The Englishman in New York likes his toast done on one side, says Sting. I like mine burnt around the edges and dripping with butter.
Back in the day, no matter how hard you tried, it was impossible to get a little color on toasted gluten-free bread. My mother called it “asbestos bread” because it just refused to toast.
Things have changed as breads just keep getting better and better, using alternative and more healthful grains. I can achieve a perfect golden brown color with crispy edges with Rudi’s or Udi’s gluten-free bread varieties. When I made bread, Bob’s Red Mill’s bread would also toast to a crusty texture and achieve a honeyed hue.
What will never change for me, gluten-free or otherwise, is that my toast must have pools of butter. I love it. I never switched to a margarine or olive oil spread because butter is my one true indulgence. I want the real thing in whatever I am making.
Whether it is a sweet cream or salted or Irish version of butter, I prefer butter to any type of spread. My mother served up toast dripping with butter when I was a kid and it is an acquired taste. I would rather do without toast at all if I could not put butter on it!
Yes, I choose peanut butter or cream cheese or even jam every now and then, but if I could start every day with a steaming cup of dark roasted coffee and two slices of heavily buttered gluten-free toast, I would never complain.