<<Disclaimer: Verify this information before applying it to your situation.>> Hi, I got some interesting tips from fellow list members regarding the use of cornstarch when cooking gluten free. I was concerned about how fast bread dries out and wondered if the cornstarch made it worse. Lucy from the Gluten Free Kitchen said she had more problems with rolls drying out when she used cornstarch instead of rice flour. From Paul at Mr. Ritts: The best recommendations that I can make, and do to our clients, is to be sure that any "open" edges, those without a crust or frosting, be sure to cover with saran wrap or some kind of cling plastic. I also tell people that whatever they can do to keep air away from these products, the longer they last. It is the oxygen in the air that stales most items, and In many cases I tell people to wrap tightly and double bag, especially if freezing. Freezing draws moisture out of products (frost inside the freezer comes from more than just the outside air). Others suggested the following... Add a tablespoon of mayo to the batter. Do remember to beat it well after the cornstarch has been added, unlike what you do with wheat flours. You can also add an extra egg I immediately slice my bread after it has cooled and put each slice in an individual "baggie" and freeze them. That is the only way I know to keep them tasting "fresh." I portion the bread or cakes and put waxed paper between the slices and freeze them. I put the slice in microwave or toaster when needed. Its always fresh. Seal it tightly in Ziplock bags with a piece of apple. Thanks to everyone who took the time to respond! Warm wishes, Lani K. Thompson visit our webpage at: http://www.clanthompson.com