Hi Phyllis, gluten-free breads do tend to dry out faster than regular bread, so if you noticed your loaf got crumbly after a few days, that might be the reason. If you're not able to consume all the bread within 2-3 days, you might consider freezing part of your loaf after it has fully cooled. You can even slice the bread and separate with parchment paper, so you can just take a slice or two out of the freezer at a time. Another factor that could have come into play is if you happened to measure your flour by cups and tend to scoop your flour into the cup; this tends to yield a heavy cup of flour that could contribute to a drier loaf of bread. For bests results we recommend either weighing your flour or using this method to measure your flour by cups. 

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