<<Disclaimer: Verify this information before applying it to your situation.>> After discussing the problem of how home baked gluten free baked goods go 'moldy' quicker than regular items, a friend passed on to me information about increasing the moisture in baked goods and possibly increasing the shelf life. She read that if 1 to 1 1/2 tablespoons soy based granulated lecithin was substituted for an equal amount of butter or shortening in the recipe, the finished product would be moister and stay fresh longer. I have not yet tried this, but thought I would pass it on to the listers who may be doing holiday baking. Hope it really does help!