[regandy]

I found that if you add a tablespoon of protein powder they take on a more "bread" texture. I use the plain vanilla protein powder that I buy from Walmart (lowcarb/lowfat).

How I have used them:
-- Grilled cheese sandwich (pan fry)
-- pancakes
-- I put a couple in a baggie and take to fast food restaurants and "rebuild" my burger.

... and I found out that they will freeze well. After baking, let them sit out for a while and really dry out. When I pack them in the fridge, I use parchment paper squares between them to keep them from sticking together. I had some in the freezer for 4 weeks, and they still tasted very fresh. This was good news, because it means I can make up several batches and have them for the month.