I'm wondering, OP, if you're confusing your breads?
Many cultures eat white bread, from white flour using methods used for millennia.
Highly processed western sliced white bread ( truly delicious!) is made using the Chorleywood Bread Process which is a relatively recent phenomenon in which bread is produced very quickly meaning that natural fermentation/proving etc... processes are bypassed.
White sourdough /white flatbreads are often acceptable to gluten intolerant folk as they are produced /allowed to rise naturally.
Our bodies are more tolerant to this .
That being said , there's nothing better than a slice of ( insert whatever brand you want) Sunblest/Mother's Pride , toasted then slathered in a good dollop of butter ( not spread) and stuffed in your gob.
I'm going to also to suggest, OP, that being too messianic about something so relatively minor , in the grand scheme of things, might not come across well.
White bread isn't that important.