Gluten Free Bread inherently will stale more quickly than normal wheat based bread. Refrigerated temperatures rapidly increase the staling rate of any starch based product, so if possible do not store your bread in the refrigerator but store it in the freezer and remove only one slice at a time. Bread can be separated with a sharp knife when removed from the freezer and where possible the rest of the unused loaf should be resealed and returned to the freezer. It may be useful if you have room in your freezer to keep the opened loaf in a sealed plastic container.

Even though Venerdi bread has a new longer shelf life it is still best to buy the bread as fresh as you can and put it in the freezer to maintain the freshness. Longer shelf life only means that the bread will not 'spoil' it will still go stale.