I`ve recently been reading posts were GFGs keep saying they only toast GF bread as it`s too dry to eat as it is (bought and home made). I find this hard to understand. I`ve been making home made bread for years and it is really really moist. Now this could be because I`ve added one or two ingredients over the years (xamthan gum/olive oil/milk powder/occasionally an egg). My wife often buys French rolls when we`ve friends over for a meal and they often try my bread and all conclude it`s very good and certainly no dry.
(As with all home made bread it deteriorates relatively quickly and then it is more suitable for toasting or bread crumbs.)
Does anyone else produce home made bread they can eat without toasting?