If people want to still try eating something that resembles good bread, I suggest traditional leavening and then using spelt instead of wheat. Apparently modern wheat is grown so that it contains more protein (lectins are proteins) compared to ancient, and spelt supposedly contains less protein. Either that or use white cake flour, perhaps. The longer the fermentation the better.
Yeah, I do wish they'd do these studies on breads made with longer fermentation besides sourdough. I don't care much for sourdough. Before instant yeast, the yeast and half the flour were left overnight to ferment before making the bread. Both to not waste the flour in case the yeast is dead and because the yeast came in dry cakes that had to be soaked themselves. If you have a bakery that makes 'artisan' bread, they might use this method. It's called the sponge method, but now days if you search recipe sites for 'no knead' bread, you find recipes made with the same method. There's also the 5 minutes a day method that involves keeping dough in the fridge for up to 2 weeks (when it becomes pretty much like sourdough) as you use hunks at a time to make a loaf whenever you want it.
You could also try other flours like yucca/tapioca or GF blends which tend to contain yucca. Most other grains make very heavy dense breads which is why we've used wheat all this time, but from the yucca buns I saw the cook on Simply Deliciouso make, yucca makes light fluffy bread.
I was just reading about it on their site/blog and this 5-minutes a day method sounds great. It's just like something I'd been meaning to experiment with. I wanted to make some starter or something to keep in the fridge and make bread, flat breads on a griddle. in particular. And here's a method for gluten free naan made in an iron skillet on the stovetop. Here's the basic GF dough recipe.They have a second book that draws from traditional breads around the world, possibly using other grains that people used before our wheat spread there. And apparently a third coming out on flat breads.
Ramble: On this page there's a recipe for sourdough noodles and a gluten free bread. In the notes it mentions:
Edited by alternativista, 07 February 2010 - 03:38 PM.