What would be the gold standard for good GF bread?

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As we keep on exploring the poor quality and excess prices of commercial GF bread, we have been building up our criteria for the GF bread that my wife would love to have. It made me curious as to what other celiacs would want. What characteristics would you want in the bread?My wife's include: lightdoesn't crumblereal flavors (such as a sour dough, one with robust grain)reasonable prices (no more than $5 for a 1-pound loaf) HogleFreelance academic librarianInstructor, online researchEmail: jjhogle@...Web: (under de- and re-construction) www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]