Once again, I tried to be somewhat scientific about it all. I noticed right away that the "light" breads were indeed lighter. They weighed less. Weird. I guess that's one way to save calories- make airy bread. The "light" versions had about half the calories of the regular. We'll see whether the savings is worth it...
Straight out of the package, the Light White was very dry. It required the extra chewing typical of gluten-free breads, in order to make the bite wet enough to avoid choking. But it wasn't as bad as some. The regular White was slightly sweeter, noticeably denser, but still not sammich material. (That seems to be the never-ending quest of gluten-avoiders, to find a "bread" that is usable for a real sandwich- two slices- not toasted. Something you could take to a picnic.)
The Light Brown had an odd, spongy texture, but I would consider it Sandwich Grade! In a pinch. It's still not real bread, mind you. The regular Brown had a weird taste. Sorry to be so vague... I chanced a second bite, just to try to describe it better. I couldn't. There was just something unpleasant... sweet but oily. I don't mind grease, as any reader of my blog would know. But this was... just wrong. Blech.
So, the next step was toasting. Oddly, the Light Brown got overtoasted, despite sitting right next to the other three breads in the toaster oven, all of them toasting for the same amount of time... same heat.... Weird. Anyhow, after buttering each piece (I was impatient and hungry, I know I once again messed up the controls) I began tasting again. The Light White was quite gritty after toasting. Bland... I was initially hopeful that I'd found an all-purpose toast, but in the end (of the chewing, that is) it just fell flat. Too sawdusty. Even peach butter couldn't mask the grit. The regular White was very nice toasted. Chewy and bread-like. After being gluten-free for over a year now, my somewhat forgetful tastebuds could be fooled to think this was real bread. The Light Brown (that was now a dark brown due to overtoasting) was very crisp. Perhaps too crisp. Probably due to being overdone. But it had a much better texture than the Light White. No grit. If one is in the market for a reduced-calorie gluten-free "bread", I recommend Ener-G Light Brown. I'm not looking for lower calorie, so I prefer the regular Brown. It had a lovely texture once toasted, no weird flavors, and was perhaps a touch sweeter than the regular White. Chewy, a hint of whole-grain goodness at the beginning of the bite, fading to blank-canvass-blandness at the end.
Overall, I think the regular White was the winner here, since it didn't have funky flavors pre-toasting. One never knows when the electricity might go out, so it's important to have "bread" on hand that doesn't absolutely require toasting. If you feel secure in the presence of a functioning toaster, I recommend the Corn Loaf from the first bread tasting.
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