I recently heard from a reader who is new to gluten-free bread baking and is really delving into it. Eric from San Francisco had a lot of great questions for me about why I created some of my bread recipes the way I did. He also asked me to flesh out some of the bread-making methods I use. He had a couple of great photos he shared with me and he's been nice enough to let me show them to you! Eric: Your recipes and methods work well! I cannot believe how well. GF Bread that actually rises and that is workable, who knew?! Thank you so very much for sharing your knowledge. I'm new to Celiac so this has been a really tough time. Baking calms me and your blog has really helped me accept my fate and inspires me to bake more! I have a few questions, if I may: 1. Regarding baked and uncut bread. How long would it stay "fresh" on a counter? Do I need to cut, wrap and freeze it if unused in the same day? I was hoping to store some baguettes out, uncut for a fe...
