This info came through an email from Schar (www.schaer.com). I’ve purchased their products in the past, amazed that they are so fresh for so long on the shelf. I guess I didn’t know that you have to consume it quickly after opening. If there is too much left to eat within a few days, I always freeze it. Honestly, I’d rather not waste the bread, even if it doesn’t taste as good after being frozen. -A
|Since there are no preservatives in any of our products, the bread molds faster than you would expect. The packaging keeps it fresh and shelf stable for 4 months, however after opening, you will need to enjoy within 2-3 days (depending on your environment).
Since we know it can be difficult to consume a whole loaf of bread in one sitting, we suggest placing the product in an air tight container in the fridge. Enjoy!
From VeryWell Health – VeryWell Health’s “How To Identify Gluten On Food Labels” article. Very good basic info. Still be cautious of cross-contamination and ingredients that you are unsure of.
Link to VeryWell’s article
My summer began with a scheduled trip to Nashville TN for a faith-based conference on body image and eating issues, Hungry for Hope. This *would* have been my 4th year in attendance, except that the kidney stones that had been plaguing me for 5 months decided to cause problems and my trip was cancel, surgery scheduled instead.
Between kidney stones, braces, and general stress related to family, my weight dropped and I am trying to stabilize. This is a daily challenge, as is the challenge of continuing to eat GF.
It has been ONE YEAR! And it is fantastic! Clearer head, depression pretty much gone, even with the issues mentioned above, I feel great! Productivity uP, I’m getting work done!
I’m taking a vacation and will bring back pictures and stories from far away. I’m hoping that I’ll have lots to share about GF eating while I travel. No internet or phone service (too expensive) so will sign out and be back after my trip.
Yesterday was January 1st and I celebrated with my favorite gluten-free meal- soft tacos, this time fish (Swai) that my husband barbecued. We regularly go to a local taqueria for Mexican food (Super Taqueria); my husband and son get burritos and because they are with flour tortillas, I get the soft tacos with corn tortillas, so I’m not feeling left out. And Mexican food seems to be the easiest to find gluten-free. I’ve found that this is my staple- soft tacos or anything that can be made with corn tortillas, even pizza.