I got some gluten-free bread for my sister who was visiting over Christmas, as a change from pumpernickel. (It's actually wheat she has a problem with, but of course gluten-free is also wheat-free.)

Anyway, as it turns out, it's really nasty to eat on its own, as bread. I did use it for the stuffings I made though, and it was fine for that purpose. Only my sister knew, and no one else noticed any difference at all.

I think I'll make it into breadcrumbs and just freeze them. Can anyone think of any other good use for it?