If you have recently been diagnosed with coeliac disease one of the things that you will have to get used to is eating gluten-free bread which isn’t the most pleasant experience if you compare it to wheat bread. However, one of the questions that is commonly asked is do you need to store gluten-free bread in a refrigerator or will it last longer out on the bench?
Gluten-free bread does not need to be stored in the refrigerator and it will last for approximately the same amount of time as wheat bread which is typically around a week or so. However, if you only eat small amounts of bread then it is best to freeze it and remove the slices as you require them, and toast them.
This is particularly suited to gluten-free bread simply because it tastes better when it is toasted because that eliminates some of the crumbly texture which many consumers do not like.
However, if you are storing home-baked gluten-free bread it is really important that you allow it to completely cool down to room temperature by leaving it overnight before you store it in a plastic bag. The reason for this is that if you store it away too early when it is still slightly warm you will end up with the problem of condensation within the bag which will end up making the bread soggy.
Should Gluten-Free Bread Be Stored In A Plastic Bag?
As mentioned above provided that the gluten-free bread is already reached room temperature and is relatively cool it is best to store it in a plastic bag. The reason for this is it will help the bread to retain its moisture and reduce the rate at which it becomes stale which occurs as a result of some chemical changes with the bread as well as moisture loss.
This is evident when you look at the packaging of some gluten-free loaves which have an inner plastic bag that is sealed and a traditional Outta plastic bag similar to what you see on gluten-containing loaves of bread.
How Long Does Gluten-Free Bread Last?
The shelf life of gluten-free bread is not significantly different from conventional bread and it will typically last around 5 to 7 days depending upon the climatic conditions in which the bread is stored. However, if it is stored in a vacuum-sealed container it can last up to 6 months in most cases and it can also be stored in a freezer for 6 to 12 months as well.
What Can You Do With Gluten-Free Bread That Has Gone Stale?
If you end up with gluten-free bread that has gone stale there are a number of options that you have available which will allow you to use the bread up without wasting it. The first option is to make gluten-free crumbs by blending up the bread in a food processor and then storing the crumbs in a plastic bag in the freezer when you need them. The crumbs are ideal for crumbing chicken to make schnitzel.
The second option is to slice the bread up into little chunks and then fry them up to create croutons which can be used in things like caesar salads. These croutons can be frozen for use later on however they are generally not as crunchy if you do that.
The third option that we recommend is making french toast from gluten-free bread which will bring the texture back to life. Generally, this is a dish that actually works best when the bread is stale as it allows more liquid to be absorbed.
Why Is Gluten-Free Bread So Different From Wheat Bread?
Gluten-free bread is significantly different from wheat bread in terms of its taste and texture primarily due to the lack of gluten which is a critical element associated with the elasticity of the fibers within wheat bread. This elasticity helps the bread to rise and maintain its shape which produces a light and fluffy product.
The use of ingredients that do not contain gluten means that the bread is significantly denser because the dough does not have the same degree of elasticity which means that it does not rise as readily and is generally significantly denser.
One of the side effects of having relatively dense bread is that the producers of the bread need to make the loaves smaller because it takes longer to cook and the increased cooking time can result in a burnt crust.
Due to the relative density of gluten-free bread and its relatively inflexible texture, means that the bread is generally quite crumbly and has the tendency to fall apart particularly as it gets older. The inflexible nature of the dough increases because of the loss of moisture in sections of the bread which make it increasingly stale and unpalatable over time.
So as a result we highly recommend that you either purchase gluten-free bread as fresh as possible and eat it within a couple of days or freeze it and just remove the slices from the freezer as you need them. This is most convenient because the majority of people toast the bread rather than eat it fresh.
Feature Image: “Gluten Free Bread” by @joefoodie is licensed under CC BY 2.0.
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