I am thinking that bread is actually not bad for you if made correctly. Its bad only because they way we are making it! Today, we use quick rise yeast which might rise the bread and make it fluffy, but it does not make it edible for humans.
100 years ago, people use to let their bread ferment using some sourdough starter. The starter was created by letting flour and water mixture sit out and naturally occurring yeast in the air would then start to grow in the culture. Anyways, after about a week, this starter is then used to (instead of yeast) to make their bread rise. What is so special about this process is this naturally occurring yeast had the ability to break down gluten in the bread (but would somehow keep its shape).
The food industry is now looking into this area, because they are noticing that fermented bread:
1) Very little gluten
2) Bread does not spoil for 2-3 weeks later
3) Bread stays soft and moist longer
Here are some studies they are doing - showing that fermented (sourdough) bread is possibly ok for people with gluten sensitivity! Key looks to be to use wild yeast to ferment the bread, these yeasts are actually able to break down the gluten!
I am currently making my own starter using wild yeast (yeast that is in the air! :) ) and i will test out to see how much gluten is left after fermenting it after 12h, 24h and 2 days. Fun experiment! :) If my starter works... I will give it to anyone living close to me :)
Bread gluten
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.
http://www.ncbi.nlm.nih.gov/pubmed/14766592
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
http://www.ncbi.nlm.nih.gov/pubmed/18680953
Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3231922/
Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/
How to test for how much gluten is in your bread? Check out this cool trick you can do at home!
https://www.exploratorium.edu/cooking/bread/activity-gluten.html
Bakers Yeast and Wheat germ!
http://www.cam-cancer.org/CAM-Summaries/Dietary-approaches/Fermented-wheat-germ-extract/What-is-it
How to make your own Feremented wheat germ (Avemar)
http://www.denvernaturopathic.com/poolishwheatgermbread.htm
Fermented Wheat Germ using Sourdough fermentation - shows wheat germ takes longer to go rancid!
http://air.unimi.it/handle/2434/215083
http://research.avemar.com/files/documents/HM/2010__rizzello__food_chem__119_2010_1079-89.pdf
Enzymatic and bacterial conversions during sourdough fermentation
http://www.sciencedirect.com/science/article/pii/S0740002013000762
Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC348803/
The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.
http://www.ncbi.nlm.nih.gov/pubmed/22307223
HOW TO MAKE YUMMY BREAD VIDEO