My bread was wonderful, nice, fluffy, and soft when fresh out of the oven. However, it dried out and became crumbly the next day. I put the bread in the air-tight food container in the refrigerator. Do all Gluten-Free breads does that? Thank you. Pages on our website are a wealth of information for those new to gluten free baking from scratch or from mixes (http://www.kingarthurflour.com/glutenfree/). Tips on that page state,"Because they lack the structure gluten adds, some GF baked goods may seem more crumbly than their wheat-based equivalent. Because of the combination of flours used, they also may become stale more quickly. ". You might also consider calling our Baker's Hotline to chat about GF baking at 802-649-3717. Irene @ KAF

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