I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water does it), and use normal (not gluten-free) flours.
What I can't quite figure out is whether resting the bread will have any impact on it. I know (from sources including this question that gluten makes many flour-based dishes (like crepes) gummy.
But does that apply to breads? Is there any significant difference if I actually rest the batter before baking?
If it matters, I mix aggressively with a KitchenAid mixer (so I expect there to be lots of gluten).