Based on comments and questions, we decided to try this recipe with both gluten-free flour and whole wheat flour! A few notes for each:1. Gluten-Free:
We tried this flour
and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy - close to the real thing. Some downsides: the bread didn't rise as much as the regular version and, of course, it didn't have quite the same flavor. 2. Whole Wheat:
This was very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.