Gluten

I only had it once and it was sooooo dry. Maybe they suggest that to keep it from drying out more.

I dont know why it has to be kept that way....

It doesnt mold as fast If it is kept in the fridge. So this is why I keep it there, personally.

If you leave it on the counter it goes bad like, two days after you open it. If you put it in the fridge, it lasts at least a week. Plus, it's so dry...I only use it for toast. I tried to eat a piece plain one time and thought I was going to choke, it was so dry...and I've tried about every brand.

I don't know if you're using store bought, but I do like Ener-G Light Tapioca Loaf for sandwiches (toasted.) A loaf is just the right amount to last a week, refrigerated. It's a little cheaper than the other gluten free breads. However, I do not like ANY of the frozen gluten free breads (Udis, etc).

I wouldn't eat them at all but for my celiac baby who I'm still nursing.

I don't know about the homemade bread...I've only made gf cornbread, and it lasted on the counter for a few days.

I always thought it was because it doesn't sell as fast so they can keep it longer in the fridge/freezer. At our local whole foods though they have it in the freezer section as well as fresh in the regular gluten free section.