By Claire Baker, National Foundation for Celiac Awareness (NFCA) Director of Communications and New Media
One of my biggest beefs about my celiac disease diagnosis was the end of the “Non-Goopy Sandwich” era. The gluten-free sandwich bread of five years ago was very porous. As a lover of liquidy condiments – mustard, hummus, jelly, honey, nut butters – I was forced to turn to gluten-free bagels as a substitute. That answer works well, but the sandwich then becomes all about the bread, not the filling. I’m always on the look-out for bread that will fulfill the tastiness, portability and non-drippy requirements of a quality sandwich, and I think I’ve found it.
Last night, I put together a tomato, lettuce, mustard and hummus sandwich on Schar’s new Artisan Baker White Bread. A messy quartet, to be sure. I lightly toasted the bread (out of habit, frankly), assembled the sandwich, and ate without spillage. Eureka! The bread was porous but thick enough to prevent leakage. I did not have to rush through the sandwich before it disintegrated. I got to enjoy every bite, allowing the flavors to mingle with the right amount of chewing. And good-tasting too! Like bread! I definitely would not kick this bread out of my sandwich repertoire. Thanks, Schar!