The bread experiment turned out good. I made a toasted ham and cheese sandwich that was pretty tasty. I didn't much care for the crust, though. It was too crunchy.
Today I used some of the bread I made last weekend, especially the crust, to make Italian style breadcrumbs. I ground them up in my little food processor and toasted them. Then I added salt, pepper, Italian seasoning and parmesan cheese. It smells just like the breadcrumbs I used to use.
I just took a meatloaf out of the oven (btw, Heinz ketchup is safe), and I have some spinach-artichoke dip in the oven. I will spread it on my tasty gluten free bread.