<<Disclaimer: Verify this information before applying it to your situation.>> There were many responses to my question about the effects of reduced gluten levels in different kinds of grain flours. To summarize, it seems that cake flour does have less gluten as compared to all purpose flour. Whole wheat may also fall into this category, but one respondent thought whole wheat had more gluten. Neither cake flour or whole wheat will rise much when baking because of this reduced gluten. However, most people said that since all wheat and related grains of rye, oats, and spelt had some gluten they should not be eaten. Although eating them may not cause an immediate reaction, they can cause longer term damage.Gluten causes the villa to atrophy further and more serious complications can arise. Thanks to all of you who responded. It was a help to me in pointing out the direction that I need to go in and what I need to discuss with my doctor in the future. Howie