Can people who are gluten intolerant use Bio-Wheat™ Stone Ground Flour?

We have had feedback from several gluten intolerant users who report that they do not have the same symptoms of stomach cramps or feeling bloated as experienced with commercially milled flour, when eating Bio-Wheat™ bread. The reason for this being, that we retain most of the wheat germ in our flour during the milling process. The wheat germ contains all the essential vitamins and minerals, but also the enzymes required to digest the protein in gluten.  We mill our flour coarser and at a lower temperature and speed than commercially milled flour in order to retain most of the valuable wheat germ in our product.