In Tom Philpott’s article The Real Problem with Bread, he gives the perspective that traditionally made, slow rising, slow-fermented bread may be a better alternative to gluten-free. Philpott cited the work of Stephen Jones, wheat breeder at Washington State University, saying that “the true problem with bread is how we make it”. Unlike traditionally made breads, in mass produced loaves the “rising time has been winnowed from hours or even days down to mere minutes, thanks to fast-acting yeasts and additives.” In addition to this, vital wheat gluten is liberally added to whole wheat varieties to make it more elastic, like white bread. Check out the article for more details.