Recipe(tried): wheat and gluten free bread baking

I assume that your wife was diagnosed with celiac. I was diagnosed last April and am doing well with conversions. While I don't want to discourage you about bread the breads that we can now make wheat and gluten free will never be the same until some genious invents a synthetic gluten. Without gluten bread is very heavy. There is a wheat and gluten free bakery and restauraznt here in seattle that if you set up an account with federal express she will ship right to your door. Wheatless in Seattle. I have groown to know the bakers and owner quite well and the biggest success with wheat and gluten free is using a number of different flours which do not have the same weight as wheat. Bette Hageman writes some good cookbooks using different flours and is a good place to start. you can find her books at most natural food stores or book stores. i have learned to make pie crusts or pies without crusts, brownies and lots of other goodies. I wasted alot of flours figuring them out and they are a bit expensive but it is the only way to learn. Be sure to use xanthan gum
instead of guar gum due to the side effects of the guar gum. i hope i have helped a little. best of luck