Maybe ~10 years ago, a friend bought Peter Reinhart's BBA and I got his "Whole Grain Breads" book. We baked lots, swapped recipes and experiences. I can strongl

Maybe ~10 years ago, a friend bought Peter Reinhart's BBA and I got his "Whole Grain Breads" book. We baked lots, swapped recipes and experiences. I can strongly recommend both books; obviously the Whole Grain one is better if that's your cup of tea, etc. Regarding what TFA mentions of "gluten intolerance" - I think it's hard from a biochemistry perspective, based purely on what concentrations we're talking about, to support the hypothesis that the vital wheat gluten is a culprit. My personal theory is that it's a combination of fermentability of what you eat (which is obviously lower in "proper" bread) and mechanical properties that causes problems for people who are "gluten intolerant" but not celiac. (Just to clarify, by putting "gluten intolerant" into scare quotes, I don't mean to say it's not a real thing. Just that I personally don't think gluten is the actual bad guy.)