<<Disclaimer: Verify this information before applying it to your situation.>> When I make a batch of cupcakes for my daughter to have a cupcake at a birthday celebration,I decorate one, then freeze the rest. This system worked well until I noticed the other day the cupcakes I had made awhile back tasted freezer burned.. She is 4 so she doesn't mind nor would she ever complain. However, this may not work so well when she is 10. So I made a batch the other day and stuck them in the freezer as always and decided I would vacuum seal them after they were frozen. Well, I attempted that tonight. This is the voice of a discouraged parent. The cupcakes, frozen for 3 days, shrunk to the size of an overgrown pea. Unfortunately, when the air hits them they won't automatically blow up like a sponge. Do any of you have suggestions on freezing baked goods for prolonged periods? I always double, triple wrapped in saran wrap then everything went into a ziploc freezer bag clearly marked GF, date and kind of baked good. Any help? I want to cry. Karen Rochester, NY *Support summarization of posts, reply to the SENDER not the CELIAC List*