional components more available. What that means to you is you get the benefit of greater nutrition from the same amount of food.  The article states that “sourdough can also actively retard starch digestibility leading to low glycemic responses.” Lower GI foods are better for us so combining whole grains with sourdough fermentation makes sourdough bread an even healthier choice. The fermentation of the gluten may also make sourdough more suitable for celiacs. This is supported by another article from the Journal of Agriculture and Food Chemistry. 
So while many people may not be able to digest gluten, these journal articles suggest that the bacteria used in sourdough making can and do. Perhaps the fact that slow fermentation, sourdough bread making was replaced in the 1950s with quicker breads so companies could increase their production and profit explains the explosion of gluten intolerance in our community. It was not a sudden change in people’s ability to digest gluten, but a sudden change in the bread we eat. Both the science and empirical evidence suggest to me that going back to the old ways of making bread, slow and fermented, is better for our health. Making it yourself is better for your budget.