I made my first loaf of gluten-free yeast bread three or four days ago, using an all-purpose gluten-free flour blend (bean flours, sourghum, rice, tapioca...)

Turned out pretty well, and it was fine yesterday, but today, what's left of the loaf is speckled with small dots of bright, neon-yellow mold.

I've never seen mold this color before (it took me a while to register that it was indeed mold, as I tried to think where else the yellow could have come from).

Next batch I'll probably slice the bread and freeze, so I can take one slice out at a time (as I've always done with store-bought gluten-free bread).

The five-year old in me wants to keep the bread around to watch the yellow mold grow, but the grown-up me made her throw it out because "we" have mold-allergies.