Apologies for the delayed reply. Thank you for your comment! I agree with you regarding the problem of consuming refined wheat flour and the use of pesticides. Those are both valid issues to be considered and to be fair, most gluten free products purchased in stores are full of refined flours and if not organic may also be a source of pesticide exposure.
Non-ceoeliac gluten sensitivity is a real disease but unfortunately the research is still in it's early stages. Many people feel a decrease in their symptoms after removing gluten from their diet but what this can be specifically attributed to remains to be determined. As you rightly, pointed out, there may be other triggers at play. ( https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4406911/ )
Another possible problem is the rise of hybridised wheat in the 20th century which is the one we mainly consume today. This is naturally more resilient to insects therefore requiring less pesticide use but is not good for our gut. Einkorn wheat might be a better option for those suffering from discomfort symptoms after consuming typical wheat products. This article is quite long, sorry, but it gives a bit more info on wholegrains than I can divulge here. ( https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5824670/ )
I personally can't eat Einkorn or any type of gluten containing grain but that is just my personal experience and everyone is different.

I hope this answers your question.