Can the risk of getting coeliac disease be reduced by introducing food containing gluten at a later stage?

Can the risk of getting coeliac disease be reduced by introducing food containing gluten at a later stage?

According to a new American survey, for children with a genetic disposition a higher consumption of gluten within the first five years of life is connected to a higher risk of coeliac auto-immunity and coeliac disease. In this research over 6.600 children between the ages of 6 months and 5 years were examined. The more gluten a child consumed, the higher the risk of coeliac disease. However, further examinations are necessary in order to confirm the result of the survey.

(source: https://www.ncbi.nlm.nih.gov/pubmed/31408136)