If bakers didn't know about the switch from older wheat to dwarf hybrid wheat, we're in trouble.
I dunno about gluten free wheat... at least it doesn't have the addictive gliadin unnatural gluten proteins. If all the bread is flat and icky, maybe no one will eat it anyway.
5'0" female, 44 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 115(!) on SAD chocolate, potato chips, and stress. Currently keeping food tracker.
I (try to) follow by-the-book primal as advocated by Mark Sisson, except for whey powder and a bit of cream. I advocate a two-month strict adjustment for newbies. But everybody is different and should tweak Primal to their own needs.