Great toast bread and great sandwich bread aren't always the same loaf. Here's what actually matters — structure, sliceability, crumb tightness — when you're choosing gluten-free bread that needs to survive lunch, not just look good on a cutting board.

Most gluten-free bread mixes lean on xanthan or guar gum for structure — ours doesn't. Here's what xanthan gum actually does, why we skip it, and how psyllium husk does the job on its own.