Until now, I hadn't even heard of Dr Axe, though I would have guessed that he was touting no gluten, no GMOs, or no carbs, or some combo of these. I watched part of that video, and I was somewhat correct, though I will say that there were some good suggestions, though these are things heard almost everywhere, like the good foods.
However, I haven't bought a loaf of bread since '76, and wheat flour is found in almost all the wheat bread I have baked. I try to stay away from white flour, but I still use it, esp. when I need more gluten (like when I have a higher % of rye, or other whole grain flours, and I don't really see WW bread flour anywhere. I have a grain mill, and have used many grains and legumes in breads, but I still use that wheat flour, as any yeast bread needs gluten, unless you are making one of those very dense 100% rye breads (which actually has a little gluten). And I do make a few breads with 100% white flour (occasionally served with dinners); I use an artisan white flour that I got a 50 lb bag of from Honeyville - great flavor, as it has a little less removed than normal white flour in the processing. I'm still alive; as others have noted, it's all about moderation.
Supposedly, though I haven't done this, ground spelt has gluten, but it is different from other varieties of wheat, and will make yeast bread satisfactorily. And no GMOs in spelt...yet. Just to expensive for me, and I haven't ground that, except when I sprouted some, dried it, and ground that. This gives it a delicious flavor, but it's not something I do frequently.
There are some flatbreads, made with whole grains, that don't really need the gluten, since they are not yeast breads. One flour that holds together well, almost like wheat flour, is sorghum flour, or Jowar, in Indiian grocery stores. Even the ones that don't hold together easily (corn, chick pea flour are two I can think of), will be OK once they are cooked. For most of these flatbreads, I use my tortilla press for forming them - much easier than rolling them out, and for those doughs that don't have that super elastic consistency of wheat, they press out immediately, without retracting.