For marketing and labeling purposes, if you are below a certain threshold, then your product is "free" of that ingredient. That is "gluten-free wheat".

Wheat is inherently glutinous. Without gluten it ceases to be wheat. You can ask the Catholic Church about this. We have examined the issue for 2,000 years and we are quite opinionated on what is, and is not, valid.

There is now a sub-industry where altar bread is made with very low gluten. This can be offered to celiacs and allergic people, as the Eucharist. However, some churches actually advertise as "gluten-free". This is a grave mistake on their part. There are truly "gluten-free" altar breads that are nothing but potato or rice. These can't be Eucharist. But "VLG" very-low-gluten can be marketed and sold commercially as "gluten-free". It engenders much confusion, a lot of mistakes, and a lot of hurt feelings, like the above post. Well, more than feelings apparently.