I have labelled this bread wheat-free because I do not think that I can meet the requirements to be called “gluten-free” which is legislated to require less than 20 parts per million of gluten – a very tiny amount. I do try to reduce the possibility of gluten in the bread to the point of using baking soda and cream of tartar instead of baking powder which normally contains starch. This bread should be great for people who are gluten intolerant.