Gluten from wheat flour contributes structure to baked goods and is a substance that the cook or baker manipulates to suit the product, a chewy bagel requires well developed gluten while a tender Angel Food cake does not.

What changes in bread making ingredients/techniques could a baker follow to reduce the amount of gluten in a loaf of bread? What are some other ingredients could be used to replace the structure of gluten ? What chemicals or characteristics do these gluten replacements contribute that make them suitable replacements?

Posts in this forum require the use of references. Your texts are good places to start and external resources (not Wikipedia) are even better