GF bread can be a moisture trap. Without gluten to hold it together, even a good loaf can go stale fast.
So next time, I’m experimenting with something different:Cooked mashed potato or sweet potato in the dough!
It’s a trick used in regular bread baking to keep it soft and moist longer—and I think it might work for GF bread too.
Have you tried this? Or do you have your own secret ingredient for gluten-free bread that actually stays soft past day one?
Share your wisdom with me
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