How do companies increase the shelf life of bread to 2-3 months
Hello, I'm trying to develop a "Gluten Free Bread" recipe but with a shelf life at room temperature of at least 2 months. Currently, companies that are making gluten free bread with a long shelf life(3+ months) include Schaer, Glutensiz and a few others but I'm unable to understand how. Here are their product links: https://www.schaer.com/en-us/products/artisan-baker-white-bread https://glutensizada.com/urun/gluten-free-baton-bread/?lang=en We use the following ingredients for our current bread recipe: Bread Flour (Rice Flour, Potato Starch, Maize Starch, Tapioca Starch, Lentil Flour, Thickener: Guar Gum E412), Water, Eggs, Oil, Yeast, Sugar, Vinegar, Salt, Vitamin C
Regardless, I'm not able to figure out how I can extend the shelf life, can anyone help out?