It's complicated. Because of the form of IBS I have, I've been advised to eat white bread because it's not as high in fibre, which tends to irritate my system. The gluten free market here in Canada is small and as a result, white bread is not available all the time. I really don't like the "cake" like texture of some breads. They can be so crumbly and not very plesant in a sandwich. I was so discouraged that for many years I did without. Recently, I came across a recipe that met my dietary needs and I tried it. I was pleased with the taste and over all texture, but not satisfied with the volume and lightness. I did some research and applied a little science to the recipe and came up with several modifications. The result is a bread that can only be described as amazing. I am really thrilled with the results. The ingredients are readily available and the technique is very traditional. If access to good bread is an issue for you ... or the cost! Perhaps you will find the recipe helpful too. It can be found on my web site:
I hope it will bring you and those around you some pleasure! Happy New Year!