I seem to be having issues with my Gluten Free Bread and it staling and becoming extremely dry and crumbly after 2 days. Are there any ingredients that can be added to extend the shelf life by another 2/3 days? The Gluten Free Flours i’m currently using are White Rice Flour, Tapioca, Potato Starch and Buckwheat and using a vegetable oil @ 5% for softness (clearly not doing much to aid shelf life).
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