I would bake bread, too, Jim, but bread flour has the highest percentage of gluten. With the items I bake, I can usually substitute all or a portion of regular flour with gluten-free or cake flour, which has the lowest gluten of all the wheat flours. Unfortunately, it's difficult, if not impossible, to make decent bread with anything other than bread flour.

I love that you make bread. It's such a grounding activity. And homemade bread is so much better and cheaper than store-bought.

Ben and I both have a sweet tooth, but I can control how sweet things are when I do the baking. King Arthur makes a baking sugar substitute that works wonderfully.