My husband really liked the thyme dinner rolls I made for Thanksgiving, so I made them again for Christmas. For some reason they were dry. Were they over baked? Maybe the egg whites were smaller than last time? Not sure.
Nevertheless they were not as popular this time. My husband was willing to eat the leftovers. I hesitated...then thought, I'll toast them in thin slices. I love crackers.
Next time I think I'll try tossing the slices with olive oil, salt and spices before baking. Baking them at a lower temperature like 250 degrees F for a longer period of time may be better. Mine got a little brown in spots. I would still check them fairly frequently depending upon the size and thickness.
Gluten free bread can be tricky. If you make a recipe that just isn't a hit with the crowd, try recycling it in creative ways. My friend recently made her favorite stuffing recipe out of a loaf of bread that had bean flour in it. She didn't like the flavor of the bread plain, but it was delicious as stuffing.
What creative ways have you found to use bread?