There is a clear divide between those who love gluten and those who shun it. But based on the number of gluten-free breads and bakeries available we seem to all agree that bread is a daily staple. It can be expensive to buy good bread, regardless of whether it was made locally, is organic, gluten-free or baked with pronounceable ingredients. And wasting this good stuff is equal to money down the compost.

Here are five tips to make the most of that loaf:

Buy sourdough. If you like to have fresh bread on the counter, buy sourdough. The lactic acid in sourdough is said to fend off mould and can easily last up to a week or more if well-wrapped.

Freeze it. This is the easiest way to save money and avoid wasting bread. Take out only what you need for the day or toast as needed. No waste equals saving money. Do not refrigerate bread; it adds moisture, which makes it go stale faster.

Make it yourself. There are many simple, inexpensive recipes to make your own bread. Start with a basic soda bread or a beer bread. Delicious with dinner and fabulous toasted the next morning with jam.

Toast it. If your bread is starting to go stale, be sure not to waste it and make a toast-based meal. Spread with avocado or ricotta cheese, top with sliced radishes, herbs or crumbled bacon. A drizzle of olive oil, a sprinkle of salt and you have a quick lunch or light dinner.

Make croutons. Cut or tear a few slices of thick bread into cubes, toss with 2 tbsp olive oil, 2 cloves of crushed garlic and a pinch or two of salt. Toast at 350 degrees for 8-10 minutes. Serve in salad or to top soups.