<<Disclaimer: Verify this information before applying it to your situation.>>

> In an uncooked product containing liquids distilled from wheat, some
>protein will remain. (although many consider the amount so trivial that
>it doesn't matter, but I don't want to get into that argument.)  However,
>in the case of a *cooked* product, *SOME* of the gluten in the distilled
>liquid (in this case alcohol) will be carried away as the liquid boils
>off, however, *NOT ALL* of it will be.

I think that if alcohol is boiled away, gluten protein will be
concentrated, right? But, is there enough gluten in solution to begin with?
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