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Gluten Free Bread

Guest DanceswithWolves

By Guest DanceswithWolves
in Gluten-Free Foods, Products, Shopping & Medications

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Guest DanceswithWolves
Guest DanceswithWolves
Posted

I have some gluten-free Kinnickinick (or however ya spell it..lol ) bread and I was wondering where everyone stores their bread.

Should I keep it in the fridge?

Doesn't bread mold faster if it is humid conditions or does it spoil around cold?

I always wondered that about bananas too.

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jenvan Collaborator
jenvan
Posted

I always keep my gluten-free bread in the freezer, the manufacturers suggest it and it doesn't have any preservatives usually, so it keeps much longer in there. If I make fresh I preslice the loaf so I can pull a slice out at a time and defrost or toast. Kinnikinnick's are presliced so they are easy to pull out of the freezer too...

gf4life Enthusiast
gf4life
Posted

I second the freezer recomendation. That is where I keep all the Kinnikinnick products, and then I take them out when I want to use them and thaw for a short time in the microwave. I have not liked the texture as much if they thaw on the counter, or are kept in the fridge thawed. They seem too dry that way. The freezer-microwave method keep the bread nice and moist.

God bless,

Mariann

gf4life Enthusiast
gf4life
Posted

I just noticed the part about the bananas!

I have no idea if they spoil faster when exposed to cold, since we keep them on the counter and the temperature in our house stays between 65-78 degrees from summer to winter. They still only last a few days in that temperature range.

When the bananas go bad (over ripe, too much brown spots) I peel them and freeze them in a ziploc baggie. By winter, when I do a LOT of baking, I have enough frozen bananas to make about a dozen loaves of banana bread. My family loves banana bread and this is how I make sure the bananas don't go to waste. I do have to warm you that when you thaw the bananas for cooking they are a brown slimy mess, but they have the BEST flavor for the bread! So as long as you don't mind what they look like before mixing them in to the bread mix...This way the bread has sop much more flavor than if you used the just ripe yellow bananas, or even just getting over ripe bananas.

God bless,

Mariann

jenvan Collaborator
jenvan
Posted

And I second the banana advice. I missed that one too! It is true (to a point), that the uglier that banana, the better the banana bread! :P

(Want to share your recipe Mariann?) I came up with one I liked for banana nut muffins, but haven't tried it for bread yet...

gf4life Enthusiast
gf4life
Posted

I will, when I dig out the recipe. I don't bake in the summer and the temps around here are still close to 100. When I get it out I will share it. :D

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