Makes 4 pieces of toast. It seems that a lot of people—my dad included—are going gluten-free for various health reasons. Making the switch to gluten-free bread has meant an adjustment in texture. Trying a different technique, I cooked my dad’s toast in a skillet rather than using his usual under-the-broiler method. The result was toast with a wonderful buttery flavor, a softer interior, and a perfect crunchy exterior. This new Skillet Toast goes perfectly with my Blackberry Refrigerator Preserves or Strawberry Refrigerator Preserves (see recipes on pages 21 and 22).
1 tablespoon butter
4 slices gluten-free sandwich bread
Heat an 8-inch cast-iron skillet or nonstick sauté pan over medium-high heat. Melt a sliver of butter in the pan. Lay the bread on top and cook until toasted, about 30 seconds. Lift the slice of bread with a spatula and add another sliver of butter. Flip the bread and cook until the second side is toasted, about 30 seconds. Wipe the skillet clean and repeat with the remaining butter and bread slices. If the pan becomes too hot while cooking, decrease the heat slightly.
Makes 4 pieces of toast.
Note: I prefer to use Udi’s gluten-free white sandwich bread.