Hai Everybody....
Now I am in my project to develop gluten free bread but it's not using any of "Gluten Free Bread MiX" that common we get in healthy store.
So, it's from scratch.
mmm, I try so many recipe from book or browsing in Internet, but 1 problem is all of the Gluten Free bread I've try was good when fresh bake but it really become very very dry in the next day and so on....
my target is, that bread can hold the moist and nice to be eaten after 3 days....
Please, help meeeee.......
the dough it self is like pound cake consistency... but still dry the next day...
I really appriciate any input and suggestion, oor any recipe...
Thank you very much ......