I used my brand-new toaster for these bagels; I'm abandoning the old convection toaster oven as a probable source of wheat-based cross-contamination illness.
I've tried many other brands of non-wheat sliced white, English muffins and French rolls, looking for morning bread - and the best tasting/textured thing so far are Glutino bagels. I'm still searching for something better, however.
(It's a cheesemaking day...I have a genuine NEED for that much buttery comfort!)
(It's a cheesemaking day...I have a genuine NEED for that much buttery comfort!)These are acceptable spread with peanut butter or cream cheese and jam, but they fail to absorb butter readily. It just slides off and pools up, long before it starts to sink in. Messy. They are also styrofoamy, not bagel-like or chewy at all - unless you toast them dark, which improves the texture greatly.
BIG WARNING: They hold heat like nobody's business, which is to say, you can burn your fingers removing them from the toaster!
