Gluten free bread - mouldy

[MegGriffinshat]

Can I ask if anyone else has this problem or is it just me?

I’m coeliac and GF bread is a treat for me as it’s too expensive for me to buy often and I mostly low carb.

Usually I will buy a loaf once a month, I only like one brand (not all gf bread is made equal, some of it it vile), and GF loaves are tiny, small slices because apparently, us coeliacs aren’t allowed to eat normal sized foods. So I am already ripped off from the get go.

The last few months, it’s been mouldy. Opened on the day of purchase, still in date. The middle of load has green mould. Sometimes the crust. Nothing you can see when it’s in packaging at the shop. I’ve taken to checking the middle now before I start a loaf.

I’m getting seriously pissed off now, is it just me? Have I got some sort of mould demon attached to me who wants to ruin my once a month bacon sandwiches?

This bread mix is nice and very easy to make bread rolls. I wrap in clingfilm and freeze on day on baking and then warm for 10 sec in microwave after defrosting. Tried all the GF loaves and this is the nicest option I think.

DH has the Genius multi seed loaf and I don't remember it ever being mouldy.

He has started getting the Warburtons Tiger loaf lately because it's been on special offer at £2.68 in Sainsburys. It smells more like bread than any other GF loaf he's had.

Those Schar frozen rolls sound promising though. I might get some for DH to try.

Another recommendation for the Schar frozen rolls. Dh is gluten free and they are the only gf bread he'll eat and they keep for ages in the freezer, the only problem we've ever found is that the occasional one will be a bit hollow inside. I've used them before sliced in half, spread with garlic butter and toasted and we all found them to be quite nice even though the rest of us aren't gf

@MegGriffinshat I used to make my own pizza dough with natural yogurt and gf flour but you have to be careful with that as it sticks. Nowadays I'll buy a decent sized frozen one from the supermarket, pile it really high with mushrooms, onions, red peppers, ham or German salami, add a bit more cheese and some Italian herbs and cook at 190C to avoid an uncooked middle. DH and I will share one with potato wedges, salad and home made garlic mayo using Hellmanns, garlic puree and black pepper. Just gorgeous!

I discovered that I like the goodfellas GF pizzas. But only piled with extras.

My favourite is their GF garlic pizza as a base, with a ball of fresh mozzarella, cherry tomatoes, jalapeños and chorizo.

Still more expensive than other frozen pizzas, but at least not take away pieces when I fancy a treat.

Is it a particular problem at the store where you buy yours? is the shelf in direct sight of a very warm light? Because I buy gf loaves at least once a week and I've never had one that was mouldy inside when I bought it. And they last four or five days out in the open kitchen too.

For bacon sandwiches I like Warburton's white sliced. Their slices are thinner than a lot of other brands so the bacon to bread ration is better. Only problem I find is that the crusts round the edge can be a bit dry, but the bread in the middle of the slice is great, no holes and very soft.

^^ ratio, not ration.

I’ve had the same problem in both Tesco and Asda.

I promise I'm not PR for Schar but I've also just tried their pizza bases and they're great.

I thought the Doves/Freee bread mix was vile. It really is a case of trying stuff to find what you like as we all have very different tastes.

Becky Excell's blog and books (and FB group) are fantastic for GF cooking/baking. Her naans and Yorkshire puddings are spot on.

I bought some gf beetroot wraps once because they looker interesting. They were mouldy too. I twittered the supermarket and, after photos of item, wrapping snd receipt,

They returned my money

Yes, I emailed asda photos last time and the receipt and they refunded me, no problem. It would have cost me more than the refund to get there and back on the bus so I’m glad it was sorted that way.

I am going to have a go at baking I think.

I've never known it go mouldy; perhaps I'm one of those annoying shoppers who reach for an item with the longest use by date.
I freeze it straight away and just take out the slices I need if it's sliced, otherwise cut the loaf into about three and freeze.

