I don’t know if I’ve ever had GF bread, so I had to look up how it’s made. I wondered how the bread would have the proper structure to rise without a gluten matrix, and it seems I was on to something. Reading up on it a bit, gums and starches are used to replace the function of the missing gluten. So while GF bread has no gluten, it’s still made with a gluten replacement, and the same function is required for proper results.
If we change my qualifier to bread typically having a deliberately developed structural matrix with high elasticity, it covers wheat and GF breads. It still is fairly universal we want chewy breads and non-chewy cakes.