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Hi,
  I realize gluten is gluten and if you don't tolerate it or you have CD
then any ingested amount is probably going to be a problem.  I checked
the archives and wasn't able to find a clear answer.   Is there more
gluten in whole wheat flour as compared to refined wheat flour...if you
know, what is the amount?  Is the gluten reduced in the refining process?

Thanks in advance.  I will post a summary.

Pat in NH