Hello guys!!
What can you added to gluten free cakes to increase shelf life?Found that cakes made with gluten free flour tend to turn dry in a day or two after being baked.
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| what is gluten free diet |
Hi,
I made a gluten free peach cake at Christmas. It was like a pound cake… very moist and delicious. I kept it in the fridge and it stayed moist for 4 to 5 days. The recipe called for yogurt and I wonder if that’s what helped. The recipe is at http://www.yogurtfromhome.com/peach-cake-recipe.html . I substituted rice flour, potato flour, tapioca starch and a little chickpea flour + guar gum for the wheat flour.
Most, if not all, of the other gluten free cakes have dried out quickly.
Ciao!