Although gluten-free bread may spill over time, I thought that the bread here is solidly gathered and I thought that bread feeling like wheat bread has come out well for gluten-free It was. Indeed there is a sense of sponge, but it is acceptable range ... .... I tried both the toaster and the microwave, but I did not feel any special difference so much, but I was rather concerned about acidity. There is a feeling of a feeling like yam in a little, but since this has been felt even with other gluten-free cookies, I think that it is probably a element like a baking powder. As a test, I burned as hard as I could in a toaster, and it was baked until it was briskly, I felt crispy at the edge. When the taste of the taste is anxious, it may be nice to bake for a while ♪