<<Disclaimer: Verify this information before applying it to your situation.>> I asked about keeping gf bread moist and if honey was a suitable ingredient to achieve this -Thank you to all who replied- many many helpful suggestions and ideas as follows: INGREDIENTS Honey should work fine. In wheat breads, you simply reduce the liquid used by the amount of honey that replaces the sugar. I imagine the same method would work in gf baking and the reason you see more sugar than honey called for is that our bread doughs tend to be floppy already. So just watch the moisture and you should be fine. Good luck. >> I have had GREAT success with Bette Hagmans cookbooks for making bread. Many recipes include honey as an ingredient. Maybe you need to get the cookbooks. Try Amazon.com. >> I just tried a recipe from Bette Hagman's book The Gluten Free Gourmet Cooks Fast & Healthy for cinnamon raisin nut bread. The recipe contains two tablespoons of honey. >> Yes, you can use honey in your bread. Use the same amount that is called for sugar. You might want to reduce the liquid just a little bit. Just watch it and find out what the right amount is. Honey works beautifully in all baked goods. >> Honey can be used to replace the sugar in bread but you may need to adjust your added liquids some and lower the oven temp a little. No GF breads have much stay power unless frozen because of the lack of preservatives and relatively little fat. You may find it better to cool, slice and freeze right away what you don't use and nuke the slices as you need them ion the microwave fro 10 sec. >> You can substitute honey for sugar (or other sweetener, since that is what it is) and reduce the amount of liquids. I don't remember what the conversion is, but it takes less honey that white sugar to produce the same "sweetness" >> Hi! I've used honey in muffins, pancakes, cookies, bread, whatever, in the place of sugar sometimes (if amount of sugar needed is small), or sometimes I've put a large squeeze in with all of the other ingredients. I wouldn't use more than 2-3 TBLS though, unless it's called for in the ingredients. It adds a bit of sweetness, but I'm not sure if it will keep bread moist any longer than usual. (My bread doesn't stay nice for more than two days, too.) >> This is a bread recipe I received after being diagnosed with CD. After I make it, I put it in a ziplock bag and put this in the refrigerator. This seems to help keep the bread moist. Either this or it'the recipe: 1 pkg dry yeast 1 cup brown rice flour 2 cups white rice flour 3 1/2 tsp xanthan gum 1/4 sugar 1 1/2 tsp salt 1/4 cup melted margarine or butter 1 3/4 cups of milk 2 large eggs, beaten. This is a recipe for bread machines. Place the ingredients in the order listed. Good luck! STORING Here's something we learned along the way. After your bread is cooled ( I am making the assumption you baked it), slice it up, wrap in aluminum foil and freeze. My mom will put about 4 slices in a package and take it out as needed. Keeps it fresh, doesn't take long to thaw and no problems like you described. >> Perhaps refrigerating your bread would work to keep it more moist and not dry out as quickly. I've heard people say that they freeze their bread also. >> I bake a lot of different breads and keep them in individual bags (per slice) in the freezer. This means that I can devote a whole day to baking and then store enough in the freezer to last me for weeks. I force as much air out of the bags as possible when I zip them shut and this gets rid of most of the air. I have found that there is no deterioration at all with frozen bread and I have kept some of it for months at a time. >> I slice fresh bread and freeze most of it as soon as it cools. Then thaw it in the toaster for a nice fresh toast. This is also true of all gf baking - so my freezer is usually busy. >> Whenever I make bread, cake, cookies, brownies, etc., I slice them, put them on cookie sheets in the freezer then wrap, put in Baggies, foil, containers, etc., and freeze them. I have found that even to keep them out of the freezer for one day will make them dry and crumbly. >> After my bread cools, I slice it and then wrap each slice in plastic wrap. I then place these slices in a larger plastic bag, seal it and place it in the freezer. When I need a silce or two of bread, I take it out and unwrap it and place it in the toaster. You can also zap it in the microwave or just leave it out until it thaws. REVIVING DRY BREAD I've found that giving 3 or more day old bread a quick zap in the microwave softens and moistens it up. THANKS AGAIN! MERRY CHRISTMAS AND A JOYFUL HOILDAY TO EVERYONE PAM