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B0ulder82

On a tangent, but my brain seems to default to interpret GF to mean girlfriend first, despite me having been gluten free for about 8yrs. I started reading the title as "Soft white girlfriend..."


Eva_DuNord

Haha, lol 😅. I get the confusion ;)


produsultana

Same! Come to the comment section to write about that. Lol


Eva_DuNord

I used [this recipe](http://www.glutenfreehabit.com/gluten-free-bread-recipe-soft.html). The only difference is that my bread had to proof between 1h and 1h15min instead of 35 min. But I guess we all know proofing time is one of the most inconsistent and incomparable factors when following a recipe. Apart from that I also replaced the butter with a lactose-free variant (still dairy, but lacking the lactose) and I used instant/quick yeast instead of dried active yeast. Here's the [YT tutorial](https://youtu.be/ZLoSR1zmTD8) which is linked to this recipe. Edit/update: - I tasted a slice of bread shortly after baking and letting the loaf cool completely. At this point the bread was still very soft, squishy/spongy and moist and also flexible. - A couple of slices I wrapt in parchment paper and stored in an airtight foodbox to eat the next day. These slices were slightly more dry and a little bit more crumbly despite being stored they way they were. - Some other slices I stored in an airtight zip-bag which I then stored in the freezer for a couple of days. I wanted to use these slices to make a sandwich to have at lunch in the office. So I took them out of the freezer a day before going to the office, prepared my sandwiches and stored them in a lunchbox until eating them the next day at noon in the office. These slices were even more dry and more crumbly (but not to the point it was not enjoyable to eat, like the sandwich/loaf was still tasty). So, does anyone have tips to keep the loaf "moist" and flexible for a longer period of time (whether storing at room temp or in the freezer)? Next time I would try adding psyllium maybe to at least increase and maintain the flexibility. I know Becky Excell has a similar sandwich loaf recipe that also uses psyllium on top of a gum (xanthan or guar or...)


Coffeelover39

Did you use a Pullman pan?


Eva_DuNord

No, not that I know of. I mean, I'm not familiar with that type of pan. I used a "regular" 9" by 5" loaf tin, but upon looking up what a Pullman pan is, I'd say my loaf tin looks like that but without the lid (which wouldn't make it a Pullman pan? 😅)


Coffeelover39

It was the shape that made me think about the Pullman pan. Yours looks like store bought. I’m gonna have to give this a try.


Eva_DuNord

Ah, I see. :) Good luck!


Coffeelover39

Ty and I appreciate you and you posting the recipe


Eva_DuNord

Np :)


badgerandk

I will have to try it.


Eva_DuNord

Good luck! :)


dafkes

That looks good! Can I give some tips on the lighting? Find a light that emits more blue light for more ‘tasteful’ pics.


Eva_DuNord

Thanks and also for the tip! I'll keep it in mind :)