In defense of gluten
I'd like to take up for poor, old, unfashionable gluten.
Gluten-free everything has become so popular that a friend recently had trouble finding ordinary wheat flour amidst all the gluten-free varieties on the Annapolis Whole Foods shelves.
Gluten-free menus are said to be one of the hottest restaurant trends for 2010. As EL noted on this blog this month, an article on gluten-free Tastykakes was the most read story on The Sun's Web site -- amid two mega-blizzards and a Super Bowl.
All great news for people who can't tolerate gluten.
But for non-allergic home bakers, especially those of us bent on using whole wheat flour where it doesn't belong, I have a suggestion: More gluten, not less.