My most favorite Gluten Free Bread is hands down Udi's White Bread, but as I spoke with people at the Gluten Free Expo some of them complained that it was still dry and crumbly so I want to provide some tips and tricks I use to make it the best possible.
I freeze my bread and use it as I need it. Refrigerating bread can cause it to dry out and it doesn't last as long as it could in the freezer.
To prepare bread out of the freezer I warm it in the microwave on a glass or paper plate for 20-40 secs till it becomes soft and pliable. Be careful not to over heat the bread so that it loses all of its moisture. I let the bread sit for a minute to cool down before making a sandwich.
For bagels, English muffins or especially dry or crumbling baked goods I cover with a up-side-down bowl to "steam" the bread. After ward I finish it off by slightly toasting it. Toasting creates a bond on the outside of the bread that locks in the softness and keeps your bread from being mushy.
Even if you have fresh baked bread it make still be helpful to zap it in the microwave for 10 secs. Any bread make with rice flour has a tendency to absorb and lock up any moisture making it taste dry. You need to heat it up to help it release and redistribute that moisture.
Lastly, if you happen to go to Jason's Deli to have a GF Sandwich made on Udi's bread, my suggestion would be to have it toasted or see if they will zap it in the microwave for you. It will go a long way to soften up the bread and make it more enjoyable.
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