Humidity, the type of flour, and the brand of flour influence the amount of liquid necessary for the proper consistency. Dough for gluten-free breads is similar to that of quick breads, stiffer than cake batter, but not as stiff as cookie dough. One teaspoon cider vinegar in the bread recipes acts as a preservative. Omitting dry milk completely, changes the texture and taste of the breads, but they are still delicious. To keep breads fresh and ready for use, slice cooled bread.
Place slices together and wrap with aluminum foil, then place in a plastic bag and freeze.
Slices will easily break apart and thaw rapidly.