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Bread Storage Question

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I have seen a lot of people here talking about storing their gluten-free bread in the fridge or freezer. Does gluten-free bread go bad faster? Or are people simply trying to make one loaf last a long time?

I usually make bread for my family in a bread machine. Even with gluten, it doesn't last as long as well-preserved store-bought bread, but it would usually make it a week (in which time we would eat it all). Our house just went gluten-free a week ago, so I'm experimenting with bread recipes. I'm just wondering if I need to be storing this bread in the fridge or freezer? Or if our normal plan of just eating it up within 4-5 days is ok.

Thanks!

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I have seen a lot of people here talking about storing their gluten-free bread in the fridge or freezer. Does gluten-free bread go bad faster? Or are people simply trying to make one loaf last a long time?

I usually make bread for my family in a bread machine. Even with gluten, it doesn't last as long as well-preserved store-bought bread, but it would usually make it a week (in which time we would eat it all). Our house just went gluten-free a week ago, so I'm experimenting with bread recipes. I'm just wondering if I need to be storing this bread in the fridge or freezer? Or if our normal plan of just eating it up within 4-5 days is ok.

Thanks!

Personally I store it in the freezer by putting two slices in a cheap fold-over sandwich bag and then into a larger freezer bag. But then I live alone and know that it wouldn't keep well otherwise.

I suspect there are a lot of preservatives in store bought bread but with gluten-free bread I buy here, it's only available frozen.

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There are no preservatives in home-made bread so it tends to mold quicker. However, with a family eating it it won't last too long ;) I have found a way of storing my bread without putting it in the refrigerator (which tends to dry it out). I put it in a brown paper sack (which absorbs any moisture which plastic tends to draw out (and which tends to mold), and then put it in a plastic bag and leave it on the counter. I can keep bread for up to a week this way.and it stays moister than putting it in the fridge.

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In my experience the problem with homemade bread isn't mold, but that the bread gets stale and crumbly really fast. Some recipes are better than others and are good up to 4-5 days at room temperature, but for most recipes the bread is only good textured on the first day, so that's the day to slice and freeze it. I hardly ever eat bread any more, so I really need to freeze it in pairs of slices once I go to the trouble of making it. Look up Ginger Lemon Girl's favorite sandwich bread online for the recipe that lasts longer than any other I've tried. Lots of ingredients, but worth it.

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In my experience the problem with homemade bread isn't mold, but that the bread gets stale and crumbly really fast. Some recipes are better than others and are good up to 4-5 days at room temperature, but for most recipes the bread is only good textured on the first day, so that's the day to slice and freeze it. I hardly ever eat bread any more, so I really need to freeze it in pairs of slices once I go to the trouble of making it. Look up Ginger Lemon Girl's favorite sandwich bread online for the recipe that lasts longer than any other I've tried. Lots of ingredients, but worth it.

I looked up that bread recipe and made it last night. I don't think it's going to last longer only because it was so good my kids ate half the loaf for breakfast this morning! Thanks for the tip!

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It's really good, isn't it? However, I once did a calorie calculation based on 14 slices per loaf, and found it was around 200 calories/slice, so be careful!

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