Thanks, I already use a tablespoon of apple vinegar in the bread; it stil doesn't taste like much after a couple of days. And when I freeze it, it seems to lose its taste as well. I guess I'm stuck with toasting it....
Hi! I manage to bake pretty decent gluten-free bread, but it only tastes good for the first 24 hours or so. Next day it can be freshened up by toasting it in the oven, but when another day has passed it can be thrown out. Is there some preservative that can be added to the mix to make the bread stay fresh longer? They put preservatives in regular bread, so why not in our fake stuff? Thanks!