As I am about to launch my bakery and start baking bread like crazy, a friend of my husband's comes to visit and announces that he's discovered that he's gluten intolerant. He goes on to describe his symptoms and how much they've improved--nearly disappeared completely, as he's weened himself completely of any gluten. So, what's next? My husband nods along and says he has the same sypmtoms! So, he experiments with a weekend of no wheat anything, and lo and behold, we discover the cause of the pretty much all of his digestive issues!
A baker married to a gluten-intolerant? Is this some kind of a bad joke? No, it really isn't. So, I'm looking to all of you experienced bakers for some advice on gluten-free flour. And, I really would like to hear from those of you who have actually used these products, rather than just having heard of them. I am determined to carry an extensive line of gluten-free products in my bakery, but I'm fearful that they will all taste, well--less than great. I hope to learn differently.
Thanks in advance for any advice.