Wheat is a FODMAP, which can trigger acid reflux for some people. I think a lot of people go gluten free and see good results but have perhaps never heard of FODMAPs, so they automatically assume gluten was the culprit. And for the most part, the food/restaurant industry seem to treat wheat and gluten as interchangeable terms - labels and menus tend to signify "gluten free," not "wheat free." So the general idea most people seem to get is that gluten is bad, not wheat.

I went gluten free and saw so much improvement, so I assumed it had to be the gluten. Then I learned about FODMAPs and realized I was reacting to a bunch of stuff under that umbrella - apples, avocados, beans, etc. I will order gluten free pizza, but I don't worry about eating fries that have been fried in the same fryer as something breaded. So it makes sense she'd be able to pick the breading off and still feel better than if she didn't. If the coworker is really getting on your nerves, maybe show her an article about FODMAPs? It actually might really help her figure out other triggers. Maybe it'll inspire her to be more careful with her diet!

Personally, I do think non-celiac gluten sensitivity can be a thing. But it's worth it for people to look into FODMAPs too.