M&S GF soda bread isn't bad.

Any GF bread I've made has been worse!

We’re a family of 3 coeliacs, I’ve never found a genius bread that I like yet but their crumpets and muffins are nice

until recently we used warburtons white sliced and tiger loafs which I keep frozen with no problem however we discovered Asda 50:50 which is everyone’s new favourite

Schar frozen white cobs are my absolute favourite but the rest of the family really like Morrisons white cobs which are also very nice

the kids are also very easily pleased by Asda’s frozen pizza but prefer it when I do a homemade tray pizza with dough ball crust

We’re all veggie too and our favourite new product is Heck vegetarian sausages which are certified GF and very tasty, made some excellent sausage rolls with them

Ive stopped buying any kind of loaves other than Promise, I get them at Sainsburies, maybe they are a store brand?

They do a delicious Quinoa one that ismy favourite at the moment. The sourdough is nice too. Theres also a brown one and good finger rolls. Even their ordinary white loaf is decent for sandwiches.

We don't have a Sainsburies that close by so dh picks up a couple of loaves when he's passing from his work every couple of weeks. It keeps really well unopened in the cupboard and then when opened I keep it in a tin. They are proper sizes too, none of those teeny tiny loaves. Lovely toasted as well as bread.

I like the Kirstys pizzas but I fill them full of veg too.

The Schar rolls and ciabattas are nice. But basically what I've found is that any GF bread tastes 100 times better if you either toast it lightly or heat it in the microwave for about 30 seconds. Seems to make it softer and less dry?

I keep our GF bread in the fridge - lasts ages. Also like Warburtons or Schar

Gf bread, pizza, pasta all yuk. Tesco have a new gf shortbread out. Absolutely delicious. Just wondering op what you mean by blood levels? I had one test years ago yes you’re coeliac stop eating gluten. No follow up ever. My ds has been ill for ages but his coeliac blood test is always negative but his thyroid is high and low IGa which shouts coeliac to the doctor but he won’t give up gluten as he’s not coeliac according to his blood test

I just get Sainsbury's - it's dry and stale as fuck, so for toasting only, but I really don't mind it. I've tried making bread myself, but pretty mixed response. Never had any mouldy bread at all

The nicest tasting I've made was from Gluten free bread in five minutes a day, but such a faff and far more bread than I needed. Any bread I've homemade doesn't toast at all.

I miss it a lot. When there's a cure for coeliac I'm so going to pig out on so much bread. Does anyone else have a list of things they're going to immediately demolish once gluten is back on the menu?!

Actually anyone else know how that cure is going? I'm sure it's going to be in my lifetime 🤞

Also, I made pasta the other day - just regular gf flour, xanthum gum and eggs (from loopy spoon or loopy whisk blog, something like that) and it was really easy and really tasty - no pasta maker, I just rolled it out with a rolling pin

The blood test I had for the antigen??? levels for coeliac. The same you have to be diagnosed.

I will have a yearly blood test at the hospital where the consultant who diagnosed me is based for those levels and for vitamin d, iron, thyroid, b12 and full blood count.

Those results are given to me via a consultation with a nutritionalist. I had a chat with her about how things are going and she’s put a note on their system to invite me for bloods and another appointment with her in 12 months.

Perhaps it varies with area? I’ve never seen a GP regarding it, it was all though the consultant off the back of something unrelated.

I was also referred for a bone density scan when I was diagnosed, but thankfully all was perfect so I was told it would be ten years until I was offered another unless I had any issues.

That sounds so thorough. No nothing like that here.

It's a common problem with Gluten-free bread. It just doesn't keep. It tends to have high moisture levels which cause mould really quickly

I would say it's the opposite, most gluten free bread is incredibly dry, that's why it breaks/crumbles so easily. I don't think i've ever had mouldy gluten free bread and I normally buy it when it's yellow stickered. Now a loaf that is half hole is another thing...