The gluten is not removed, just the bran, the outer coating of the wheat grain, which contains fiber, oil and minerals that white flour lacks. Different kinds of wheat flour have different amounts of protein (i.e.,gluten), starch and sugars, which means that substituting one kind of flour for another in recipes will give different results depending on the composition of the flour. Check the package, if it's available, and it will tell you the percentage of protein in the flour. This was discussed more thoroughly in an earlier thread:http://mothering.com/discussions/sho...threadid=40910
I'm not saying not to use whole wheat flour for white, just want to point out that your baked goods will be much different when you do. Whole wheat breads, for example, must be kneaded longer to develop the greater amount of gluten that's present in most whole wheat flour.