Thought this might be of interest to those of you with gluten sensitivity.  My GI doc sent a link to this article in his newsletter:

"Gluten-Free Sourdough May Reduce Inflammation for Celiac Sufferers"

http://www.foodnavigator-usa.com/Science/Gluten-free-sourdough-may-reduce-inflam...

I'm not gluten-free and tests didn't show celiac or gluten sensitivity.  Still, I know I feel better when I eat fewer carbs and less wheat.  When I was first sick my allergist told me that highly sensitive people do better on white rather than whole grain.  I think that was true at first, but now it doesn't seem to matter.

Since you're still in a flare, good idea to wait, IMO.