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    • Profile PhotoAlexander
      Participant
      @alexluizicloud-com
      Post count: 1

      Hi All.

      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).

       

      Please help!!

    • Profile Photoandrea
      Participant
      @andreaglutenfree
      Post count: 1

      what sofness are you using?

    • Profile PhotoNiamh
      Participant
      @niamhr94
      Post count: 1

      Sugars, like honey for example will add softness to the crumb and extend shelf life of your gf bread.

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