How to Store Gluten Free Bread So That It Doesn’t Dry Out

If you’ve been making or buying gluten free bread for any time, then you know how it has a tendency to dry out rather quickly. Regardless of the brand or how you make it, gluten free bread just does not stay fresh for very long. In this article, we'll look at how to store gluten free bread so it doesn't dry out so quickly.

It can be so frustrating especially when you have a great, freshly baked loaf of bread or rolls and by the next day, it is dry and crumbly. So what’s the best way to store gluten-free bread so that it doesn’t dry out?

This is the next post in our Your Gluten Free Bread Baking Questions, Answered series. If you missed the first few, check them out below:

How to Make Gluten Free Bread Without Xanthan Gum

Why Does My Gluten Free Bread have a Gummy Texture?

Your Gluten Free Bread Baking Problems, Answered

So are there any tricks to keeping bread from getting stale? Fortunately, yes! There are several options below that will keep your homemade gluten-free bread recipes as fresh as possible.

Jump to:

• How to Store Gluten-Free Bread: Key Take-Aways
• Why GF Bread Dries Out Faster Than Traditional Bread
• 7 Steps to Storing Delicious Gluten Free Bread
• How to Thaw Frozen Gluten-Free Bread
• FAQs
• A Few Best Gluten-Free Bread Recipes

Why GF Bread Dries Out Faster Than Traditional Bread

Those with celiac disease and anyone on a gluten-free diet know all to well the frustration of dealing with the subpar gluten-free options for bread, particularly sandwich bread. Whether from a grocery store or homemade, GF bread just doesn't maintain the softness than gluten-containing bread does.

Gluten free bread dries out quickly because of a couple factors, the first being it doesn’t have the protein (gluten) that would keep it moist and tender. The gluten protein adds structure to breads. It gives them elasticity and tenderness that is tough to mimic. So that’s why breads made without it tend to dry out faster than typical what breads.

The second reason has to do with the nature of the gluten-replacements added to the bread in the preparation process.

Adding gluten-replacements to the bread in the form of binders functions as both a gluten substitute and helps to preserve the shelf life of gluten free bread. Things like egg whites, xanthan gum, guar gum, psyllium husk powder, chia seeds or flax seeds are often added to gluten-free bread dough to take the place of gluten.

These gluten-substitutes work well for replacing gluten but they can also contribute to the bread becoming crumbly and dry as they "turn to dust" as the bread loses moisture content. So if they dry out, the bread dries out.

7 Steps to Storing Delicious Gluten Free Bread

Even though breads made without gluten will inevitably lose their tenderness and freshness, there are certain things you can do to preserve it.

1. Wait Until Its Completely Cool to Slice

This can be a tough one to follow, but trust me, it will make a world of difference in your breads. After your bread is done baking (210F for yeast breads or a toothpick inserted into the middle comes out clean for quick breads), let the loaf cool completely before slicing in to it. This means a cool down period of 5-15 minutes in the loaf pan on a wire rack and then at least 2 hours at room temperature on the wire cooling rack. This is allows the bread to "temper". If you cut the bread too soon, the inside may be gummy.

Tip: Check the internal temperature of baked bread to ensure it's reach between 205F-210F using an instant read thermometer.

Reference this sandwich bread recipe and this white bread without xanthan gum recipe to see the cooling process in action.

2. Store It With The Cut Side Down

Regardless of the option you select for storing the bread, make sure to place the cut side of the bread down to preserve it. Use something like cling film to slow the drying process since it will adhere to the bread and keep as much moisture in as possible.

Here's why this is important: When bread is freshly baked, the moisture content is perfectly balanced for the type of bread recipe used. As it ages, the moisture moves from the crumb outward to the crust, that's why the crust often becomes softer a day or two after bread is baked.

This soft exterior is great for slicing into, but it does mean you'll need to freeze the loaf soon. The moisture level of the inside crumb is dropping and you'll end up with dry bread soon.

3. Use a Breadbox

A breadbox is one of the greatest things you can buy / invest in for gluten free breads. Whether store bought or homemade bread, storing it in a breadbox will help preserve the freshness and keep it from drying out. This one is a great option as it's large and has a good seal.

Keep in mind that bread in breadboxes will last around 3 days. For longer storage, reference the Freezing section below.

4. Airtight Container

Breadboxes are ideal, but a second option would be a plastic container. Something like a Tupperware container would fit the bill nicely. This storage method is good for bread that you’ll eat within 3 days. Any longer than that and you’ll need to freeze it.

5. Plastic Bag

A large plastic bag will work for storing loaves of bread and even slices of bread. The key is to seal it well and use an actual freezer bag. The freezer bag has a tighter seal and will come in handy to prevent freezer burn when freezing fresh bread.

If you notice excess moisture in the bag, place a paper towel around the bread, then reseal the bag. The paper towel will absorb the excess moisture while keeping your loaf soft.

6. Wrap it Well for Freezing

Freezing bread is my recommended storage method. After a day or two at room temperature in a dry place, I suggest freezing the loaf.

Here’s how I recommend freezing:

• Slice the entire loaf of bread
• Prop open a large freezer-safe bag
• Place the slices of bread into the bag with a small piece of wax paper in between each slice
• Place the bag into the freezer

This allows you to easily take out a frozen slice instead of trying to slice a whole loaf of frozen bread, which, even with the best knife, is not an easy task!

7. Avoid the Refrigerator for Rice Flour Breads

Refrigerating baked and cooled gluten free breads can work for some breads but not all.

Refrigeration will dry out gluten free bread made with rice flour very quickly. The bread is still edible, it is just more suited to toasting than warming and eating. For best results, store rice flour breads like this rice flour bread machine loaf in an airtight container or slice it and freeze it.

Storing homemade bread in the refrigerator helps keep mold away, and can even help balance the moisture level.

Check the ingredients when baking with gluten-free flours or a gluten-free flour blend. Often there is rice flour in the ingredient list, which would not be great for refrigeration.

One of the things to keep in mind with storing your gluten free bread, is that it must cool properly first, before slicing into it. The steps above will help extend the shelf life, but as with most homemade breads, it will have a shorter lifespan.

FAQs

A Few Best Gluten-Free Bread Recipes