<<Disclaimer: Verify this information before applying it to your situation.>>

Hi to all, Received MANY helpful replies to my question about how to
make my gf baked goods more moist.  I have only tried one hint so far
and it was helpful.  I cooked the baked good at a lower temperature.
Thanks to everyone...this list is WONDERFUL!!!!

Pat

********************************

Try increasing the oil.

***********************

What about trying Soy milk (not dairy) in your baked goods, or any of
those dairy replacement milks.

*********************************

could you be over cooking them?  I guess I have muffins in mind... mine
cook in about 12 minutes.  Also to help w/moistness I often add
applesauce to stuff.

*************************************************

Try a bit more fat or pureed vegetable/fruit.  Maybe more egg.  Those
should help.  Also, I find small units (twelve muffins out of 1 1/2 or
even 1 c of grain, half-sized bread loaves) helps with the dried/out -
goopy middle dilemna.

***********************************

I find adding applesauce for half the oil helps the moisture. Also if
you put in 1 tspn of Knox gelatin instead of all the eggs, you get a
more moist result.

*******************************

If the recipe calls for eggs, add an additional egg.  If there are no
eggs, then increase whatever liquid is called for in the recipe.  Also
increase the amount of levening called for (baking powder/baking soda).
It helps to bake gluten-free products a little slower (325 deg.) for a
longer time to help keep them moist.  If you are baking something like
muffings, you could also add a tbsp. of gf mayonnaise to the batter to
help keep it moist.

*******************************************************

I found that replacing part of my GF flour mix (Bette Hagman's) with
Tapioca Starch Flour produces a wonderful product.  I don't make
"loaves" though, I make my bread in English Muffin rings.

************************************************************

Add some sweet rice flour to the mixture.

************************************

I find that if you use corn starch in all your baking, I find that it
comes out lighter and and more like what I am use to having.

**********************************************

Go to this site: http://forums.delphi.com/celiac/messages/?msgh15%2E5
and search for msg #4848.5 This bread is very moist and many ones who
tried it are very satisfied. "NOTE: Please don't ask me about this web
site because I couldn't get into it...Pat"

*****************************************************

You can purchase lecithan to add to baked goods----that's what makes
commercial products soft......  I think Gluten-Free PANTRY sells it.  I
got it at the food coop.

*************************************************

I find that adding fresh fruit really helps.  Especially bananas.

******************************************

I use Authentic Foods cake mixes and they are a little dry.  To the
chocolate one I add chocolate chips and to the lemon I add sour cream.
When the cake comes out of the oven, I poke holes in it with a toothpick
all over the top (while it's hot).  I then spread the lemon mixture over
the top.  This makes it very moist and lemony.

******************************

Right now I just use soy flour mixed with Arrow Root - lots more soy
than arrow root - and then add the bp, salt, flavor, etc.  I find that I
have to use quite a bit of oil so it won't be too dry.

************************************

Can you add unflavored gelatin?  Most of my bread recipes call for a
spoon or two of that.  I think it helps hold in the moisture.

************************************************

There are a number of "moist" items that you can use for baking. Bette
Hagman, in her book "The GF Gourmet Cooks Fast and Friendly," uses
applesauce, pureed baby fruits, and I found a chocolate cake recipe that
uses 1 cup of boiling water. Thought it was a mistake, but it works!

**********************************

You can add more fat to the recipe that will make it more moist.
However, if you have a weight problem like I do and do not want any
extra fat you can add baby applesauce or other purred fruits and this
helps.  I usually add 1 jar per recipe.Also be sure you are not over
cooking because this will dry out baked goods.

*********************************************

Is it possible with your other dietary restrictions to add 1-2 teaspoons
of unflavoured gelatin?  This helps to hold in moisture.  It can be
bought in a decent size (a few ounces) at Miss Roben's.

************************************************

Try constarch instead of other gf mixes.  Beat well....

It sounds like yours are undercooked....tryi leaving in oven until they
test done.

**************************************

You can do the following to increase moistness:

Add more oil
Add applesauce (approx. 1/4 c. for a cake recipe)
Add pudding (approx. 1/4 c. for a cake recipe)

*****************************************

I have been experimenting.....I add a half cup of tapioca flour and a
quarter cup of Ener G rice bran .......this seems to increase the
chewiness and moistness of breads.  I also add an extra egg and you will
probably need to add back in some of that water.    I am currently using
Cause You're Secial bread mixes,  but I will also attach my original
bread recipe and you can compare it for flours and liquid...

*****************************

Muffins only take about 25 minutes, small loaves about 45 minutes. Also,
check your oven temperature with a thermometer to be sure that you
really are baking at 350 F.  If you are using dark pans, cut back the
temp. and time a bit since the darkened pans (with silverstone, bakers'
secret, etc.) accelerate the baking.  If you are experimenting, try a
recipe that has been successful for others and then adapt an ingredient
at a time until you have something you like.

***************************************

This was posted to the list a couple of years ago by Cathy Poindexter.
This mixture will solve your problems, of unsatisfactory baking results.
I use this mixture in any (non G/F recipe) using one cup of the mixture
for each cup of flour required in the recipe. This mixture works
exceptionally well in chocolate recipes and recipes that call for
spices, although have used it in yellow cakes and cookies such as Spritz
as well, with wonderful results.....

All Purpose G/F Mix

4 cups brown rice flour (I have used 2 cups white rice flour and 2 cups
   brown rice flour)
1 1/2 cups Sweet Rice Flour (also called Glutenous Rice Flour)
1 cup Tapioca Starch Flour
1 cup Rice Polish (Available from EnerG)
1 tablespoon xanthan or Guar gum (your choice)
1-2 tablespoons unflavored geleatin
1/4 teaspoon ascorbic acid