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It's just complicated. Gluten isn't bad or good. Some people are intolerant and they prefer not to eat it, some people are coeliac and absolutely can't have even a tiny bit - I don't disagree with or deny either of those statements.
However, lots of people have problems with bread and simply assume the problem is gluten rather than with a particular type of bread. Simply, there are many factors involved. As I've typed this out, I'm realising I'm too tired to go into depth but the short version would be: well made bread, with slow fermentation, good quality flour, that is not over-mixed (over-mixing can result in bread that is harder to digest), and not full of improvers and other crap is very different to mass produced bread. And that difference often isn't taken into account in favour of simply blaming gluten.Edit: I'd also add that bread used to be favoured as a main staple of our diets - along with many other grain based sources of carbohydrate - but that doesn't seem to be the case any more.
Nef-
Yeah I realize that it’s neither good nor bad, just wondering if the gluten free craze is cooling. We have only bought decent bakery bread since forever, before that I was raised on homemade, though not slow fermented breads.
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From my enforced slave labour as a baker, well in a family bakery, we had proving ovens that we put the bread in to speed the mix. Other breads, we would make the dough (bag of flour, block of yeast, buckets of tap water and a certain weigh of salt. In the mix then, leave it double in size while still in the mixer bowl, then mix again (now I know as knocking back) till back to roughly the original size and put the dough on a tray then proof overnight with the proving oven doors open, and then turn ovens on first thing and put these breads in to bake when the oven were warm. Had to be super careful to not be rough with the trays as the bread wouldn't rise in the oven. Like the bubbles had burst.
Then this is modern bread https://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html
withered_preacher
lynx
Interesting, would also think 'more' with a denser loaf but don't know if that's bad or not.
Is gluten turning a corner on it's reputation these days?