I found one more slice of the bread in my refrigerator that I needed to finish. It had been in the refrigerator for at least three months so I expected to pull it out and see it covered with mold. I did not. I guess it is correct to say, even mold will not consume this crap. A certain individual in my house will not throw out food unless it has mold on it, so I was forced to eat it myself. So, the best way to tolerate the bread, is by toasting it first.

Gluten-free bread does not toast well. What I had was the last slice of the bread that I made in the bread maker, (which I shall never do again). So what you see below is the bread before toasting. The line on the bread is from the paddle of the bread maker.

Now here is the slice after toasting for 4-5 minutes in the toaster.

As you can see, there is little evidence of it being toasted, but being in the toaster for that length of time, does cause it to be very hot. So any butter placed on it is quickly melted. But . . . the butter just sits on top. The bread does not absorb it. See below.

I put plum jelly on it to help add something to the taste.

But as usually with the trait of this bread, it is basically a flavor thief. So, to be able to taste the jelly, I had to glob it on.

I always thought it would be nice to publish a paper in one of the scientific journals of our time, so I will gather all these posts and edit them into one interesting study and submit it to Scientific American or the AAAS (The American Association for the Advancement of Science) which has many journals of all sciences. I will let you know when my work gets published.