Today we tasted toast.
Gluten free neighbor friends came (with toast) to help us. Jack made a scoring sheet and performed a scientific analysis of group opinion.
The breads were toasted in a haphazard manner and each thing was cut into four pieces, each between 2.5 – 5g CHO. Butter, cream cheese, peanut butter, and jam were available.
In the end, the grand champion was Cinnamon-Raisin Seed toast from Essential Baking. Everyone except Bubs liked this one best. (He dislikes raisins.) The g CHO per slice = 13, with 3g of that being fiber. When we toasted it, it smelled great. With butter, yum. Just yum.
Tasters who like rye bread liked Canyon Gluten Free Deli Rye, but most people in our group disliked rye bread. (I like it.)
Usually I would not name the loser, but feel like I can do so in this case, because the loser came from grand champion Essential Baking. This bread looked promising, but was gross: Deli Slice Multigrain. Yuck. It tasted like a crumpled old tissue infused with bad breath.
To celebrate the toast test, Bubs would like to share this recipe for a very good sandwich: make a grilled ham (Applegate Farms honey ham) and cheese (Whole Foods deli brand cheddar) with plenty of butter on Udi’s or Trader Joe’s bread, and use a spatula to squash it mightily against the skillet. Cook until golden brown on both sides with melted cheese oozing out. It’s so good.