Researchers from the Mayo Clinic in Rochester, Minnesota found that between 2000 and 2010, the number of new cases of celiac disease increased from about 11 people per 100,000 to about 17 people per 100,000. This accounts for roughly 1 percent of Americans by their estimates.
On the opposite side of the coin is bread, which is a bane for those with celiac, may be back on the menu. It turns out that when bakeries allow bread to ferment for a long period of time, 18 to 25 hours, it gives gluten proteins the time to break down naturally. Further information is available in this Bon Appetit article, with a list of bakeries where you can find this traditionally made bread.