I am sure you have seem gluten free products emerging from every dark corner of the processed food industry. It is all over the news media and during my last doctor visit his recommendation was, "stop eating gluten." So what happened to bread? I grew up in a family that had bread on the table at every meal and there was no obesity. No one complained of stomach aches, bloating, IBS, where bread was responsible.
I tired researching this but gluten seems to have been labeled the culprit with little to no investigation from the medical world. However there seems to be far more to so-called gluten intolerance. I came across a couple of articles that seem to point at other sources. One theory is that the gut bacteria responsible for the digestion has been destroyed or severely weaken by antibiotics. Another was and is the destruction of our gut bacteria from the use of fluorides. Still another theory is the use of GM crops, such as BT corn, and the saturation of Round-UP ready crops with the herbicide Round-Up. I believe the reason for the relatively recent advent of gluten intolerance has been caused by the destruction of our gut bacteria and not wheat.
I bake my bread with the use of five ingredients, a good white flour, yeast, water, sugar, and salt and have no issues. (I do have issues with WW and whole grains but I don't want to sidetrack the subject). Some of the problems caused by modern day industrial bread is probably caused by the additives as such I don't think that homemade and commercial breads can be compared. I believe that gluten intolerance is caused by the products that have taken a toll on our digestive system, antibiotics, fluorides, insecticides, GM corps like BT corn, and other GM Round-Up ready crops.
Jaque Pepin said something like, 'for my last meal I would want fresh bread and butter.' I agree and hope that we will be able to enjoy our breads until our last day.