So I posted the other day about Glutino's Genius Multigrain bread. I've made a few more things so I thought I'd share. It's been holding up pretty good! Although, to my own fault, it says to keep frozen, but I like to keep in the fridge (as I usually go through the loaf within a week) but I'm noticing it's starting to get a little crumbly. But the flavor is so normal! So is the size!
Here is my normal sized boring sandwich I had for lunch today:
This weekend we went with french toast. I wanted to do a baked french toast, but my husband wanted his gluten-filled baguette so I just did it on the stove. Held up well!
gross - could I put more syrup on those 2 slices?(sorry for the terrible pics)
4 comments:
I also bought this bread and kept it in the fridge. Mine was super dry and crumbly from the beginning :( ALSO your syrup to french toast ratio seems spot on to me!
Yes it is sad there may be too many restrictions as regarding food but better to go and maintain by them so that there is good health and you remain happy.
Yum! I'm always on the look out for a new gluten-free bread to try. I'm ashamed to admit that I've never tried making my own. I guess I'm too scared at what the outcome might be!
Bread will naturally dry out the colder the environment (gluten-free moreso). The starches 'retrograde'(the joined together stretchy molecules break apart and reclump as crystals which feel sandy and stale in the mouth).
Keeping bread at ambient temperature will help prevent this.
The down side is that is molds quicker!
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