Gluten free bread has come a long way since I first found out that I have celiac disease. I remember my first experience with gluten free bread was with the small brick loaves of brown rice bread stocked at the local Trader Joe's. And when I say small brick loaves, I mean just that... small, as in each slice was about half the size of regular bread, and brick, as in if you threw a loaf of that bread at someone, it could seriously hurt them! The slices were so small I'd have to turn off the toaster so I could use a fork to fetch them out.
These days the slices are getting larger, the bread is getting softer, and you barely have to toast the bread anymore to soften it. I recently tried out Rudi's Multigrain Gluten Free Bread and I was impressed. Not only was it soft right out of the bag, but it was tasty and the slices were big enough feel like the good ol' days when I could walk into a grocery store and just pick out the best loaf on sale. I tore through that loaf in no time, with PB & J's, toasted egg and cheese breakfast sandwiches, and toasted ham and swiss. Back when getting a good loaf of bread was as easy as walking to the corner store, I would have never imagined eating the end pieces, but I have no problem doing that now, especially when the GF bread is that good; no slice is taken for granted:)