I've gotten into the habit of making gluten-free breads, but I
find that I have to throw them out after 3-4 days because they
go bad so quickly. My question is, if I were to add a couple teaspoons
of vitamin C powder to the batter, would this be a good preservative
for the bread? I went to the health food store and found three
different kinds of vitamin C powder, and I'd like to know which one
would be best for the purpose of 'preserving' the shelf life of this
bread. The three differents kinds of this powder from the least
expensive to most were: Vitamin C crystals (powder), Ascorbic acid with
Calcium as a buffer (neutralizer- to make it easier on the stomach), and the third one referred to as Ester and contained bioflavonoids such as rosehips, hesperidin, and querticin (not sure about the spelling of these); the second one also contained bioflavonoids. The prices were: $18, $24 and $28 respectively for 250 g bottles, so you can see why I'm asking your advice. Thanks a million! Carolyn