I watched a fascinating video today, which demonstrates that not all flours are created equal (deliberately so) with respect to gluten:

I wonder (unscientifically) if some people suffer from bloating after eating gluten because they don’t have the necessary enzymes to break it down and end up with indigestible bubbles of air and fluid inside? I’m sure there is more to it than that but the inflated gluten ball in the video is amazing!