My top tip No 1:
Slice gluten free bread lengthways not the conventional widthways. Do take a look at the photos below and hopefully you'll see what I mean. You'll get a great slice of bread for sandwiches and toast!
(pssst - It also makes you feel far less guilty when you say I've had two slices of toast whereas before you would have said five and then needed to explain it was gluten free, its much smaller, I'm not really that greedy ( I am!) blah blah blah - or is that just me ?
It’s the one thing everyone notices about gluten free loaves - the size - they are always so much smaller than loaves with gluten. So by cutting them the other way you get a much better slice.
We have tried to get a bigger loaf but without gluten to support the structure there is always a limit to the size of the loaf. This is especially true if the gluten free bread is real bread, free from chemicals and processed gums. We rely on natural ingredients such as ground up flaxseeds to build structure in place of gluten in our breads but we can't make our loaves any bigger.
But every cloud does have a silver lining as all of the ingredients we do use are completely natural, very good for our gut health. They really increase the nutritional content of our breads compared to other breads and as well as all of this, most importantly, they also help to make the bread really tasty.
It's all very well and good eating something that's good for us but surely everyone actually wants to eat really tasty bread? If it's doing us and our family some good, hey, that's even better.
p.s. I've bravely named this as Top Tip No 1 - let's hope I can think of a few more. I'm sure there are a few lurking in the back of my mind somewhere.