Why Does Gluten Free Bread Grow Mold Faster?

on September 28, 2022

If you have recently been diagnosed with coeliac disease or have someone in your family that is a coeliac you will find that you have to buy gluten free bread. Gluten free bread has significantly different properties to wheat bread in terms of its taste, texture, and density. However, one of the other common things that you may have noticed is that gluten free bread generally develops mold faster than wheat bread. Why is this the case?

The main reason that gluten-free bread develops mold faster is because it has a higher water content than wheat bread. This is because gluten-free flours produce doughs that are significantly dry and therefore require much more water. One of the preconditions of mold growing in any area is it has an adequate source of moisture for the mold to grow.

In addition to moisture the other significant factor is the pH of the area in which the mold grows. Generally, neutral pH’s provide the ideal growing conditions for the production of mold, however, this rate of mold can be decreased if you have a sourdough bread for example which has more acidic pH which retards the rate of mould growth.

The increased moisture content which also produces a relatively dense loaf of bread is required because of the lack of gluten in the bread. Gluten has very specific elastic properties which allows dough containing it to stretch and develop a lovely soft texture because the bread can be highly aerated.

Without the presence of the gluten protein the structure of the bread collapses very readily creating a much denser structure therefore requires much more moisture.

How To Keep Gluten-Free Bread Fresher For Longer

Gluten free bread will last longer if it is stored in a cool dark location where the humidity is not too high. In many cases this means that kitchens are not the ideal place to actually store gluten-free bread because they generally a little bit too warm.

However, if you absolutely have to store it in the kitchen then it is advisable to get a bread bin which will prevent light from reaching the bread and will also inherently reduce the temperature in which the bread is exposed.

Additionally, it is best to avoid any areas where direct sunlight reaches the bread or is relatively close to cooking appliances such as ovens and stoves which will also increase the temperature at which the bread will deteriorate.

The other area that many people store bread in is the fridge which will certainly provide a cool environment however it is generally not recommended for storing gluten-free bread because it is relatively moist and therefore does create the conditions for relatively rapid mold growth.

Can You Freeze Gluten-Free Bread?

Gluten-free bread freezes very well and will typically last around 4-6 months at least in a freezer without deteriorating significantly. So if you are somebody that only eats a little bit of gluten-free bread periodically or also have infrequent visitors that are coeliacs this is an excellent option to ensure that you always have gluten-free bread on hand.

When the bread is frozen, it can be taken out one slice of time and then either thawed or toasted without the need to defrost it first. This is particularly advantageous for gluten-free breads because most gluten-free breads taste better toasted anyway.

Does Homemade Gluten-Free Bread Last Longer Than Store-Bought Bread?

Generally gluten free bread made at home in a bread maker or an oven will typically not last as long as store-bought bread simply because homemade bread does not contain specific preservatives designed to inhibit the growth of mold.

This means that homemade gluten-free bread will typically only last a few days even if it is stored in absolutely ideal conditions.

Is The Quality Of Gluten-Free Bread The Same No Matter What Brand You Purchase?

The quality of gluten free bread does vary quite substantially depending upon the particular brand that is purchased. Generally, the dominant brands in each country will vary significantly so there is no one best variety that I can recommend for each and every location.

If you have just been diagnosed I highly recommend that you try a range of different breads at different price points. However, as a general rule it is best to try out those loaves which are largest first simply because that normally means that they are more highly aerated and therefore have a more pleasant texture for eating.

Generally, these larger loaves will also be more expensive so you will need to weigh up the cost of individual loaves and their quality. Additionally, we highly recommend that you have a look at specialist bakeries in your local area that make gluten-free brands as they can sometimes produce some of the very best breads available.

What Else Can Be Substituted For Gluten-Free Bread?

There are a number of options that are available as alternatives for making things like sandwiches, however, unfortunately most of them are not generally as nice as their wheat equivalents..

The first option is to try using gluten-free wraps, however, like gluten-free bread they tend to be less flexible and dryer in texture than the wraps and some coeliacs don’t particularly like them.

The second alternative is to try gluten-free crackers which have a crunchier texture than bread but they are extremely dry. However, this can be easily counteracted by the selection of the toppings that you use to make your sandwiches.

The third option that we recommend is trying gluten free cruskits which have a very similar texture to wheat-based products.

And finally the other option that we recommend is trying to make gluten-free crepes which will have a flexible texture but they’re obviously a little bit time consuming to make yourself as there are not a lot of commercially available options that you can choose from, but for me personally they are probably the best option that is available.