Yes indeed, long rise sourdough is better tolerated by wheat sensitive folk, but I wouldn't go as far as saying its ok for cealiacs.
By long rise, we're talking at least 72 hours from initially mixing the desem starter till cooking. I've been baking this way for 5 years, and can't bear to eat any other bread. To get the best tasting result I also grind my flour and nothing is removed.
To achieve this slow method, I keep the dough in the fridge for more than half the time.
