Gluten Free Bread at it's Best: Keeping your Bread Fresh Tasting

Today I actually had a loaf of Gluten Free Bread left over after the Farmer's Market. Normally I taste it just hours after it has been baked and it is sheer delight, speaking from the point of view of someone with a wheat intolerance.

However, after eating my bread a full 24 hours after I baked it I decided on some things...

1.  Nothing beats the freshest made bread, so if you are going to have to wait to eat your bread, FREEZE, FREEZE, FREEZE it to stop your bread from drying out.  And, definitely do not put in the refrigerator which is like death for gluten free bread.  
2. If you are going to freeze it take the time to slice it and then place wax paper or something in between the slices to make getting small portions super easy. You will be glad you did, otherwise expect them to all stick together for dear life leaving you to try and saw them apart or worse microwaving the whole loaf to release a slice.
3. If you decide to leave your bread out, yes it will get dried out more and more each day and begin to get crumbly.  However, you can always refresh your bread by putting it on a low setting of your toaster or just plain toasting it until crisp on the outside and moist in the center.
4. I see our local store is now carrying a new selection of gluten free baked goods, Udis.  Some of their products contain maltodextrin, corn syrups and mold inhibitors. 
5. We are trying to keep our bread wholesome and free of processed ingredients.
6. After trying our two breads over and over I just really like the chewy, yet spongy texture of our Rustic Bread over the Honey bread, but the size and volume of the Honey Bread really make a nice size backdrop for a burger or sandwich and it has great flavor, but it is more dense in texture.  I have customers who really like both. Try them out and let me know what you think.