I am not convinced that the gluten content is the major problem in gluten intolerance. I have always been able to tolerate wheat in Europe where they don't use as many chemicals to process the crops. All I can say for sure is that I have chemical intolerance but I do not have problems with the 00 flour. My doctor's father's hands swell up from gluten containing products in the U.S. but he has no problem with the 00 flour. I work in environmental health research.