What would be the gold standard for good GF bread? - The list so far.

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Here is the list so far of what responding members thought should be characteristics of good GF bread:

Eggs & egg aroma OR, CONVERSELY, No eggs or, at least, egg aroma

Vitamin-fortified, including. folic acid

Doesn’t get soggy in a sandwich.

Can be eaten without toasting.

Light

Doesn’t crumble

Real flavor

Reasonable price

Whole, nutritious, organic grains (rice, buckwheat, teff)

Minimal additives/preservatives

Sandwich size

Not too dense

Can be sliced thin. Maybe the two commercial bakers of gluten-free items on the list could work together to create the "gold standard" GF bread. HogleFreelance academic librarianInstructor, online researchEmail: jjhogle@...Web: (under de- and re-construction) www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]