When you`re celiac, you get to learn the meaning of the word holy – when it comes to your gluten-free bread.
It is your every day’s necessity, and once you learn how to make the perfect GF bread, you`ll want to save every crumb of it.
Here are some tips of how to make the best of your GF masterpiece bread without letting a single slice go to waste:
1. Cool it down completely before cutting it. The ideal temperature is 35 dgrs Celsius. Remember that once you cut the bread when it`s still hot, you`ll just ruin it and it will dry out more quickly. Not just that, the esthetics of your bread, the shape, the looks – will be ruined if you cut it too quickly.
2. Never store your GF bread:
- in the plastic bag at room temperature; moisture from the bread will come out and make it wet and mushy
- in the paper bag; the paper absorbs the moist and it will also ruin it
- in the refrigerator; it will dry out more quickly
3. The best place to store it is the wooden bread box; it is an ideal place. The air in the breadbox keeps the right level of moisture – not too much to make it soggy, also not too little to dry it out. Be careful that your breadbox is not overstuffed. And of course – never use the same breadbox for both gluten and GF bread!
4. Gluten-free bread doesn`t last long; homemade bread does not contain any additives to keep it fresh for days. So already after a day or two it will become not so attractive. Still you can make the best of the leftovers, simply: freeze them. You can use them for cooking (for example for kafta meatballs, or in some other recipes where you need some extra volume), or you can dry them and make some bread crumbs that will come handy.
5. If you have an extra bread loaf to freeze, the best way would be to cut it in the toaster thin slices. Pack 4-6 slices in one plastic wrap and you can use them for your breakfast or snack.