Typically if your bread comes out denser at the bottom than at the top is has over proofed. The bottom gets compressed over time as the weight of the dough settles. I’d say proof it for less time and without the heat, this is usually a trial and error thing as you get used to how your house temp affects the rise.

I do not.

I have not.

Heck yeah! Now I gotta make it

The problem with most people and gluten is that the more hybridized the wheat the worse the gluten is for people who are sensitive to it. I can eat the Einkorn wheat without a problem as it is the original wheat. However, eating too much of the regular and I am miserable! Not my choice at all but it is a fact so you can have your wheat with the not so nice gluten and I will use my Einkorn. We will both be happy. It is not a fad for me and many others at all but a necessity! Celiac may still be sensitive to what gluten is in there tho.

I have never done , but why not. Likely different cooking time though. However, the dough is very sticky so it might be challenging to make in that shape unless you do several small ones.