Therein lies the problem: the texture of GF breads at room temp. No matter the incantations, or the application of chemical ingredients, no one has conquered the problem of dry, crumbly GF bread. The only solution seems to be the application of heat, whether it be by oven or microwave.
Of course, asking your sandwich vendor to 'wave your sandwich for 45 seconds is to be met with a blank stare.
Therein lies the problem: the texture of GF breads at room temp. No matter the incantations, or the application of chemical ingredients, no one has conquered the problem of dry, crumbly GF bread. The only solution seems to be the application of heat, whether it be by oven or microwave.
Of course, asking your sandwich vendor to 'wave your sandwich for 45 seconds is to be met with a blank stare.
Oh, well.