I'm watching this program on gluten and inflammation and do not endorse or disagree with it...I simply don't know enough about the subject...but one thing is true and I guess that scientific study endorses it: 1,000 years ago wheat contained only 4% gluten and now in the 21st century, it's 12 %. That was a staggering thing to learn.
Added: I went back and reread this entire thread and was taken aback by my post of 2018...an eating lifetime ago. Now I avoid gluten pretty much, although like some, a small amount will not produce any problems...so far... I'm going to rethink this issue again. I didn't find it a problem for the year and a half in which I avoided gluten completely...life is much easier for the gluten-intolerant now. And still a lot of my baking is gluten-free...I actually like what I am making. But bread is the biggest problem. I love a particular whole-grain regular-type bread and have gone back to eating it. I'm going to try the gluten-free sandwich bread recipe posted above.
