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Message: <blockquote data-quote="Guest&nbsp; 85555" data-source="post: 9623977">Toasting definitely helps. And honestly sandwiches are usually pretty good with Gluten free bread. I have had hamburgers at Burtons Grill and they use a gluten free roll. It tastes great. Udi's makes very good sliced bread. And if you are putting things on like cheese, and other toppings you are not likely to notice. You just need to be mindful that some gluten free breads hold up better or worse than regular breads to things like moisture. The other thing it really comes down to the flour blend they choose. There are so many varieties out there, that some come very close to tasting like real bread. I do find with gluten free breads usually something is sacrificed by the particular blend of flours (taste, texture, moisture and stretchiness). But you can often overlook this one thing. Just as an example, there was a corn and qinuo pasta I used to like  a lot. I felt the texture was pretty close to real pasta, but the corn gave it a distinct flavor that sometimes popped out with red sauce The reason pizza is so difficult to replicate is that gluten is the thing in bread that gives it that stretchiness. One of the more funny emulations I encountered was with Against the Grain Frozen pizza. Their pesto pizza is actually really good. And the first few times I tried I was like "wow, this tastes exactly like real pizza crust". But the more I ate it the more they got the chewy feeling in the crust with an almost gelatinous middle. It is still good even after you realize this, but once you notice it is hard not to sense every bite lol</blockquote>

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