From When a Gluten-Free Diet Isn't Healthier

"The “Healthier” Truth

The biggest motivator of those who choose to go gluten-free is the notion that they are “generally healthier.” But, if you can’t cut calories or save on carbs, what makes going gluten-free healthier? For those with gluten sensitivity and Celiac disease, gluten-free products are a necessity for health, but for all others, there are some things you give up when you go gluten-free that aren’t so good for you. Here are a few things to consider about gluten-free products:

Less Fiber
The ingredients that replace gluten-containing foods may be lower in fiber as many are made with refined, highly processed ingredients. To maintain taste, more fat and sugar may also be added to certain foods as well.

No Fortified Vitamins and Minerals
Wheat flour is generally fortified with iron and B-vitamins, but gluten-free substitutions are generally not fortified. Also, whole grains that contain gluten have more nutritional value than the highly processed ingredients used in gluten-free products.

Bottom Line

Be on the look out for healthier options to the foods you love, but don’t think it can be found in gluten-free products alone. Eating healthier foods means eating more nutrient-dense and less empty calories such as those high in fat and sugar. Bottom line, getting enough fiber, vitamins and minerals, and lean proteins, can be done without going gluten-free.

Yes, gluten free versions of baked goods are not good for you.
Wheat versions aren't good for you either and are also packed with added sugars.

Gees, so why would one who hasn't been "clinically diagnosed" with celiac go gluten free?
How about the fact that those who know enough about gluten would rather drink battery acid?