Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.
I grew up in the pastry business in South Philadelphia many years ago. I trained with the best in bread baking artisan style loaves.
Bread Baker's Guild of America
Trained with the family in the family business, and award winning bread artisans
Bread Baking is a passion and and art. I love and possess both.
Bread lives...and it teaches as it lives.
You can make high quality artisan bread at home with knowning but a few tricks...and I have them all.
There are lots of "bread companies" out there...you can beat them all.
Hi James: gluten free is not my area...but I did find these for you: The best book on Gluten Free cooking is the following: https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130/ref=sr_1_1?s=books&ie=UTF8&qid=1474425390&sr=1-1&keywords=richard+coppedge
Hi James: Gluten is form as soon as moisture hits the flour. It adds expandability and elasticity. With no gluten, it is difficult to hold the product together. Gluten free formulas are carefully
James: Animal by product proteins is certainly not my area of expertise as a baker. But I don't think you can re-unite separated proteins that evolve in separate areas. The proteins will win over
James: Whey was considered "waste" at one time. In today's world, when the two milk proteins separate, the whey protein is poured off and sold to the Protein industry for protein bars and enrichment
James: I have never been in a Taco Bell. But I will tell you this, most of those fast food companies get in all of their products frozen. And...they will be full of preservatives.