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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