I don't know if the new varieties caused the gluten intolerance problems, but, no, the ancient varieties have less "quality" gluten. It means that the ratio between glutenin and gliadin is skewed in a way that the gluten can't trap the gas to give it big volume.

[1]https://www.mdpi.com/2073-4395/10/11/1763

[2]https://pmc.ncbi.nlm.nih.gov/articles/PMC6769531/

I use every week these ancient grains because they give a different flavor to the bread (and not only in bread). I also, sometimes, replace 20-30% of wheat with oat, buckwheat, quinoa, barley flours etc.