How do i stop my GF bread from molding?

[u/whiteymax]

What am I doing wrong? If i keep it in the same packaging vs bagging individually, if I keep it on the top of the fridge vs in the cupboard, no matter what my GF bread keeps molding.

I’ve had a moldy bread issue before I was GF too. Am I doing something fundamentally wrong? Is it a temperature thing? Am I just not eating it fast enough? Loaf of bread never lasts more than a week without molding, I usually only eat 60-70% of the loaf before it molds, so I have to get a new loaf each weekend we grocery shop.

Any ideas?

[u/whiteymax]

Curious on the different things you use the 3 versions for! We dont have a car at the moment so we’re stuck shopping at the same place. I have access to Udis bread but the size puts me off too much to get it, but it does taste top tier.

Has anyone made a GF bread tier list? Or GF any kind of food tier list? I would watch those videos nonstop…

[u/indigorabbit_ → u/whiteymax]

The Trader Joe's bread is very small too. But the texture is so good, and it keeps forevvvvvver! I've had loaves of that like 3 months past their expiration date (in the fridge of course). I like it for my egg cup breakfast sandwiches - it's the perfect size for them. And because of its shelf life, I can just always count on it being good.

The Aldi bread is hands down the best I've ever found for sandwiches. It's almost full sized (go ahead and emit a shocked gasp, it's ok) so it makes a great lunch sammy. As with all gf bread, toasting it to just-before-toasted is necessary for good sandwich texture. It gets nice & soft that way. It also makes a fantastic grilled cheese.

And the bread from OP's post is a bit bigger than the Trader Joe's, but also softer and spongier, so it makes a great pb&j (again, lightly toasted first). I also like it the best for toast & jam with breakfast.