Gluten free bread question
I have an amazing recipe for GF bread. It is the best I have ever had. Rice flour, corn starch and tapioca blend, also a very wet dough. When I freeze it though it becomes sawdust anyone know why? And is there a way to fix this?
Just so it is clear, fresh for three days is great bread but if you freeze it when you thaw it it is like sawdust.
I realize you posted this some months ago, but it is hard to know without the whole recipe. I make bread, and while we usually eat it up before needing to freeze it, slicing before freezing, and then thawing and toasting, results in the same texture. If you post your recipe, I can try to trouble shoot for you!
Did you use xanthan gum and eggs in the recipe? It will help volumize and soften the rice flour.
the starches some use to make gluten free appear more like the product containing gluten is worse for you than eating gluten unless you suffer from celiac disease.