I have a wheat intolerance but not a gluten problem. I use white spelt flour, add extra dopep gluten and use a sourdough starter and let it sit with flour and water for at least two hours. I also use barley malt syrup and lecithin because they strengthen gluten. When I have it, I add a little ascorbic acid because it also strengthens gluten. I found that also adding a little applesauce helps and doesn't change the flavor of the bread. For extra taste, I always add some sesame seeds.

Spelt flour is delicate and the gluten breaks down easily. It requires a light touch. My bread rises beautifully, is light, stretchy enough for sandwiches, hot dog buns, and hamburger buns. I also make a "killer" cinnamon bread.

If anyone would like the exact recipe, email me and I'll be happy to provide it.