Good Eats

I am somewhat of a fan of the Alton Brown show "Good Eats" on the food network. I enjoy his demonstrations of the chemistry of cooking.

I am going to suggest he do a gluten-free show. Gluten-free bread is better toasted than not, which I do not understand. For example, my new favorite bread, a sandwich bread from a company called Kinninnick (a Canadian company).

I bought it frozen, so I hacked off a few slices to thaw overnight wrapped in a paper towel. Made a sandwich with it. When I tried to eat it, it broke apart in several pieces and was very chewy. Was so disappointed, I almost threw out the rest of the bread.

In weekend scrounging, I decided to toast it first. Thawed a couple pieces in the paper towel, toasted, and made a sandwich. It had some of that elastic properties of real bread, and didn't fall apart in lots of pieces.

I'd like to have someone explain that to me.